Green Goddess Salad

Green Goddess Salad is my go-to when I’m craving something fresh, crunchy, and packed with herby flavor. It’s a vibrant, feel-good dish that combines finely chopped greens and vegetables with a creamy, tangy green dressing that’s absolutely loaded with flavor. Whether I enjoy it as a main meal or a side, it always leaves me feeling refreshed and satisfied.

Why You’ll Love This Recipe

I love this recipe because it’s light but incredibly flavorful. The star of the show is the Green Goddess dressing—it’s creamy, bright, and bursting with fresh herbs, garlic, lemon, and a touch of umami. The salad itself is super crunchy and refreshing, and I can chop it fine for a “scoopable” texture or leave it chunky for a more traditional feel. It’s perfect on its own or as a base for grilled chicken, shrimp, or even chickpeas.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Green cabbage (finely chopped)
• Cucumber (diced)
• Green onions (sliced)
• Fresh chives or parsley (optional, for extra herbiness)

For the green goddess dressing:

• Fresh basil
• Fresh parsley
• Garlic
• Lemon juice
• Olive oil
• Rice vinegar or white wine vinegar
• Nutritional yeast or Parmesan cheese
• Shallot (optional)
• Salt
• Black pepper
• Water (to thin if needed)

Directions

1. I start by blending all the dressing ingredients in a food processor or blender until smooth and creamy. I taste and adjust the seasoning, adding more lemon juice or salt as needed.
2. In a large bowl, I combine the chopped cabbage, cucumber, green onions, and any extra herbs.
3. I pour the dressing over the salad and mix until everything is evenly coated.
4. I serve it immediately or let it chill for a bit to let the flavors meld—it gets even better after sitting.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

Sometimes I toss in chopped romaine or kale for extra greens. I’ve also added avocado chunks or edamame for a creamy or protein-packed twist. If I want a heartier version, I top it with grilled chicken, salmon, or crispy tofu. I’ve also used the dressing on pasta salad or as a dip for veggies and chips—it’s super versatile.

Storage/reheating

I store the chopped salad and dressing separately if I’m not serving right away. Once mixed, it stays crisp in the fridge for up to 2 days. The dressing alone lasts up to 5 days in a sealed container. I give it a good shake or stir before using again. This is a cold salad, so there’s no reheating needed.

FAQs

What makes it a Green Goddess salad?

The name comes from the iconic Green Goddess dressing, which is full of fresh herbs, garlic, lemon, and creamy elements blended into a vibrant green sauce.

Can I make the dressing dairy-free?

Yes, I use nutritional yeast instead of Parmesan, and skip any added dairy. The olive oil and herbs still make it creamy and flavorful.

What kind of herbs should I use?

I stick with parsley and basil, but sometimes add chives, tarragon, or cilantro depending on what I have. The more fresh herbs, the better.

Can I make it ahead?

Yes, I prep the dressing and chopped veggies ahead of time, but I keep them separate and combine just before serving for the best texture.

What’s the best way to serve this salad?

I love it as a side, in lettuce cups, or with tortilla chips as a dip. It’s also perfect as a topping for grain bowls or tucked into wraps and sandwiches.

Conclusion

Green Goddess Salad is a fresh, flavorful favorite I keep on repeat. It’s crunchy, colorful, and packed with herbaceous goodness in every bite. Whether I’m enjoying it on its own or as part of a bigger meal, it always feels like a clean, delicious reset that leaves me feeling great.

Print