Dinner

Avocado Green Goddess Salad Recipe

BySophie Carsel December 17, 2025December 17, 2025

Introduction

This Avocado Green Goddess Salad is a vibrant and nutritious meal, packed with fresh herbs, creamy avocado dressing, and wholesome ingredients like hard-boiled eggs and chicken. It’s perfect for a light lunch or a refreshing dinner that feels both indulgent and healthy.

This image shows a fresh salad in a large white bowl filled with three layers: the bottom layer is dark green spinach leaves, the next layer has light beige chickpeas and thin beige grilled chicken slices, and the top layer includes sliced red radishes with white centers, quartered hard-cooked eggs with bright yellow yolks, light purple onion slices, and green herbs sprinkled on top. Next to the bowl is a smaller white bowl filled with a creamy light green sauce, topped with a small green leaf and a silver spoon inside. Fresh green herbs are scattered beside the bowls on a white marbled surface, along with a white resealable pouch of hard-cooked peeled eggs leaning on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 hard-boiled eggs
8 cups lettuce
1 can chickpeas
1 1/2 cups chicken
1/2 cup radish
1/3 cup red onion
1/4 cup fresh cilantro
1/4 cup fresh parsley
1 avocado
1/4 cup olive oil
1 lime
3 tablespoons apple cider vinegar
1/2 cup fresh parsley
1/3 cup fresh cilantro
1 tablespoon honey
1/2 teaspoon salt
1 teaspoon ground black pepper

Instructions

Step 1: In a blender, combine the avocado, olive oil, lime juice, apple cider vinegar, 1/2 cup fresh parsley, 1/3 cup fresh cilantro, honey, salt, and ground black pepper. Blend until very smooth. If needed, add a splash of water to help achieve a creamy consistency.
Step 2: Arrange the lettuce in a large bowl or on a serving platter. Top evenly with chickpeas, hard-boiled eggs (sliced or halved), cooked chicken, radish slices, red onion, 1/4 cup fresh cilantro, and 1/4 cup fresh parsley.
Step 3: Drizzle the prepared avocado dressing over the salad just before serving and toss gently to combine if desired.

Tips & Variations

For a vegetarian version, omit the chicken or replace it with grilled tofu or tempeh for added protein.
If you prefer a spicier dressing, add a pinch of cayenne pepper or a small jalapeño to the blender.
Use baby spinach or mixed greens instead of lettuce for a different texture and flavor.

Storage

Store leftover dressing separately in an airtight container in the refrigerator for up to 3 days. The salad components can be kept refrigerated, but assemble and dress the salad just before serving to avoid sogginess. If you have leftovers, keep the dressed salad covered and consume within a day for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing in advance?

Yes, the avocado dressing can be made up to two days ahead. Keep it tightly sealed in the fridge, and give it a good stir before using.

What can I substitute for fresh herbs if I don’t have them on hand?

You can use dried parsley and cilantro, but use them sparingly as dried herbs are more concentrated. Alternatively, fresh basil or chives can add a fresh herbal note.