Green Goddess Salad

Green goddess salad quickly became a staple for me after a weekend when I was craving something ultra-fresh and vibrant and I remembered a creamy herb dressing I once had at a café. I gathered a bunch of greens and herbs and blended up a tangy green sauce that brought everything together so perfectly and from that point on this became my favorite way to enjoy a crisp, crunchy salad.

What I adore about this salad is how each bite feels like a celebration of freshness and it’s packed with greens and cucumbers and that signature dressing that’s creamy and herby and zippy all at once. Whether I’m using it as a side or scooping it up with tortilla chips and it’s the kind of dish that tastes like pure green goodness with every bite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Romaine lettuce – A crunchy base that holds up well under creamy dressing.
• Cucumber – Adds refreshing crunch and balances the richness of the dressing.
• Green cabbage – Provides texture and a mild earthiness.
• Green onions – Bring a subtle sharpness without overpowering the freshness.
• Fresh parsley – Adds a bold herbal note and helps create the salad’s vibrant look.
• Green goddess dressing – Creamy, tangy, and full of blended herbs and flavor.
• Tools You’ll Need
• Cutting board – For prepping the greens and vegetables.
• Sharp knife – To chop the lettuce and cucumbers evenly and finely.
• Large bowl – Great for tossing all the ingredients together smoothly.
• Blender or food processor – Essential for making the creamy green goddess dressing.
• Measuring cups/spoons – Helps keep the dressing balanced and consistent.

Instructions

Step 1: Chop the greens

I start by finely chopping the romaine lettuce and green cabbage and I like to keep the pieces small so they soak up all the flavor of the dressing.

Step 2: Dice the cucumbers

Next I dice the cucumber into small cubes so that they blend in well with the greens and add that juicy crunch in every bite.

Step 3: Slice green onions and chop herbs

I thinly slice the green onions and roughly chop fresh parsley and I toss everything together in a large mixing bowl.

Step 4: Blend the dressing

In a blender I combine fresh herbs and lemon juice and garlic and yogurt or mayo and a bit of olive oil and I blend until smooth and bright green.

Step 5: Mix and serve

I pour the dressing over the salad and toss until everything is well coated and creamy and then I serve it fresh and chilled with extra parsley on top.

Tips

If you want to make it heartier I sometimes add chickpeas or avocado or even some grilled chicken. For extra crunch I love tossing in sunflower seeds or crushed tortilla chips just before serving. And the dressing keeps well in the fridge so I usually make extra to use through the week.

Ways to Serve

Enjoy as a light lunch on its own with a slice of sourdough.

Serve as a side for grilled fish or chicken.

Scoop it up with crackers or tortilla chips like a chunky dip.

Add to a wrap or sandwich for fresh flavor and crunch.

Frequently Asked Questions

What’s in green goddess dressing?

It’s typically made with fresh herbs like parsley or basil and blended with lemon juice and garlic and a creamy base like yogurt or mayo.

Can I make this salad ahead of time?

Yes and I usually prep the vegetables and store the dressing separately and toss just before serving.

Is green goddess salad vegetarian?

It is and you can even make it vegan by using dairy-free yogurt or mayo in the dressing.

See You in the Kitchen

I hope you give this green goddess salad a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite green salad board for fresh meal inspiration.

Happy Cooking!

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