Green Goddess Salad showing up at a picnic or potluck? You can bet people are piling it on their plates. I’ll be real: I used to totally dread boring salads (all soggy lettuce and sad tomatoes, you know?). But this beauty right here is a game changer. If you’re searching for a salad that actually tastes cheerful instead of like leafy homework, you’re in the right place. Plus, it’s wildly simple to make and just bursting with bright flavor. Oh, and if you like mixing up your veggie game, you might also love this copycat Din Tai Fung cucumber salad recipe I found. So, let’s get started and see why everyone’s crazy about this viral wonder.

Recipe Highlights

Let me tell you, the Green Goddess Salad isn’t just a salad. It’s kind of the main star at my lunch table lately. Creamy, tangy, herby, and packed with crunch. Best part? The color. This salad’s so vibrant it basically yells “eat me now!” from across the room.

What I love most is that it’s pretty forgiving. Mess up the herbs? Toss in an extra handful, no one’s counting. Didn’t have exactly the right greens? Eh, improv it with what’s in the fridge. One time I even threw in roasted sweet potato, and y’know what? Tasted like something you’d get at a five-star restaurant (or like, at least a fancy café). Friends come over, they grab seconds. Kids actually eat it. Whoever you serve, be warned: this is the bowl everyone scrapes for leftovers.

Health Benefits

I know, I know. We all hear how salads are “healthy,” but can we get specific for a sec? The Green Goddess Salad is loaded with greens—think crisp cabbage, juicy cucumbers, and whatever fresh herbs you’ve got. That means you’re scoring tons of fiber for good digestion (and, let’s be honest, it just helps you feel a little more “together” on a Monday).

The dressing is made from real, honest ingredients. Avocado for those good fats, lemon for a vitamin C boost, and plenty of herbs. Plus, if you need to eat light but still feel full, this is really your jam. You get protein if you add chickpeas or chicken. And it’s naturally gluten-free. Low effort for high, happy energy levels. Win-win.

I brought this salad to my family’s Sunday BBQ, and everyone who « doesn’t like salad » actually came back for seconds. Even my aunt, who brings her own ranch dressing everywhere, asked for the recipe!

Ingredients To Make A Green Goddess Salad

Don’t stress—most of the stuff here is easy to find, even in a hurry. For the salad base, you’ll want:

Chopped green cabbage (I use about half a head)
Plenty of fresh cucumber, diced
Scallions for a mild kick

The real star is the Green Goddess dressing. Grab these:

Fresh basil and parsley (mint works, too, if that’s your vibe)
Avocado (get the ripest one you can find)
Lemon juice and maybe a splash of olive oil
Garlic, a bit of salt, and a touch of apple cider vinegar

Sometimes I sneak in baby spinach if the bag’s open or toss in green bell pepper for crunch. Play around! Nothing’s set in stone here. Just don’t skimp on the herbs—they’re what makes it pop.

How To Make Your Green Goddess Salad

Honestly, if you can chop veggies and push a button on a blender, you’re set. Here’s what you do:

First, dice up your cabbage, cucumbers, and scallions. Get them into a big mixing bowl. Next, load all those dressing goodies—avocado, lemon juice, herbs, garlic, olive oil—right in your blender or food processor. Whiz it up until smooth. It’ll look all beautiful and green.

Then you just pour the dressing over your veggies and toss everything together. Give it a little taste, add more lemon or salt if needed (trust yourself!) and serve right away. Sometimes I let it chill in the fridge for half an hour—it’s even better once those flavors mingle. Messy? Sure, but that’s half the fun.

Make It Vegan

Good news for the vegan crew (or if you forgot yogurt at the store): this salad’s naturally plant-based. Most classic Green Goddess dressings use mayo or yogurt, but here—no need. Avocado makes it super creamy all by itself. If you want extra protein, throw in chickpeas or some cooked quinoa.

Honestly, you could serve this salad to a crowd and no one would know or care that it’s vegan. It’s that good and filling.

Serving Suggestions

Wanna take it up a notch? Try these:

Scoop onto crackers for a quick lunch
Stuff into pita with grilled chicken or tofu
Pair with a side of the ultimate Hellmann’s potato salad for good measure
Top with roasted chickpeas for crunch

The options are endless—mix and match according to your fridge (or your mood).

Common Questions

Q: How long does Green Goddess Salad stay fresh?
A: Covered in the fridge, it’s good for about two days. The dressing’s fine a bit longer.

Q: Can I use other greens?
A: Absolutely. Kale, spinach, romaine—whatever you’ve got on hand.

Q: Is there a quick way to make the dressing if I don’t have a blender?
A: Mash everything really well with a fork or use an immersion blender. It won’t be as silky, but it’ll taste just as great.

Q: What can I add for protein?
A: Shredded chicken, tofu, white beans, or hard-boiled eggs all work nicely.

Q: Can I prep the salad ahead for parties?
A: Totally. Just toss the salad with the dressing right before serving so it stays crisp.

You’re Gonna Crave This All Week

If salad boredom is real, this Green Goddess Salad is the cure. It bursts with fresh flavors, packs in all the nutrition you want, and never once feels like “just a salad.” I swear, it disappears faster than ice cream at my house. For more inspiration and ideas, check out a thoughtful Green Goddess Salad Recipe or the viral Green Goddess Salad from Baked by Melissa. Let yourself run wild with different pairings (or dive into this copycat Din Tai Fung cucumber salad recipe if you’re itching for more crunchy, colorful options). You seriously won’t regret adding this winner to your lunch rotation. Now go get a big ol’ fork and dig in!

Green Goddess Salad

Author: mrrachidmohssine
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A vibrant, creamy salad packed with fresh greens and herbs, perfect for picnics and potlucks.

Ingredients

Scale

1/2 head chopped green cabbage
1 diced cucumber
2 scallions, chopped
1 ripe avocado
2 tablespoons lemon juice
Fresh basil and parsley (to taste)
1 clove garlic
Salt (to taste)
1 tablespoon apple cider vinegar
Olive oil (optional)
Baby spinach or green bell pepper (optional)

Instructions

Dice the cabbage, cucumbers, and scallions and place them in a large mixing bowl.
In a blender, combine the avocado, lemon juice, herbs, garlic, and olive oil and blend until smooth.
Pour the dressing over the vegetables and toss to combine. Adjust seasoning with lemon or salt if needed.
Serve immediately or let chill in the fridge for 30 minutes for best flavor.

Notes

This salad is naturally vegan due to the creamy avocado dressing. For added protein, consider adding chickpeas or quinoa.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 200mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: salad, vegan, green goddess, fresh, healthy, summer