# What you'll need:
→ Vegetables
01 - 4 medium zucchini, spiralized
02 - 2 cups savoy cabbage, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 avocado, diced
05 - 2 scallions, sliced
→ Green Goddess Sauce
06 - 1 cup Greek yogurt or dairy-free alternative
07 - 1/2 cup fresh basil leaves
08 - 1/4 cup fresh parsley
09 - 1/4 cup fresh chives
10 - 2 tablespoons fresh tarragon or 1 tablespoon dried
11 - 2 tablespoons lemon juice
12 - 1 small garlic clove
13 - 2 tablespoons extra virgin olive oil
14 - 1 teaspoon Dijon mustard
15 - Salt and black pepper, to taste
→ Toppings (optional)
16 - 1/4 cup crumbled feta cheese (omit to keep vegan)
17 - 2 tablespoons toasted pine nuts
18 - Extra fresh herbs, for garnish
# Directions:
01 - Spiralize the zucchini and place on a paper towel to absorb excess moisture.
02 - Heat a drizzle of olive oil in a large skillet over medium heat. Sauté the sliced cabbage for 3 to 4 minutes until softened. Add the zucchini noodles and cook for an additional 2 to 3 minutes until tender but not mushy. Remove from heat and set aside.
03 - Combine Greek yogurt, basil, parsley, chives, tarragon, lemon juice, garlic, olive oil, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as necessary.
04 - In a large bowl, combine the sautéed zoodles and cabbage with the Green Goddess sauce, tossing until evenly coated.
05 - Gently fold in the cherry tomatoes, diced avocado, and sliced scallions.
06 - Divide among serving bowls and top with crumbled feta, toasted pine nuts, and additional herbs as desired. Serve immediately.
