Pin it
This vibrant Green Goddess Salad combines finely chopped fresh vegetables with a creamy, herb-packed dressing that brings brightness to any meal. The perfect balance of crunch and silkiness makes this salad both satisfying and nutritious.
I first created this when looking for a way to use the abundance of herbs from my garden last summer. What started as a quick lunch has become my go to for potlucks where everyone always asks for the recipe.
Ingredients
- Cabbage or iceberg lettuce: Forms the crunchy base giving this salad its satisfying texture
- Persian cucumbers: Add refreshing juiciness and extra crunch without the bitterness of larger varieties
- Green onions: Provide a mild allium flavor that complements the herbs without overpowering
- Fresh chives: Bring a delicate onion note and beautiful green flecks throughout the salad
- Lemons: Deliver brightness and acidity that balances the richness of the oil and nuts
- Olive oil: Creates the silky base for the dressing; use a good quality one as the flavor comes through
- Rice vinegar: Adds subtle tang without the harshness of other vinegars
- Fresh garlic: Infuses the dressing with depth and subtle heat
- Shallot: Contributes a complex sweet and mild onion flavor that regular onions cannot match
- Fresh basil: Gives the signature aromatic herb note that defines the dressing
- Spinach: Boosts nutrition while deepening the gorgeous green color
- Nutritional yeast: Creates a cheesy umami flavor while keeping the dressing vegan friendly
- Walnuts: Add richness and body to the dressing while providing healthy fats
- Salt: Enhances all the flavors and brings everything together
Step-by-Step Instructions
- Prepare the vegetables:
- Take your time finely dicing the cabbage or lettuce into tiny pieces about a quarter inch in size. The smaller cuts allow the dressing to coat each piece perfectly. Similarly dice the cucumbers into small cubes and thinly slice the green onions and chives. Place all chopped vegetables in a large bowl and toss to combine.
- Blend the dressing:
- Add all dressing ingredients to your blender starting with the liquids first which helps the blender process more efficiently. The lemon juice olive oil and rice vinegar should go in before adding the garlic shallot herbs nutritional yeast walnuts and salt. Blend on high until completely smooth which typically takes about 60 seconds. The dressing should be vibrant green and have a creamy consistency.
- Combine and serve:
- Pour the freshly blended dressing over your prepared vegetables and toss thoroughly until every piece is coated in the bright green goodness. The salad can be served immediately but the flavors develop even more beautifully after sitting for about 30 minutes.
Pin it
The nutritional yeast in this recipe has become my secret weapon in plant based cooking. It transforms the dressing into something so savory and satisfying that even my cheese loving friends never miss dairy when eating this salad. I keep a jar in my pantry at all times now.
Make Ahead and Storage
This salad actually improves with a little time as the vegetables slightly soften in the dressing while maintaining their crunch. You can prepare it up to 24 hours in advance making it perfect for entertaining. Store in an airtight container in the refrigerator for up to 3 days though the vegetables will soften more over time.
Versatile Serving Options
While delicious on its own this Green Goddess salad works brilliantly as a topping for tacos or grain bowls. My favorite way to serve it is alongside grilled protein like chicken or tofu. It also makes an incredible dip when served with tortilla chips or pita bread at parties where guests can scoop up the finely diced goodness.
Customization Ideas
Feel free to adapt this recipe based on seasonal availability or personal preference. Try swapping the cabbage for kale or adding avocado for extra creaminess. For a protein boost consider adding chickpeas or white beans. You can also adjust the herbs based on what you have available rosemary thyme or cilantro all work wonderfully in different variations.
Pin it
This simple yet vibrant recipe will surely bring a delicious addition to your meal rotation.
Frequently Asked Questions
- → Can I substitute the cabbage in Green Goddess Salad?
Yes, iceberg lettuce works perfectly as mentioned in the recipe. You could also use romaine lettuce, kale (massaged to soften), or even broccoli slaw for different textures while maintaining the green theme.
- → What can I use instead of nutritional yeast in the dressing?
Grated Parmesan cheese makes an excellent substitute for nutritional yeast if you're not vegan. For vegans, white miso paste (use 1-2 tablespoons) can provide a similar umami flavor, though the taste profile will be slightly different.
- → How long does Green Goddess Salad stay fresh?
When stored in an airtight container in the refrigerator, the salad will stay fresh for 2-3 days. The dressing can be stored separately for up to 5 days. For optimal freshness, combine just before serving.
- → Is Green Goddess Salad suitable for meal prep?
Yes! Prepare all vegetables and the dressing separately. Store them in airtight containers in the refrigerator and combine portions as needed. This keeps everything fresh and prevents the vegetables from becoming soggy.
- → What proteins pair well with Green Goddess Salad?
This versatile salad pairs beautifully with grilled chicken, seared salmon, baked tofu, chickpeas, or hard-boiled eggs. The herby dressing complements most proteins while the crunchy vegetables add texture contrast.
- → Can I make the Green Goddess dressing without a blender?
While a blender or food processor gives the smoothest results, you can finely chop all herbs and ingredients, then whisk together with the liquids. The texture will be more rustic but still delicious. You could also use an immersion blender in a deep cup.