When I first tasted a Green Goddess salad, I felt like I was eating a bowl of sunshine — fresh, vibrant, and impossibly green. The crunch of cabbage, the creaminess of the dressing, the punch of herbs… it’s pure magic in every bite. Whether you’re new to plant-based eating or a seasoned veggie lover, this salad is a bold flavor adventure worth taking. Let me show you exactly how to make it below!
Green Goddess Salad Recipe
Green Goddess Salad Recipe
Equipment
- High-speed blender or food processor
- Large mixing bowl
- Chef's knife
- Cutting board
Ingredients
For the salad:
- 3 cups shredded green cabbage
- 1 Persian cucumber finely chopped
- 2 green onions sliced
- 1 cup chopped fresh spinach
For the dressing:
- 1 ripe avocado
- Juice of 1 lemon
- 2 garlic cloves
- 3 tablespoons olive oil
- 1/4 cup fresh parsley
- 2 tablespoons chopped chives
- Salt and pepper to taste
- Optional: 1–2 tablespoons water to thin
Instructions
- Chop the cabbage, cucumber, green onions, and spinach. Place in a large bowl.
- In a blender, combine avocado, lemon juice, garlic, olive oil, parsley, chives, salt, and pepper. Blend until smooth.
- If needed, add a splash of water to adjust the texture.
- Pour dressing over the chopped vegetables and toss until everything is well coated.
- Let sit for 10–15 minutes to enhance flavor.
- Serve chilled or at room temperature. Enjoy!
Notes
Why I Love This Green Goddess Salad
This isn’t just a salad — it’s a full sensory experience. Here’s why I make it on repeat:
- Bright and bold: The vibrant greens and tangy dressing wake up your taste buds.
- Quick and easy: You can toss it together in 20 minutes.
- Naturally vegetarian and gluten free: No swaps needed.
- Perfect for meal prep: The cabbage holds up beautifully, even after dressing.
- Crowd-pleaser: Whether I bring it to a potluck or serve it for dinner, it always disappears fast.
Why This Green Goddess Salad is Special
The magic lies in the homemade Green Goddess dressing. Unlike store-bought versions that rely on mayo, we blend creamy avocado, lemon, garlic, and fresh herbs. It’s plant-powered, tangy, and velvety smooth. I skip the anchovies and sour cream you’ll find in traditional versions — we’re keeping it dairy-free and fish-free here at Leafy Recipes.
Plus, I’m adding crunchy veggies like green cabbage, cucumbers, and scallions for texture and color. It’s a beautiful harmony of crunch and cream.
Green Goddess Salad Ingredients & Substitutions
Here’s everything you need to create this fresh, herb-packed wonder. Feel free to play with it!
Salad Base:
| Ingredient | Substitution Ideas |
|---|---|
| Green cabbage | Napa cabbage or kale |
| Persian cucumber | English cucumber or zucchini |
| Green onions | Chives or red onions |
| Chopped spinach | Romaine or arugula |
Green Goddess Dressing:
| Ingredient | Substitution Ideas |
|---|---|
| Avocado | Vegan yogurt or tahini |
| Lemon juice | Apple cider vinegar |
| Garlic cloves | Garlic powder (1/2 tsp) |
| Olive oil | Avocado oil |
| Fresh parsley | Cilantro or basil |
| Fresh chives | Scallions |
| Salt + pepper | To taste |
Optional Add-Ins: pumpkin seeds, shelled edamame, or diced apple.
How to Make This Green Goddess Salad: Step-by-Step Instructions
Making this salad is incredibly simple — and the payoff is big.
- Chop the veggies
Use a sharp knife or mandoline to finely shred the cabbage, slice the cucumbers into thin rounds, and chop up the green onions and fresh spinach.. I love a mandoline for ultra-thin slices, but a knife works just fine. - Blend the dressing
In a high-speed blender or food processor, combine the avocado, lemon juice, garlic, olive oil, fresh herbs, and a big pinch of salt. Blend until smooth and creamy. - Toss it all together
Pour the dressing over your veggies and toss to coat. Let it sit for 10 minutes so the flavors meld. - Serve and enjoy
Sprinkle with extra herbs or a few pumpkin seeds for crunch, and dig in!
Possible Pitfalls & Tips
- Too thick dressing? Add 1–2 tablespoons of water to thin it out.
- Bitter greens? If your greens taste a bit sharp or bitter, mellow them out by blending a little maple syrup or agave into the dressing for a subtle sweetness.
- Avoid soggy salad: Dress just before serving, unless you’re using hearty cabbage.
Additional Tips & Variations
- Add protein with chickpeas, quinoa, or air-fried tofu.
- Toss in seasonal produce like snap peas in spring or roasted squash in fall.
- Craving a little crunch? Toss in some toasted sunflower seeds or your favorite gluten-free crunchy topping.
- Meal prepping? Keep dressing and veggies separate until ready to serve.
Expert Tips & Nutrition Highlights
Green Goddess salad isn’t just pretty — it’s powerful:
- Avocado provides healthy monounsaturated fats for heart health
- Cabbage is rich in vitamin C and fiber
- Fresh herbs add antioxidants and phytonutrients
- The entire salad is low in sugar and naturally gluten free and vegan
Each serving has roughly 210 calories, 6g protein, and 8g fiber, making it a nutrient-dense light meal or side.
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Green Goddess Salad FAQ
What’s in a Green Goddess salad?
It typically includes chopped greens (like cabbage and spinach), cucumbers, scallions, and a creamy green dressing made with avocado, lemon, and herbs.
What is in the Green Goddess salad mix?
Most mixes include cabbage, lettuce, cucumbers, and scallions, paired with a herby, tangy green dressing.
What is Green Goddess dressing made of?
Traditional versions use mayonnaise and anchovies. Ours is plant-based with avocado, lemon juice, garlic, olive oil, parsley, and chives.
What is the difference between Green Goddess and ranch dressing?
Ranch uses buttermilk and herbs. Green Goddess relies on avocado and fresh herbs, making it more vibrant and dairy-free.
What is in the Jennifer Aniston salad?
Jennifer Aniston’s viral salad has quinoa, cucumbers, chickpeas, red onion, mint, and feta. It’s different from Green Goddess but equally refreshing.
What are the main ingredients of green salad?
A basic green salad includes leafy greens, fresh veggies, and a simple vinaigrette or dressing.