Green Goddess Salad
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Green Goddess Salad is fresh, crunchy, and packed with bold, herby flavor. The creamy dressing pulls everything together with a bright, zesty kick. It’s the kind of salad that actually makes you excited to eat salad.
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I keep coming back to this Green Goddess Salad because it’s the perfect mix of crunchy, creamy, and fresh—all in one big, satisfying bowl. I love the way the chopped cabbage and cucumbers soak up all that creamy, herby dressing. It’s light but still filling, which makes it perfect for my lunch breaks or lazy dinners. I’ve made this so many times I’ve lost count, and honestly, it never gets old.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below
How to Make Green Goddess Salad
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love how easy this recipe is—just a bit of chopping, blending, and tossing. Here’s how I do it:
Prep the veggies
Grab a large bowl and add the chopped green cabbage, Persian cucumbers, and green onions. I like chopping everything extra small so each bite gets a little bit of everything.
Make the green goddess salad dressing
In a blender or food processor, toss in the spinach, basil, garlic, chopped red onion, lemon juice, olive oil, cashews, grated Parmesan, rice vinegar, and salt. Blend it all until smooth and creamy. The color should be a bright, fresh green.
Taste and adjust
Give the dressing a quick taste. If it needs more lemon, salt, or a splash more vinegar, now’s the time to tweak it.
Toss it all together
Pour the dressing over your chopped veggies. I use a big spoon to mix everything really well so every piece gets coated.
Let it chill (if you want)
You can serve it right away, but I like popping it in the fridge for 10–15 minutes. The flavors settle in nicely.
Scoop and serve
Grab a bowl, fill it up, and serve it with crunchy tortilla chips. Sometimes I use pita chips or even eat it with a spoon if I’m out of chips.
Ingredients
- ½ head Green cabbage chopped super small
- 2 Persian cucumbers chopped
- 1 bundle green onions
- Tortilla chips for serving
For the dressing:
- 1 cup baby spinach
- 1 cup fresh basil
- 2 garlic cloves
- 2 tablespoons red onions chopped
- 2 lemons juiced
- ¼ cup olive oil
- ¼ cup cashews
- ⅓ cup grated Parmesan cheese
- 2 tablespoons rice vinegar
- 1 teaspoon salt
Video
Instructions
- In a large mixing bowl, combine the chopped cabbage, cucumbers, and green onions.½ head Green cabbage, 2 Persian cucumbers, 1 bundle green onions
- In a blender or food processor, add the spinach, basil, garlic, red onion, lemon juice, olive oil, cashews, Parmesan, rice vinegar, and salt. Blend until smooth, creamy, and vibrant green.1 cup baby spinach, 1 cup fresh basil, 2 garlic cloves, 2 tablespoons red onions, 2 lemons, ¼ cup olive oil, ¼ cup cashews, ⅓ cup grated Parmesan cheese, 2 tablespoons rice vinegar, 1 teaspoon salt
- Pour the green goddess dressing over the chopped veggies. Toss until everything is evenly coated.
- Spoon the salad into bowls and serve with crunchy tortilla chips for scooping.Tortilla chips
Notes
- Chop finely: The smaller the chop, the better the dressing clings to the veggies. I take my time with the cabbage especially.
- Use fresh herbs: Fresh basil and spinach give the dressing its bright color and flavor. Dried herbs just won’t cut it here. You can swap or add in other fresh herbs like chives, cilantro, parsley, and dill for different flavor options.
- Cashews: No cashews? Other nuts like walnuts or even sunflower seeds work in a pinch.
- Adjust the flavor: If you like it tangier, add more lemon juice or vinegar. A little honey can mellow it out if needed.
- Try it as a dip: Leftovers make a great dip for raw veggies, pita chips, or tortilla chips.
- Vegan: For a dairy-free version, swap the Parmesan with nutritional yeast. Still super tasty!
Storage Instructions
- Salad: If you’ve got leftovers, just pop them in an airtight container and store in the fridge. The salad stays fresh for about 2 days, but it’s best on day one while the veggies are still extra crisp.
- Salad dressing: If you haven’t mixed in the dressing yet, keep it in a separate container (like a jar) and combine right before eating to keeps things from getting soggy. It will stay good for about 4–5 days.
Nutrition
Recipe Notes and Tips
I’ve picked up a few tricks that make this Green Goddess Salad even better every time:
- Chop finely: The smaller the chop, the better the dressing clings to the veggies. I take my time with the cabbage especially.
- Use fresh herbs: Fresh basil and spinach give the dressing its bright color and flavor. Dried herbs just won’t cut it here. You can swap or add in other fresh herbs like chives, cilantro, parsley, and dill for different flavor options.
- Cashews: No cashews? Other nuts like walnuts or even sunflower seeds work in a pinch.
- Adjust the flavor: If you like it tangier, add more lemon juice or vinegar. A little honey can mellow it out if needed.
- Try it as a dip: Leftovers make a great dip for raw veggies, pita chips, or tortilla chips.
- Vegan: For a dairy-free version, swap the Parmesan with nutritional yeast. Still super tasty!
How to Store Leftover Green Goddess Salad
If you’ve got leftovers, just pop them in an airtight container and store in the fridge. The salad stays fresh for about 2 days, but it’s best on day one while the veggies are still extra crisp.
If you haven’t mixed in the dressing yet, keep it in a separate container (like a jar) and combine right before eating to keeps things from getting soggy. It will stay good for about 4–5 days.
What to Serve With This Green Goddess Salad Recipe
This salad works great as a side or a light main dish. I like it next to potato gnocchi, pasta primavera, or sweet potato tacos.
It also pairs well with pita chips, tortilla chips, air fryer tortilla chips, or a simple slice of French bread. If you’re feeling extra, spoon it into lettuce cups or wrap it in a tortilla for a quick lunch.
More Salad Recipes You Will Love
I like to keep things fresh and fun in the kitchen, so if you’re into this salad, here are a few more recipes worth trying:
