Green Goddess Salad is both healthy and indulgent thanks to its combination of crisp vegetables and rich, herb-filled dressing. It’s perfect as a light lunch, side dish, or even a dip when served with tortilla chips. This salad is not only packed with flavor, but it’s also naturally gluten-free and easy to make vegan or dairy-free. It’s refreshing, satisfying, and a great way to eat more greens.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage, finely chopped
Cucumber, diced
Green onions, thinly sliced
Fresh spinach or kale (optional for extra greens)
Garlic cloves
Fresh chives
Fresh parsley or basil
Lemon juice
Olive oil
Rice vinegar
Avocado or Greek yogurt (for creaminess)
Nutritional yeast (optional for cheesy flavor)
Salt and pepper
Directions
Prepare the vegetables: finely chop cabbage, dice cucumber, and thinly slice green onions. Add to a large mixing bowl.
In a blender or food processor, combine garlic, chives, parsley (or basil), lemon juice, rice vinegar, olive oil, avocado or yogurt, and nutritional yeast (if using).
Blend the dressing until smooth and creamy. Taste and season with salt and pepper.
Pour the dressing over the chopped veggies and toss until evenly coated.
Chill for 10–15 minutes before serving for best flavor and texture.
Servings and timing
This recipe serves 4–6 people. Prep time: 20 minutes Blend time: 5 minutes Total time: 25 minutes
Variations
Make it Vegan: Use avocado or a plant-based yogurt instead of dairy.
Add Protein: Top with grilled chicken, tofu, or chickpeas for a more filling meal.
Spicy Kick: Add a jalapeño to the dressing or a pinch of chili flakes.
Nutty Flavor: Mix in a spoonful of tahini or a few cashews into the dressing.
Different Greens: Swap cabbage for romaine, kale, or spinach for a softer bite.
Storage/Reheating
Store leftover salad in an airtight container in the fridge for up to 2 days. The dressing can be made separately and stored for up to 5 days in the refrigerator. This salad is best enjoyed cold and does not need reheating.
FAQs
What is Green Goddess Salad?
It’s a chopped green salad dressed with a vibrant, creamy herb dressing, originally inspired by a 1920s recipe and updated in modern versions with ingredients like avocado or yogurt.
Can I make this salad ahead of time?
Yes, you can prep the vegetables and dressing ahead, but mix them together just before serving to maintain crunch.
Is Green Goddess Salad vegan?
It can be made vegan by using avocado or plant-based yogurt instead of dairy.
Can I use different herbs?
Yes, parsley, basil, chives, cilantro, or mint all work well. Mix and match to your taste.
What does nutritional yeast do?
It adds a subtle cheesy flavor to the dressing, especially helpful in vegan versions.
Can I use a store-bought Green Goddess dressing?
Yes, but homemade versions are usually fresher and more flavorful.
How long does the dressing last?
The dressing lasts up to 5 days refrigerated in an airtight container.
What kind of cucumber works best?
English cucumbers are ideal because they’re less watery and don’t need peeling.
Can I use a food processor instead of a blender?
Yes, a food processor works just as well for blending the dressing.
What should I serve with Green Goddess Salad?
It pairs well with grilled proteins, wraps, sandwiches, or can be served as a dip with crackers or chips.
Conclusion
Green Goddess Salad is a refreshing, crunchy, and flavorful dish that’s easy to make and perfect for any season. With its herbaceous dressing and crisp veggie base, it’s a crowd-pleaser whether you serve it as a main, side, or party dip. Customize it to your liking and enjoy a vibrant, green-packed bowl of goodness any time
Green Goddess Salad is a crunchy, vibrant chopped salad tossed in a creamy, herbaceous dressing made with fresh herbs, garlic, lemon, and avocado or yogurt. Refreshing and flavorful, it’s perfect as a light meal, side dish, or dip.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:25 minutes
Yield:4–6 servings
Category:Salad
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 head green cabbage, finely chopped
1 large cucumber, diced
4 green onions, thinly sliced
1 cup fresh spinach or kale (optional), finely chopped
2 garlic cloves
1/4 cup fresh chives
1/4 cup fresh parsley or basil
2 tablespoons lemon juice
2 tablespoons rice vinegar
3 tablespoons olive oil
1/2 avocado or 1/4 cup Greek yogurt
1 tablespoon nutritional yeast (optional)
Salt and pepper to taste
Instructions
Finely chop cabbage, dice cucumber, and thinly slice green onions. Add to a large bowl with optional chopped spinach or kale.
In a blender or food processor, combine garlic, chives, parsley or basil, lemon juice, rice vinegar, olive oil, avocado or yogurt, and nutritional yeast if using.
Blend until smooth and creamy. Taste and season with salt and pepper as needed.
Pour the dressing over the chopped vegetables and toss until evenly coated.
Chill in the refrigerator for 10–15 minutes before serving for best flavor and texture.
Notes
Use English cucumbers for less water and better texture.Adjust herbs based on availability—basil, cilantro, or mint also work well.Vegan option: use avocado or plant-based yogurt instead of Greek yogurt.Make the dressing ahead and store separately for up to 5 days.Serve as a salad, wrap filling, or dip with tortilla chips.
