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This Green Goddess Salad recipe is top notch. It’s full of crunchy greens like cabbage, cucumbers, celery and more. Served with a delicious herb loaded dressing that tastes decadent but it’s healthy and offers protein with the greek yogurt base. The salad is hearty and perfect for meal prep if you want to serve it for a day or two.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Green Cabbage. This is the base of the crunchy salad.
- Red Onion. Adds color and flavor.
- Cucumbers. For texture and flavor.
- Celery. The perfect crunch!
- Green Olives. Thee add some salt and tang to the salad recipe.
- Pepitas and/or Pistachios. For topping the green goddess salad with.
- Greek Yogurt. This is to make the green goddess dressing,
- Mayonnaise. This takes out the tang from the dressing makes it just a little more creamy.
- Rice Vinegar. Balances all the flavor.
- Dijon Mustard. Adds a little bit and complexity to the dressing.
- Garlic. For aromatics in the dressing.
- Avocado. This is what makes that dressing green!
- Fresh Herbs. I use parsley and basil but cilantro will also work well.
Steps To Make This Recipe
Ready to put this yummy Green Goddess Salad together? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Gather the ingredients. In a large bowl add the salad ingredients.
- Step Two. Make the green goddess dressing. Add the ingredients to a small blender or food processor and blitz it together well. Give it a taste, adjust if you want more salt or more mayo.
- Step Three. Pour 3/4ths of the dressing over the salad and toss well, ensuring everything is incorporated. Garnish with extra pistachio and olive slices to make it look pretty, serve and enjoy with extra dressing if desired.
What To Serve With Green Goddess Salad
This salad is delicious but you can make it more hearty by topping it with shredded chicken, grilled salmon or shrimp. You can also serve it with my Caprese Chicken, Spicy Chicken Burgers or Grilled Chicken Wraps to make it the ultimate meal!
Recipe Tips
- Keep the mix ins similar in size for ease of chomping.
- Add chicken, shrimp or salmon to this dish for more protein.
- Feel free to skip the mayo if desired! I prefer the touch of it for extra creaminess and to cut the sour profile from the greek yogurt.
- Any vinegar will work but the rice vinegar has a touch of mild sweetness.
- Only use 3/4ths of the dressing to start, you may not need the whole batch, and it’s great to spread on sandwiches or dip veggies in.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Green Goddess Salad
Equipment
- large salad bowl
- food processor or blender for the dressing
Ingredients
- 1 medium green cabbage, thinly sliced, about 5- 6 cups
- 1 small red onion, thinly sliced
- 3 stalks celery, chopped
- 1 cucumber, chopped
- ¼ cup green olives, sliced
- ¼ cup pepita and/or pistachios
Green Goddess Dressing
- ⅓ cup plain greek yogurt
- 4 Tbsp Mayonnaise
- 1 Tbsp rice vinegar
- 1 Tbsp dijon mustard
- 3 cloves garlic
- ½ tsp each salt, pepper, dried dill
- 1 small avocado, pitted
- ⅓ bunch fresh parsley
- handful fresh basil
Instructions
- In a large bowl add the salad ingredients: cabbage, red onion, celery, cucumber, olive, nuts.
- Make the green goddess dressing. Add the ingredients to a small blender or food processor and blitz it together well. Give it a taste, adjust if you want more salt or more mayo.
- Pour 3/4ths of the dressing over the salad and toss well, ensuring everything is incorporated. Garnish with extra pistachio and olive slices to make it look pretty, serve and enjoy with extra dressing if desired.
Notes
- Keep the mix ins similar in size for ease of chomping.
- Add chicken, shrimp or salmon to this dish for more protein.
- Feel free to skip the mayo if desired! I prefer the touch of it for extra creaminess and to cut the sour profile from the greek yogurt.
- Any vinegar will work but the rice vinegar has a touch of mild sweetness.
- Only use 3/4ths of the dressing to start, you may not need the whole batch, and it’s great to spread on sandwiches or dip veggies in.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You will love this fresh salad! Enjoy friends!