Green Goddess Salad is a classic American salad that is known for its creamy, herbaceous dressing and light, crunchy texture from raw, fresh vegetables. The salad is typically made with a variety of greens, such as baby spinach, arugula, or romaine lettuce, and is tossed with a dressing made from mayonnaise, sour cream, herbs, and spices. In our Green Goddess Salad Dressing recipe, we substitute sour cream with Greek yogurt for a slightly healthier take on it.
We use a blend of baby arugula and Bibb lettuce as the bed for the salad. You can add any and all fresh vegetables, but the idea is to serve them raw. Really make the most of that delicious crunchy texture! Totally delicious and will keep you fueled up all day. We’re talkin’ snow peas, snap peas, cucumbers, and fresh green onion.
Light, fresh, and nutrient-packed. Who could ask for more?!
- Baby arugula or baby kale: Personally, I love the texture of baby arugula and kale, but any variety is fine.
- Raw snap peas or snow peas: Be sure to trim off the ends. I like to slice these on a diagonal, but you can leave them whole if preferred.
- Bibb or butter lettuce: Leaves separated. Alternatively, you can use 1 small head of iceberg lettuce or green cabbage. Just be sure to thinly slice.
- Small Persian cucumbers: My favorite type of cucumber! Love that sweet crunch.
- Scallions: You’ll need about ½ a cup of green onions thinly sliced.
- A ripe avocado: Check out our post on how to cut an avocado if you need a little help there.
You can have fun and experiment with the dressing. We love a traditional Green Goddess Dressing, but here are a few other suggestions that pair well with this salad recipe: Rich, Creamy Garlic Dressing, 5-Minute Kale Salad Dressing, or Thick & Creamy Niçoise Salad Dressing.
How To Make A Green Goddess Salad
First, make a batch of our Green Goddess dressing. It has a bright, vibrant flavor thanks to lots of fresh herbs and fresh lemon juice (please use fresh lemons, it makes a difference!), and can be made in a blender or food processor, which makes it extremely smooth and creamy. This will keep for up to 5 days in a fridge, so you can make it plenty in advance.
You can also prep the vegetables and lettuces ahead of time. The only thing you want to cut fresh is the avocado, to prevent it from oxidizing. When you’re ready to assemble, lay the lettuces on a serving platter, then scatter the assorted vegetables on top. This is truly so versatile, you can add any veggies you love most.
When ready, drizzle or toss with the creamy salad dressing. Taste, adjust seasoning if needed, then enjoy immediately. We love to serve this with baguette!
You can use any type of greens or lettuce you like! Some popular choices include chopped romaine lettuce, spinach, arugula, kale, and softer butter lettuce or Bibb lettuce. Raw vegetables add crunch — consider adding cucumbers, avocado, snap peas, snow peas, or even chopped broccoli.
Honestly, I think it works with any mix of herbs. It’s a great way to use up leftover herbs, and then you get a slightly different variety and taste each time. Our recipe includes fresh basil, parsley, chives, and tarragon.
Yes! Be sure to use vegan mayonnaise, yogurt, and/or sour cream based on your personal preference for the salad dressing. The remaining salad ingredients are vegan.
- For the best flavor, use fresh herbs in the salad dressing.
- Serve the salad immediately after assembling it, otherwise the lettuces will begin to soften and wilt. You want everything to maintain its crunch!
- Need some added protein? Consider adding grilled chicken, shrimp, salmon, or steak. Pan seared halloumi or hard-boiled eggs would be fabulous too!
Make-Ahead, Leftovers, & Storage
- Make-ahead: While you don’t want to dress the salad ahead of time — it will change the texture of the lettuces and veggies, and you risk the avocado oxidizing and turning brown — you can prep everything except the avocado in advance, including the dressing. In fact, the Green Goddess Dressing can be made up to 5 days in advance.
- Leftovers and storage: If you do have leftovers of the dressed salad, use within 2-3 days, but note that the texture is best on the first day shortly after making. Store in an airtight container in a fridge.
How To Serve
This salad is meant to be light and healthy! You can enjoy it as a side dish alongside almost any protein — grilled chicken or salmon, steak, roasted shrimp, it’s incredibly versatile — or enjoy it next to a bowl of soup with some crusty bread.
A few other suggestions for how to serve Green Goddess salad:
- Add it to a wrap or sandwich.
- Use it as a topping for pizza.
- Chop it up finely, then serve with pita chips.
- Pack it for a picnic of potluck with the dressing on the side.
Substitutions and Variations
- Lettuces: Make with any blend of arugula, kale, spinach, mixed greens, spring greens, butter lettuce, Bibb lettuce, romaine lettuce, or watercress.
- Vegetables: In addition to peas and cucumbers, tomatoes (though not green) are always welcome to the party! Thinly sliced radishes and crunchy broccoli are delicious additions.
- Herbs for the dressing: Use a blend of any soft, fresh herbs in the dressing, such as: basil, parsley, cilantro, tarragon, chives, chervil, dill, oregano, and mint.
- Base for the dressing: Instead of Greek yogurt and mayonnaise, you can use a mix of the above with sour cream or creme fraiche. You can also make an avocado based dressing. We love this 5 Minute Avocado Crema!
- Add nuts for added crunch, texture, and protein! Some great choices are pine nuts, almonds, walnuts, cashews, or pecans. Sunflower seeds are another option.
- For added protein, add hard-boiled eggs, pan seared halloumi, or grilled salmon, shrimp, chicken, or steak.
Endlessly versatile, nutrient-packed and healthy, and just plain old delicious. It’s everything we could ask for in a salad recipe! If you make this Green Goddess Salad recipe, please let us know by leaving a review and rating below!
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Light, Crunchy Green Goddess Salad
- 1 cup Green Goddess salad dressing
- 2 cups baby arugala or baby kale
- 2 cups raw snap peas or snow peas ends trimmed, thinly sliced on the diagonal into ¼-inch pieces
- 1 head Bibb or butter lettuce leaves separated, or 1 small head of iceberg lettuce or green cabbage, thinly sliced
- 2 small Persian cucumbers diced, about 1½-2 cups
- 2 scallions thinly sliced, about ½ cup
- 1 ripe avocado cubed
- Make the Green Goddess dressing. If you haven't already, make our Green Goddess salad dressing (which will keep for up to 5 days in a fridge).
- Make the salad. In a large bowl, combine 2 cups baby arugula (or baby kale), 2 cups thinly sliced snap peas, 1 head fresh lettuce, 2 diced cucumbers, 2 thinly sliced scallions, and 1 diced avocado. Drizzle about half of the Green Goddess dressing on top, then gently toss to thoroughly mix. Taste, adjust seasoning, then add additional dressing, Kosher salt, or black pepper to taste.
- Nutrition facts do not include salad dressing.
- Leftover salad will keep for 2 days in the fridge, though it has the best texture just after serving.
- Not a fan of raw peas? Blanch them in boiling water for 1½-2 minutes, then drain and pat dry. Thinly slice, then add to the remaining salad ingredients.
Photography by: Alana of Your Home Made Healthy.