This Green Goddess Salad Recipe is the perfect light, refreshing, low-calorie meal on a hot summer day! This vegetarian dish is higher in protein than your typical salad and can be eaten both as a salad and as a Green Goddess Dip with chips!
Allow me to formally introduce myself. I'm Nena, Hilda's daughter, and from now on I'm going to be teaming up with my mom and will be sharing some of my favorite recipes with you all!
A little bit about me: I'm a wedding photographer and private photo editor, an occasional world traveler, and a big-time foodie. I'm excited to introduce you to all my favorite dishes and snacks, the first of which is of course my favorite Green Goddess Salad recipe!
You may have tried Trader Joe's Green Goddess Salad Dressing or seen Baked By Melissa's viral Green Goddess Dip on TikTok, but my unique twist draws inspiration from the Mexican-inspired flavors of southern California, where I've spent my whole life! The secret is the avocado Green Goddess dressing, which I compare to guacamole or salsa verde!
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😍 Why You'll Love This Recipe
- This Green Goddess Salad recipe is quick and easy to prepare and requires no cooking whatsoever.
- The quick preparation time makes this the perfect recipe for a last-minute dinner idea.
- While this recipe isn't very spicy it does have a bit of a zing to it, but you can adjust the spice level to your liking.
- This recipe is not only completely guilt-free but also delicious!
- Not confident in your chopping skills? Let the food processor do all your chopping for you!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Cabbage: Green cabbage is ideal, but Napa cabbage will also work.
- Spinach: You can use regular spinach, baby spinach, spring mix, or other leafy greens.
- Avocado: Use 1-2 firm, ripe avocados, depending on how creamy you want your avocado Green Goddess dressing.
- Chives: Green onions can be used as a substitute.
- Fresh Herbs: Fresh cilantro is the way to go to get the most flavor, but if you don't like cilantro you can try adding your favorite herbs instead such as fresh basil, dill, or parsley.
- Shallot: You can substitute this with onion if need be.
- Limes: Lemon juice will also work fine.
- Serrano: I like to add Serranos for some extra heat but you can omit or substitute with the peppers of your choosing.
- Nuts: Besides cashews, walnuts can be used.
- Nutritional Yeast: Nutritional Yeast (paid link) adds extra protein and fiber but if you can't find it it can be omitted.
- Olive Oil: Avocado oil can be substituted.
- Greek Yogurt: Greek yogurt is the healthiest option, but sour cream can be used as an alternative. Another option is to omit the dairy to make this a vegan recipe.
- Mirin: I always keep Mirin on hand but any rice vinegar will do.
- Pickled Jalapeño Juice: This is optional, but I like the acidity it adds. You can also use vinegar if you'd like the acidity without the spice.
🥗 How To Make Green Goddess Salad
Step 1: Combine olive oil, Mirin, nutritional yeast, cashews, chives, shallot, jalapeños, and serranos in a food processor and blend. Add lime juice, Greek yogurt, avocado, pickled jalapeño juice, and cilantro. Blend ingredients until smooth.
Step 2: Next, add the spinach and ranch mix and blend to break it down. Taste to see if the seasoning needs any adjusting.
Step 3: Add 1 sliced cucumber and 2 cups chopped cabbage and slowly pulse until veggies are chopped. You can choose to stop here and eat the mix as a green goddess dip or continue on to the next step.
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Step 4: Slice/chop the remaining cucumbers and cabbage. Toss with the green goddess dressing and enjoy!
Pro Tip: You can also set aside half the mix to eat as a dip, and use the rest for your salad dressing!
Recipe Variations
This recipe is so versatile and can be eaten as a salad, a dip, or even a slaw! The possibilities are endless! My favorite way to eat it is definitely as a dip with chips, especially in the summer. It's the perfect poolside snack!
You may also be interested in this yummy Green Goddess Smoothie from Courtney at apaigeofpositivity.com. This smoothie is loaded with protein, fresh fruit, and nutrition!
🤷🏻♀️ Recipe FAQs
There are so many ways you can go when it comes to preparing a dish that compliments Green Goddess salad, but I recommend pairing it with any Mexican dish, like crispy tilapia fish burritos, or using it as a base for a chicken bowl or wrap!
Blue corn tortilla chips are the best pairing with Green Goddess Salad, but I encourage you to try it with pita chips as well!
👩🏼🍳 Pro Tips
- If you want to use the food processor to chop up your veggies for the salad base, do that before making the avocado Green Goddess dressing.
- When stored in the refrigerator, this Green Goddess salad mix should keep in the fridge for up to 1 week.
- Try crumbling some blue corn tortilla chips on top of your salad for added crunch.
- I typically don't add salt because the ranch mix provides enough seasoning, but if you prefer it saltier go for it!
🍵 Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Green Goddess Salad Recipe
Equipment
Ingredients
- ¼ cup Olive Oil
- ⅛ cup Mirin
- ⅛ cup Nutritional Yeast
- ¼ cup Cashews
- 1 bunch Chives
- ⅓ Small Shallot
- 1 Jalapeño
- 1 Serrano
- 2 Limes
- ⅔ cup Greek Yogurt
- 1 Avocado (up to two)
- ⅓ cup Pickled Jalapeno Juice
- 1 cup Cilantro
- 4 cups Spinach
- 1 packet Ranch Mix (1 ounce)
- 3 English Cucumber (divided)
- 1 Medium Cabbage (divided)
Instructions
- Combine olive oil, Mirin, nutritional yeast, cashews, chives, shallot, jalapeños, and serranos in food processor and blend. Add lime juice, Greek yogurt, avocado, pickled jalapeño juice, and cilantro. Blend ingredients until smooth.
- Next, add the spinach and ranch mix and blend to break it down. Taste to see if the seasoning needs any adjusting.
- Add 1 sliced cucumber and 2 cups chopped cabbage and slowly pulse until veggies are chopped. You can choose to stop here and eat the mix as a dip or continue on to the next step.
- Slice/chop the remaining cucumbers and cabbage. Toss with the green goddess dressing and enjoy!
Notes
- If you want to use the food processor to chop up your veggies for the salad base, do that before making the avocado Green Goddess dressing.
- When stored in the refrigerator, this Green Goddess salad mix should keep in the fridge for up to 1 week.
- Try crumbling some blue corn tortilla chips on top of your salad for added crunch.
- I typically don't add salt because the ranch mix provides enough seasoning, but if you prefer it saltier go for it!
- You can set aside half the mix to eat as a dip, and use the rest for your salad dressing.
Caroline says
Nena,
Love that you’re sharing your recipe on your mother’s blog! I am so excited to try this recipe! I was addicted to Soup Plantations Grecian Goddess Salad Dressing and now Traders Joe's. Thank you and I hope you continue to share more great recipes!
Nena Sterner says
Aww, I miss Soup Plantation! Thanks, I hope you like it as much as I do!
Kelly Methey says
This is an interesting recipe. I can’t wait to try it!
I’m sending this recipe to my brother. Growing up he loved Green Goddess salad dressing!
Great post, Nena!
Nena Sterner says
Thank you, Kelly! I hope you and your brother enjoy it!