Green Goddess Salad (With Homemade Dressing)

Even though Green Goddess Salad is a classic that has been around since the 1920s (yes, more than 100 years), it’s become increasingly popular lately. Though it’s not a true copy of the original, this green goddess salad is my own personal take on the viral TikTok recipe. It’s monochromatic and features a crisp base and creamy dressing, loaded with savory, refreshing flavors that even my picky eaters can’t resist. It’s one of my go-to summer salads when it’s too hot to turn on the oven, and it never lasts long once it hits the table!

A Nutrient-Packed Salad

This plant-based salad is rich in antioxidants from the veggies, while the healthy fats make it easier for the body to absorb the abundance of fat-soluble vitamins. It’s also an excellent source of fiber (6 grams per serving, to be exact) and provides some probiotics, thanks to the yogurt-based dressing. As a result, it keeps me full until my next meal and also helps me improve and support my digestive health.

Ingredient Notes And Substitutions

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. 
• Fresh herbs: I typically opt for parsley, basil, and chives, but cilantro, dill, or tarragon work well, too. I recommend using at least three different herbs for the best flavor. 
• Lemon juice
• Olive oil
• Dijon mustard
• Honey
• Additional seasonings: Salt and garlic powder

For The Green Goddess Salad:

• Cabbage: I use green cabbage, but red cabbage, shredded romaine lettuce, or any other greens 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: Kale can be substituted with spinach or arugula, if needed. 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! Arugula can work in place of these. 
• Pistachios: May sub with another nut of choice, such as roasted salted almonds or cashews. 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 ingredients for a bright flavor and a slight crunch. 

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Spotlight: Cabbage

An often underrated vegetable, cabbage is a great source of nutrients. Cabbage is: 

• Rich in vitamin K, vitamin C, and antioxidants
• A good source of folate, manganese, and magnesium 
• Low in calories and fat
• A good source of fiber 

How To Make This Gorgeous Green Salad (Video)

• 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.

Make It Vegan

To make this recipe vegan, I use a plain plant-based Greek yogurt instead of regular and swap the honey for maple syrup in the dressing.

My Favorite Ways To Enjoy

I love to enjoy this green goddess salad as a main course, topped with shredded chicken, shrimp, or edamame beans for a protein boost. I’ll use cucumber slices or tortilla chips to scoop it up like a dip. It’s also great in sandwiches and wraps, or as a taco topping. I also serve it as a side with main courses, such as grilled flank steak, bison burgers, grilled honey garlic pork chop, and grilled salmon kabobs. (Pro Tip: Make the dressing on its own and enjoy as a creamy, light veggie dip.)

Storage Directions

Any leftovers of this salad can be stored in an airtight container in the refrigerator for up to 3 days. If I make the dressing on its own, I’ll store it in a separate airtight container or a mason jar; it will stay fresh for up to 5 days. 

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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