Green Goddess Salad

Why You’ll Love This Recipe

I love this salad because it’s packed with crunch and full of color, yet it comes together in just minutes. The Green Goddess dressing adds a bright, zesty punch that makes everything taste like spring. Whether I’m keeping it plant-based or topping it with grilled chicken, this dish is incredibly versatile. And when I’m hosting, serving it with chips is always a crowd-pleaser.

Ingredients

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

• 1 small head of green cabbage, finely chopped (about 8 cups)

• 1/2 English cucumber or 3 small garden cucumbers, diced

• 1 avocado, diced (for creaminess)

• 1 bunch of green onions, finely chopped

• 1 recipe Green Goddess Dressing, or added to taste

• Tortilla chips, for serving (optional)

Directions

1. I slice the cabbage in half through the core, remove the tough core, then finely shred it and chop it into small, confetti-sized pieces.

2. I dice the cucumbers and avocado into similar small pieces and finely chop the green onions.

3. In a large mixing bowl, I combine the cabbage, cucumbers, avocado, and green onions.

4. I blend the Green Goddess Dressing in a food processor until it’s creamy and a vibrant green.

5. I pour the dressing over the chopped vegetables—usually using most of it—and toss everything until well coated.

6. I serve it right away as a salad or with tortilla chips for a fun, scoopable appetizer.

Servings and timing

Yield: Serves 8 as a side or 12 as an appetizer
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

• I sometimes add shredded carrots, radishes, or chopped herbs like dill or cilantro for extra freshness.

• For protein, I top it with grilled chicken, shrimp, or chickpeas.

• If I’m serving it as a dip, I like to mix in a handful of chopped pickles or olives for a briny bite.

• A sprinkle of feta or crumbled goat cheese takes it in a richer direction.

• I’ve also stirred in cooked quinoa or farro to make it more filling for lunch.

Storage/Reheating

Storage:
I store leftovers in an airtight container in the fridge for up to 3 days, but I prefer to enjoy it within 24 hours for the best texture and appearance. The avocado tends to brown, and the vegetables can lose their crispness the longer it sits.

Make Ahead:
I prep the veggies (without avocado) and keep them in the fridge for up to 3 days. I make the dressing ahead and store it separately. When it’s time to serve, I toss everything together with the avocado for a salad that tastes fresh.

FAQs

What is Green Goddess Dressing made of?

It usually includes ingredients like fresh herbs (basil, parsley, or chives), garlic, lemon juice, olive oil or yogurt, and sometimes anchovy or avocado. I blend it until it’s creamy and bright green.

Can I make this without avocado?

Yes, I’ve made it plenty of times without avocado. It’s still creamy and delicious, especially if I use a yogurt-based dressing.

How do I keep the avocado from browning?

If I’m prepping ahead, I leave the avocado out until just before serving. I also sometimes toss it in a little lemon juice to slow the browning.

What kind of cabbage works best?

I stick with green cabbage for its crunch and mild flavor, but Napa cabbage or even romaine can work in a pinch.

Can I use store-bought dressing?

Absolutely. While I prefer homemade Green Goddess Dressing for freshness, a good-quality store-bought version saves time and still tastes great.

Conclusion

This Green Goddess Salad is a fresh, herby, and satisfying dish that fits just about any occasion—from light lunches to party appetizers. I love how quick it is to prepare, and the way the creamy dressing brings the crunchy veggies to life. Whether I serve it with chips, top it with protein, or enjoy it as-is, this is one salad that always leaves me feeling nourished and satisfied.

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