Get ready to fall head over heels for the Green Goddess Salad—a vibrant, creamy, totally irresistible medley of crunchy greens, jewel-toned veggies, and a luxuriously herby dressing. This isn’t just another pretty salad; it’s a true flavor bomb, packed with layers of color, texture, and a zippy homemade dressing that makes every bite addictive. The Green Goddess Salad is my ultimate go-to when I want something that feels both fresh and indulgent, quick enough for busy weeknights but special enough to dazzle at any gathering.

Green Goddess Salad Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the beauty of simple ingredients! Each one in this Green Goddess Salad brings something important—color, crunch, creaminess, or a pop of bold flavor. When combined, they create a salad that’s as satisfying as it is beautiful.

Kale (1 cup, rainbow, chopped): Earthy, robust leaves that hold up well to hearty dressing and add gorgeous color.
Napa cabbage (2 cups, chopped): A milder, more delicate cabbage for juicy crunch.
Red cabbage (1 cup, chopped): Adds sweet notes and that eye-catching pop of purple.
Red onion (1, thinly sliced): For a bit of zip that brings the whole salad to life.
Cucumbers (2, sliced): Refreshing coolness in every bite—plus, look at that lovely green!
Sweet peppers (5, sliced): Colorful, sweet, and snappy—these are mini flavor rockets.
Avocado (1, sliced): Luxurious creaminess that coats everything beautifully.
Baby spinach (2 cups): Tender greens that blend perfectly into both salad and dressing.
Basil leaves (½ cup): The sweet, peppery backbone of the dressing.
Shallot (1 small): Subtle, nuanced flavor for the dressing.
Garlic (3 cloves): Bringing those magical, savory vibes.
Cashews (1 tablespoon): A surprise ingredient for creaminess and mild nuttiness.
Parmesan (⅓ cup, grated): Salty, cheesy punch in the dressing—don’t skip it!
Black pepper (1 teaspoon, coarse): That fiery, aromatic edge is a must.
Salt (½ teaspoon): Enhances and balances all the flavors.
Extra-virgin olive oil (⅓ cup): Silky richness, essential for smooth dressing.
Rice wine vinegar (2 tablespoons): Tangy brightness that wakes up the whole salad.
Lemon (½, juiced, about 1 tablespoon): Fresh citrus zing for both balance and aroma.

How to Make Green Goddess Salad

Step 1: Prepare the Green Goddess Dressing

Making the dressing is where the magic begins. It’s all about layering those big, herbaceous flavors that will define the Green Goddess Salad. In a food processor or blender, combine the baby spinach, basil, shallot, garlic, cashews, parmesan, salt, pepper, olive oil, rice wine vinegar, and fresh lemon juice. Whiz everything together until perfectly smooth and creamy—it’ll be a lively green color that looks as good as it tastes. Pour the dressing into a sealable container and pop it into the fridge until you’re ready to use it.

Step 2: Chop the Greens

Finely chop the rainbow kale, napa cabbage, and red cabbage. These greens are the hearty base of your Green Goddess Salad, so make sure they’re cut into bite-sized pieces for the best texture and flavor in every forkful. Tip: Massage the kale lightly with your hands to soften the leaves and let them soak up more dressing later!

Step 3: Toss the Greens with Dressing

Transfer all your chopped greens to a large salad bowl. Drizzle generously with the chilled Green Goddess dressing, and use clean hands or salad tongs to toss everything together until the greens are completely coated. The vibrant dressing clings to every leaf, making the salad rich and zesty.

Step 4: Add the Sliced Veggies & Avocado

Now it’s time to pile on all those gorgeous toppings! Thinly slice the red onion, cucumber, sweet peppers, and avocado. Arrange them over the dressed greens, either gently folding in or layering artfully on top for visual appeal. The colors and textures at this step really highlight why the Green Goddess Salad wins every time.

Step 5: Serve and Enjoy

Divide the salad into individual bowls, making sure every serving gets a little bit of everything. The combination is creamy yet crunchy, refreshing yet luxuriously satisfying—exactly what a Green Goddess Salad promises.

How to Serve Green Goddess Salad

Garnishes

To take your Green Goddess Salad to the next level, top it off with extra fresh basil leaves, more grated parmesan, or even a handful of toasted cashews for extra crunch. A light sprinkle of flaky sea salt or freshly cracked black pepper right before serving makes a big difference in taste and presentation.

Side Dishes

This salad is a showstopper on its own, but it loves to share the plate with warm, crusty bread, a bowl of simple soup, or grilled chicken for extra protein. For a picnic or potluck, it pairs beautifully with everything from quiche to roasted salmon.

Creative Ways to Present

You can serve Green Goddess Salad family-style in a big wooden bowl, in elegant individual glass dishes, or even as a filling for lettuce cups for a finger-food twist. Tuck leftovers into pita bread or wraps for a colorful lunch upgrade. Don’t be afraid to let your creativity shine—it’s a salad that loves to be shown off!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge. The kale and cabbage are sturdy enough that they won’t wilt immediately, so your Green Goddess Salad will stay crisp and tasty for up to two days.

Freezing

This isn’t a great candidate for freezing—freshness is key to the salad’s appeal, and freezing will change both the texture of the greens and the vibrancy of the dressing. However, you can make the dressing ahead and freeze it separately in a well-sealed container; just thaw it in the fridge and stir before using.

Reheating

The Green Goddess Salad is truly a cold salad and doesn’t require reheating. If your leftovers feel too chilly straight from the fridge, let them rest at room temperature for 10–15 minutes for the flavors to pop.

FAQs

Can I substitute any of the greens or herbs?

Absolutely! Feel free to use romaine, arugula, or even baby kale. The basil is essential to that signature Green Goddess flavor, but you can mix in other soft herbs like parsley or chives for fun twists.

What can I use instead of cashews?

Sunflower seeds, pine nuts, or even a spoonful of tahini work well if you want to make the dressing nut-free or just change up the flavor profile.

Is the Green Goddess Salad dressing vegetarian?

The classic version here uses parmesan, which often contains animal rennet. For a fully vegetarian version, be sure to use parmesan labeled “vegetarian” or substitute with nutritional yeast for a cheesy touch.

How far ahead can I make this salad?

You can blend the dressing up to three days in advance and chop your veggies the day before. Hold off tossing the salad together until just before serving for the freshest taste and crunch.

How do I keep the avocado from browning?

Slice or dice the avocado just before serving, and if prepping a bit ahead, squeeze extra lemon juice over the slices and keep them tightly covered. This helps keep them beautiful and green for your Green Goddess Salad.

Final Thoughts

I hope you’re as excited about this Green Goddess Salad as I am—it’s crunchy, creamy, herby, and so easy to love. This salad makes every meal brighter and works for any occasion. Give it a try, play with the mix-ins, and let its fresh flavors win over your table!

Green Goddess Salad Recipe

★★★★★

4.9 from 17 reviews

Author: Sophie
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Green Goddess Salad is a vibrant and nutrient-packed dish that combines a variety of fresh ingredients with a flavorful homemade dressing. It’s a perfect blend of textures and flavors that will leave you feeling refreshed and satisfied.

Instructions

Make the Dressing: Add the spinach, basil, shallot, garlic, cashews, parmesan, salt, pepper, olive oil, rice wine vinegar, and lemon juice to a food processor or blender.
Puree: Blend until pureed. Pour into a sealable container and refrigerate until ready to use.
Assemble the Salad: Finely chop the kale, napa cabbage, and red cabbage and add to a large salad bowl. Pour dressing over the salad and toss to coat. Thinly slice the red onion, cucumber, sweet peppers, and avocado. Top the salad with these thinly sliced vegetables.
Serve: Serve in individual bowls.

Notes

You can customize this salad by adding grilled chicken or tofu for extra protein.
Feel free to adjust the seasoning in the dressing to suit your taste preferences.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: American