A big bowl of green goddess salad with chopped cabbage, cucumbers, herbs, and creamy green dressing, with lemon wedges nearby.
This green goddess salad is crunchy, fresh, and packed with bright herby flavor.
It’s the kind of salad that feels like a full meal because it’s so satisfying and creamy.
The secret is the blended green goddess dressing—loaded with herbs, lemon, and just enough creaminess.
Once you try this green goddess salad, you’ll want it for lunch all week.
Chopping everything small is what makes it so good.
Every bite gets crunch plus dressing.
If it looks thick, just add a splash of water and blend until silky.
Why You’ll Love This Green Goddess Salad
- Ultimate crunchy salad: Finely chopped veggies make every bite satisfying.
- Creamy but fresh: Herb dressing tastes bright, not heavy.
- Meal prep friendly: Store dressing separately for crisp texture.
- Easy weeknight side: Perfect with soup or sandwiches.
- Customizable: Add protein and turn it into a full meal.
Ingredients for Green Goddess Salad
Salad
- Green cabbage (1/2 head) – super crunchy base; romaine works too.
- Cucumbers (2) – cool crunch; Persian cucumbers work great.
- Green onions (3) – mild bite; chives are a gentle swap.
- Baby spinach (2 cups optional) – extra greens; arugula adds peppery flavor.
- Sunflower seeds (1/4 cup optional) – crunch; pepitas work too.
Green Goddess Dressing
- Greek yogurt (1/2 cup) – creamy base; mayo works for richer dressing.
- Olive oil (1/4 cup) – smooth texture and flavor.
- Lemon juice (3 tablespoons) – brightness and balance.
- Garlic (1 clove) – savory depth; use less if you want it mild.
- Fresh basil (1/2 cup) – classic herb flavor.
- Fresh parsley (1/2 cup) – fresh and clean.
- Fresh cilantro (1/4 cup optional) – extra bright notes; skip if you don’t love it.
- Salt and black pepper – to taste.
- Water (1–3 tablespoons) – thin to a pourable texture.
How to Make Green Goddess Salad
- 1. Chop: Finely chop cabbage, cucumbers, and green onions so the salad is scoopable and easy to eat.
- 2. Blend: Blend yogurt, olive oil, lemon, garlic, herbs, salt, and pepper until smooth and bright green.
- 3. Thin: If dressing is too thick, blend in water 1 tablespoon at a time until it’s silky.
- 4. Toss: Toss salad with enough dressing to coat. Sprinkle seeds on top and serve right away.
Tips for Perfect Green Goddess Salad
- Chop small so every bite is coated.
- Taste and adjust lemon and salt before dressing the salad.
- Dress right before serving for max crunch.
- Store extra dressing separately so the salad stays crisp.
- If cabbage is extra firm, toss it with a pinch of salt for 5 minutes to soften slightly.
Variations & Substitutions
- Add shredded cooked chicken pieces for extra protein.
- Add chickpeas for a vegetarian, high-protein boost.
- Add avocado for more creaminess.
- Add diced apples for a sweet crunch.
- Make it spicy with a small spoon of hot sauce in the dressing.
- Swap herbs: add dill or chives for a different vibe.
Storing & Reheating
Store chopped veggies (undressed) in the fridge up to 3 days.
Store dressing in the fridge 4–5 days.
This one doesn’t freeze well.
Serving Suggestions & Pairings
- Serve with potato leek soup for a cozy lunch.
- Pair with sliders or sandwiches for an easy weeknight dinner.
- Add to a grain bowl with rice and beans.
Recipe Card
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Salad
Method: No-Bake
Cuisine: American
Diet: Vegetarian
Reader Review: I didn’t think I’d crave salad… but I keep making this dressing. So good!
If you make this green goddess salad, leave a rating and tell me what protein you added to yours!