Even though Green Goddess Salad is a classic that has been around since the 1920s (yes, more than 100 years), it has had a resurgence lately. Though it’s not true to the original, this green goddess salad is my take on the viral TikTok recipe.
It’s quick and easy to make, it’s my go-to option when I want a quick, refreshing lunch or family-friendly side dish. I love to make salad recipes like this one during the summer when it’s too hot to turn on the oven, and with over 32 summer salads to choose from I never get bored.
This monochromatic salad features a crisp base and creamy dressing, and it’s loaded with savory, refreshing flavors that even my picky eaters can’t resist. Even better, it always fits in with my dietary goals whether I’m following our 2-week vegan meal plan or simply trying to fit more plant-based Whole30 recipes into my days. As a result, it’s a hit with family and friends, too. I’m excited to share it because I’m pretty sure you’ll love it as much as I do.
Recipe Highlights
Here are a few things I love about this recipe:
- It became popular again, thanks to a viral TikTok trend and was even recently featured on the TODAY show
- On its own, this green goddess salad works well as a light side dish, but I can easily bulk it up for a complete meal. In fact, it’s a great way to use up any produce or proteins I have on hand
- I can easily prep the dressing and many of the ingredients ahead of time so it comes together really quickly
- Since it’s made with lots of plant-based ingredients, like veggies and nuts, this salad is full of vitamins, nutrients, fiber, and healthy fats
- From start to finish, the entire salad is ready to eat in just 20 minutes
- This salad is N=naturally gluten-free and vegetarian, and it can be easily modified to be made dairy-free and nut-free, if needed
Health Benefits
This plant-based salad is rich in antioxidants from the veggies plus the healthy fats make it easier for our bodies to absorb the abundance of fat-soluble vitamins. It’s also an excellent source of fiber (6 grams per serving) and also provides some probiotics, thanks to the yogurt-based dressing. As a result, it keeps me full until my next meal and also helps me have better digestive health.
Ingredients To Make A Green Goddess Salad
Here’s what you need to make this gorgeous green salad today:
For The Green Goddess Salad Dressing:
- Plain Greek yogurt – I use Fage 5% yogurt for a rich flavor and a creamy consistency, but any brand or fat percentage will work
- Lemon juice
- Olive oil
- Dijon mustard
- Honey
- Seasonings – salt and garlic powder
- Fresh herbs – I use parsley, basil, and chives, but you could use cilantro, dill, or tarragon. I recommend using at least three different herbs for the best taste
For The Green Goddess Salad:
- Cabbage – I use green cabbage to keep with the green theme, but red cabbage could work in a pinch
- Cucumber – I recommend using Persian or English cucumbers because they have thinner skin and fewer seeds than other varieties
- Frozen peas – make sure to thaw them before adding them to the salad
- Curly kale – may sub spinach or arugula. I used chopped spinach when testing this recipe because it’s what I had on hand!
- Microgreens – these are optional but add a delicious peppery flavor and lots of nutrients; you could sub arugula
- Pistachios – may sub for another nut of choice such as roasted salted almonds or cashews. Or, use roasted sunflower seeds to keep this recipe nut-free
- Fresh basil
- Chopped chives and/or sliced green onions – I like to use a mix of both for a bright flavor and a slight crunch
Find the ingredient list with exact measurements in the recipe card below.
Ingredient Highlight: Cabbage
An often underrated vegetable, cabbage is a great source of nutrients. For example, cabbage is:
- Rich in vitamin K and vitamin C
- A good source of folate, manganese, and magnesium
- Low in calories and fat
- A good source of fiber
How To Make Your Green Goddess Salad
- Combine the dressing ingredients in a small food processor or blender. Process or blend until smooth, and set the dressing aside.
- Combine all the salad ingredients in a large bowl.
- Pour the green goddess dressing over the salad, and toss to combine and coat all the ingredients.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Tip! Make The Dressing In Advance
The dressing will stay fresh in the fridge for up to 5 days. For that reason, I like to make it ahead of time so this salad can come together even fast. Once the dressing is made, all I have to do is toss the salad ingredients in a bowl, and I have a quick meal ready to go!
This dressing also pairs well with other salads and sandwiches like our copycat Olive Garden salad. I also like to use it as a dip with veggies.
Make It Vegan
For a vegan green goddess salad, use a plain plant-based Greek yogurt and swap the honey for maple syrup in the dressing.
How To Store
To make this recipe ahead of time, I pre-chop all the veggies and store them in a large bowl. Then, I prepare the dressing and store it in an airtight container or jar in the fridge, measure out the nuts to store in a bag and toss the salad ingredients together before serving.
How To Serve
I love to enjoy this green goddess salad as a main course topped with shredded chicken breast, shrimp, or edamame beans for a bit of protein. Then, I use cucumber slices or tortilla chips to scoop it up like a dip.
It’s also great in sandwiches, wraps, or as a topping with tacos. Or, you can serve it as a side with main courses like:
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Green Goddess Salad
This is my updated take on the classic Green Goddess Salad with it’s beautiful monochromatic colors and delicious creamy dressing. If you would like to save just the Green Goddess Dressing recipe, you can print it here.
Ingredients
For the Dressing:
- 1 cup plain Greek yogurt*
- 3 tablespoon lemon juice (1 small-medium lemon)
- 2 teaspoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon pure honey
- ½ teaspoon fine salt, more to taste
- ½ teaspoon garlic powder
- 1½ cups fresh herb mix (parsley, cilantro, chives, basil, tarragon, and/or dill)
For the Salad:
- ½ head of cabbage, thinly sliced (about 4 cups)
- 1 medium cucumber, diced (about 1 cup)
- 1 cup frozen peas, thawed
- 1 cup curly kale, stems removed and chopped (may substitute spinach or arugula)
- 1 cup of microgreens, optional
- 1 cup shelled pistachios
- ¼ cup fresh basil, roughly chopped
- ¼ cup fresh chopped chives and/or sliced green onions
Instructions
- In a small food processor or small blender, combine the yogurt, lemon juice, mustard, honey, salt, garlic powder, and fresh herbs. Process or blend until smooth. Set aside.
- In a large bowl, combine the cabbage, cucumber, peas, kale, microgreens, pistachios, basil, and chopped chives and/or green onions.
- Pour dressing over salad ingredients and toss to combine, then serve.
- Store leftovers in an airtight container for up to 3 days.
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Notes
* I use Fage 5%, but you can use any plain Greek yogurt. Or sub a plain plant-based yogurt for a vegan option
This recipe makes 7 cups salad and 1 cup dressing
Nutrition Information
- Serving Size: 1/4 of the recipe
- Calories: 298
- Fat: 18 g
- (Sat Fat: 3 g)
- Sodium: 510 mg
- Carbohydrate: 21 g
- (Fiber: 6 g
- Sugar: 9 g)
- Protein: 15 g
- Cholesterol: 7 mg
Frequently Asked Questions
The green goddess salad is believed to have been named after the 1920s stage play with the same name. It is said that Philip Roemer, the head chef at San Francisco’s Palace Hotel created the dressing to honor actor George Arliss, who was staying in the hotel while starring in the play. The dressing quickly became popular, just like the play!
The original green goddess salad uses cabbage, and ours does too. But if you’re not a fan, you can use shredded romaine lettuce or any other greens you like best.
I sometimes like to add feta cheese or sliced avocado for extra flavor and a creamy consistency. You can also include diced jalapeño for a kick of heat or crispy chickpeas for extra crunch.
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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