This Green Goddess salad has taken the internet by storm, and I couldn’t resist trying it myself. It’s fresh, crunchy, and loaded with flavor thanks to a vibrant green dressing that ties everything together. I love how it’s simple to make yet feels special enough to serve at a gathering or enjoy as a light meal.

Why You’ll Love This Recipe

I like how this salad balances texture and flavor perfectly—crispy cabbage, creamy avocado, and zesty herbs blended into the dressing. It feels refreshing, filling, and energizing all at once. I also enjoy how versatile it is: I can have it as a dip with chips, a side salad, or even a topping for wraps and grain bowls.

Ingredients

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

For the salad:

• Green cabbage

• Cucumbers

• Chives

For the dressing:

• Fresh basil

• Fresh spinach

• Garlic

• Olive oil

• Lemon juice

• Rice vinegar

• Shallot

• Walnuts (or cashews)

• Nutritional yeast

• Salt

Directions

1. I finely chop the cabbage, cucumbers, and chives, then place them in a large bowl.

2. In a blender or food processor, I add the basil, spinach, garlic, olive oil, lemon juice, rice vinegar, shallot, walnuts, nutritional yeast, and salt. I blend until the mixture is smooth and creamy.

3. I pour the dressing over the chopped veggies and toss until everything is evenly coated.

4. I serve it right away or let it chill for 10–15 minutes to let the flavors meld.

Servings and timing

This recipe makes about 4 servings. I usually prepare it in around 15 minutes, which makes it great for a quick meal or snack.

Variations

• Sometimes I swap the walnuts for cashews or almonds for a slightly different flavor.

• If I want extra protein, I add chickpeas or grilled chicken on top.

• I’ve also tried swapping cabbage for kale or romaine lettuce when I want a softer base.

• For extra creaminess, I add half an avocado into the dressing before blending.

Storage/Reheating

I store leftover salad in an airtight container in the fridge for up to 2 days. If I know I’ll have leftovers, I like to keep the chopped veggies and dressing separate, then mix them just before serving to keep everything fresh and crunchy. Since it’s a cold salad, there’s no reheating needed.

FAQs

Can I make the dressing ahead of time?

Yes, I prepare the dressing up to 3 days in advance and keep it in a sealed jar in the fridge.

Is this salad vegan?

Yes, as long as I use nutritional yeast instead of cheese, it stays completely vegan.

Can I use bottled lemon juice?

I prefer fresh lemon juice because it brightens the flavor more, but bottled works in a pinch.

What can I serve this salad with?

I often enjoy it with tortilla chips, grilled fish, roasted chicken, or stuffed inside wraps.

Can I freeze the dressing?

I don’t recommend freezing it since the herbs lose their vibrant flavor, but it’s so quick to make fresh that I don’t mind.

Conclusion

I love how quick, fresh, and versatile this Green Goddess salad is. Whether I’m serving it as a dip, side, or main, it always feels light and flavorful. It’s the kind of recipe I can easily come back to again and again when I want something simple yet satisfying.

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