There’s something undeniably refreshing about a bowl of crisp, vibrant greens tossed in a creamy, herb-packed dressing. This Green Goddess Salad is the kind of dish that tastes like sunshine and feels like a little reset with every bite.

I first discovered this salad during a summer road trip up the coast, where a tiny beach café served a version so bright and herby, I couldn’t stop thinking about it. Since then, I’ve recreated my own take at home—one that’s just as crave-worthy but easy enough for any day of the week. Light, wholesome, and absolutely packed with flavor, this is a salad that earns its name.

Let’s dive into why this Green Goddess Salad is about to become your new go-to.

Why You’ll Love This Green Goddess Salad

Get ready to fall in love with your new favorite salad. This Green Goddess Salad isn’t just a treat for your taste buds—it’s a nourishing, beautiful bowl of green goodness that comes together with minimal effort.

First, let’s talk about flavor. The dressing is what makes this salad sing: it’s creamy, tangy, and bursting with fresh herbs like basil, parsley, and chives. Paired with crunchy lettuce, cucumbers, and cabbage, every bite is full of texture and brightness.

This recipe is also quick and easy. From start to finish, it takes less than 20 minutes, which means you can whip it up for lunch, dinner, or even as a side for your favorite protein. It’s also great for meal prep—the dressing holds up beautifully in the fridge, and the veggies stay crisp for days.

You’ll love how wholesome and satisfying it is. Packed with fresh vegetables, healthy fats from olive oil and avocado, and protein if you choose to add extras like chickpeas or grilled chicken, it’s as nourishing as it is delicious.

Best of all, it’s totally customizable. Whether you want to keep it vegan, make it heartier with grains, or use up whatever’s in your fridge, this salad is endlessly adaptable.

So grab your blender, your greens, and your biggest salad bowl—it’s time to get chopping.

Ingredients Notes

What makes this Green Goddess Salad truly magical is its vibrant dressing and crisp, colorful base. With just a few pantry staples and some fresh produce, you’ll be amazed at the layers of flavor and crunch packed into one bowl.

The herbs are the heart of the dressing. I like to use a mix of fresh basil, parsley, and chives, but you can swap in cilantro or dill if that’s what you have. The goal is freshness and lots of green flavor. Make sure to use fresh herbs rather than dried—this gives the dressing its signature vibrant color and taste.

For the creamy base, you’ll need a ripe avocado and a spoonful of Greek yogurt or a plant-based alternative. Together, they create that rich, luscious texture that coats every leaf and veggie perfectly. The avocado also adds a dose of healthy fats that make this salad filling and satisfying.

Don’t skip the garlic and lemon juice. The garlic adds a sharp bite that balances the creaminess, while lemon juice brightens the whole dressing and keeps the flavors from feeling too heavy. A splash of white wine vinegar or apple cider vinegar can also amp up the tang.

The greens and veggies are simple but important. I like to use shredded green cabbage for crunch, romaine or butter lettuce for softness, and Persian cucumbers for a fresh, crisp texture. Thinly sliced scallions or red onions add a subtle bite that rounds everything out.

You won’t need much in the way of equipment—just a blender or food processor to whip up the dressing and a large mixing bowl to toss everything together. If you have a mandoline slicer, it’s great for prepping the veggies quickly and evenly, but a sharp knife works just fine.

How To Make This Green Goddess Salad

Making this salad is as easy as blending, chopping, and tossing. You’ll be amazed at how quickly it comes together—and how fast it disappears once served.

Start with the dressing. In a blender or food processor, combine your fresh herbs, avocado, yogurt, garlic, lemon juice, vinegar, and olive oil. Blend until smooth and creamy. Taste and adjust the salt and acidity to your liking—you want it tangy, herby, and vibrant.

While the dressing blends, prep your veggies. Shred your cabbage finely so it mixes well with the other greens. Chop your lettuce into bite-sized pieces, slice your cucumbers into thin rounds, and mince the scallions or onions. The goal is to create a medley of textures and flavors that soak up the dressing beautifully.

Once everything is chopped, place the vegetables into a large mixing bowl. Pour the dressing over the top and gently toss until everything is evenly coated. You can use tongs or clean hands—just make sure every leaf gets a good layer of that gorgeous green dressing.

If you want to add any mix-ins like chickpeas, quinoa, or grilled chicken, now’s the time. This salad plays nicely with a lot of different ingredients, so feel free to get creative based on what you have on hand.

The whole process—from start to finish—takes about 15 to 20 minutes. What you’ll end up with is a giant bowl of creamy, crunchy, herby perfection that’s as pretty as it is delicious.

Storage Options

This salad is surprisingly meal-prep friendly, especially if you store the components separately. The dressing can be made ahead and kept in an airtight container in the fridge for up to 5 days. Give it a good stir before using, as it may separate slightly over time.

If you want to prep the veggies in advance, chop and store them dry in a large container lined with paper towels. This helps absorb moisture and keeps everything crisp for up to 3 days.

Once dressed, the salad is best eaten right away. However, if you have leftovers, you can store them in the fridge for up to 24 hours. The cabbage helps it stay crunchy, though softer lettuces may wilt a bit.

To rehydrate the salad the next day, add a fresh squeeze of lemon or a drizzle of olive oil before serving. This perks up the flavors and makes it taste freshly tossed again.

Variations and Substitutions

One of the best parts of Green Goddess Salad is how easy it is to make it your own. With a flexible base and a dressing that pairs well with almost anything, you can switch things up every time you make it.

To make it vegan, simply use a dairy-free yogurt in the dressing. The avocado keeps it creamy, so you won’t even miss the dairy. You can also skip the yogurt entirely and add a splash of water or olive oil to thin the texture to your liking.

Add protein to make it a full meal. Grilled chicken, shrimp, hard-boiled eggs, or crispy chickpeas are all great options. You can also add cooked quinoa, lentils, or tofu to keep it plant-based but hearty.

Try different greens and veggies. Kale, arugula, or baby spinach are excellent substitutes or additions to the romaine and cabbage. You can also toss in shredded carrots, radishes, or even thinly sliced Brussels sprouts for a different kind of crunch.

If you’re short on herbs, don’t worry. A mix of just basil and parsley still gives you a delicious dressing. You can even use scallion tops or celery leaves for an extra green boost in a pinch.

No matter how you spin it, this Green Goddess Salad is endlessly adaptable. Have fun with it, experiment with what’s in season, and make it your own. Once you taste that bright, herby dressing, you’ll find yourself coming back to this recipe again and again.