Prepare the Salad Base: Begin by taking your green cabbage and finely shredding it. You want thin, delicate ribbons that will absorb the dressing beautifully. Place the shredded cabbage into your largest salad bowl. Next, finely dice your cucumber and slice your spring onion, adding them to the bowl. You should have a fresh, crisp green base forming, with a subtle oniony aroma beginning to emerge.

Add the Proteins and Vegetables: Shred or dice your cooked chicken breast and add it to the bowl. Then, halve your cherry tomatoes and dice your avocado, gently folding them into the cabbage mixture. The bowl should now be a riot of colours – vibrant green, creamy white, and ruby red – promising a delightful texture with every bite.

Blend the Dressing Ingredients: In a food processor or a high-speed blender, combine the mayonnaise, Greek yoghurt, fresh parsley, chives, dill, garlic cloves, shallot, lemon juice, apple cider vinegar, olive oil, and Dijon mustard. Blitz everything together for about 1-2 minutes until you achieve a smooth, creamy, and vibrantly green consistency. The aroma of fresh herbs will fill your kitchen, and the dressing should be a beautiful, uniform emerald shade.

Season the Dressing: Taste the dressing and season generously with salt and freshly ground black pepper. If you like a little heat, add a pinch of red chilli flakes now. Blitz for another 15 seconds to ensure the seasoning is well incorporated. The dressing should taste bright, tangy, and deeply herbaceous, with a rich, velvety texture. After testing this recipe five times, I finally got it just right – the balance of tang and herb is crucial!

Combine Salad and Dressing: Pour about two-thirds of the Green Goddess dressing over the prepared salad in the large bowl. Using salad servers, gently toss the ingredients together, ensuring every shred of cabbage and every piece of chicken is coated in the luscious green dressing. Continue tossing until the entire salad glistens with the creamy dressing and the colour is uniform throughout. You’ll hear the gentle rustle of the vegetables as they mingle.

Serve and Garnish: Once thoroughly mixed, transfer the salad to a serving platter or individual bowls. Garnish generously with the toasted sunflower seeds, adding a delightful crunch and nutty finish. You can drizzle with a little more dressing if desired. I make this at least once a week – it's become a family favourite, especially when served fresh!