Green Goddess Salad Recipe

5 from 5 votes

This versatile green goddess dip is healthy, delicious, and can also be enjoyed as a dip!

Prep Time15

Total Time15

Course: Appetizer, Salad

Cuisine: American, Mexican

Servings: Servings

Calories: 271kcal

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!

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.