Green Goddess Salad Recipe

“`html

If you’re looking for a vibrant, fresh, and utterly addictive salad that feels like a little celebration in every bite, this Green Goddess Salad Recipe is going to become your new favorite go-to. The luscious creamy dressing bursting with herbs perfectly coats crisp cabbage, spinach, and cucumber, while crunchy salt and vinegar chips and creamy avocado slices bring fun textures and layers of flavor that keep each forkful exciting. This salad is not only a feast for your taste buds but also a vibrant green garden party on your plate that comes together beautifully with simple, fresh ingredients.

Ingredients You’ll Need

The magic of this Green Goddess Salad Recipe lies in its straightforward, fresh ingredients that each bring their own burst of flavor, texture, or color. From creamy avocado to the lively mix of fresh herbs, every component works harmoniously to create a salad that’s as nutritious as it is delicious.

• Plain Greek yogurt (1/3 cup): Adds tangy creaminess and a protein boost to the dressing.
• Mayonnaise (1/2 cup, high quality): Creates a rich, velvety base that carries the herbs and flavors.
• Fresh lemon juice (1 1/2 tbsp): Brightens and lifts the dressing with zesty citrus tones.
• Fish sauce (1 tsp): Injects a subtle umami depth without overpowering the salad.
• Garlic clove (1): Infuses the dressing with a mild pungency that wakes up the palate.
• Kosher salt (1/2 tsp): Enhances all the flavors and balances the dressing perfectly.
• Freshly ground black pepper (1/4 tsp): Adds a gentle kick and warmth.
• Avocados (2): Half blends into the dressing, the rest slices on top for creaminess and richness.
• Green onions (1/2 cup and 1/4 cup): Bring a fresh, mild onion flavor and a crisp bite.
• Fresh parsley (1/2 cup, packed): Offers herbaceous brightness and a touch of earthiness.
• Fresh basil (1/3 cup, packed): Adds a sweet, aromatic flair that complements the other herbs.
• Fresh dill (1/4 cup, packed): Introduces a light, fragrant note that makes the salad unforgettable.
• Fresh cilantro (1/4 cup, packed): Provides a fresh, citrusy punch that balances the other greens.
• Green cabbage (1/2 head, finely chopped): Supplies crunch and a mild, slightly sweet flavor.
• Fresh baby spinach (6 oz, chopped small): Adds tender, leafy green goodness and color.
• English cucumber (1 large, sliced and quartered): Brings refreshing juiciness and a cool crunch.
• Feta cheese (1/2 cup, crumbled): Offers salty creaminess that perfectly contrasts the vegetables.
• Salt and vinegar kettle chips (1 1/2 cups, crunched): Provide an irresistible tangy crunch to top the salad.
• Crushed red pepper (to taste): Adds a spicy kick to finish off the dish with some heat.

How to Make Green Goddess Salad Recipe

Step 1: Blend the Dressing

Start by gathering the creamy foundation for this salad—the dressing. In a blender or food processor, combine the Greek yogurt, mayonnaise, fresh lemon juice, fish sauce, garlic clove, kosher salt, and black pepper. Then add half of a ripe avocado—it’s what makes the dressing beautifully smooth and luscious. This step is all about marrying bold, fresh flavors into a tangy, herbaceous sauce that’s going to elevate every bite.

Step 2: Add the Green Onions

Next, toss in roughly chopped green onions. Using the green parts imparts a subtle but bright onion flavor without overwhelming the dressing. Keeping the onion pieces a bit chunky lets you enjoy little bursts of mild onion freshness when you eat the salad later.

Step 3: Pack in the Parsley

Fresh parsley brings an earthy, herbaceous vibrancy that’s essential for an authentic Green Goddess Salad Recipe. Strip the leaves from the stems and loosely pack them into a measuring cup. No need to chop—just getting the right quantity and adding it whole keeps the dressing perfectly green and flavorful.

Step 4: Incorporate Fresh Basil

Following parsley, add a packed 1/3 cup of fresh basil leaves. Basil’s naturally sweet, aromatic notes complement and soften the sharpness of lemon and garlic, making this dressing irresistibly fresh and balanced.

Step 5: Add Dill and Cilantro

Layer in equal parts dill and cilantro, both cut away from their stems and loosely packed. Dill adds a delicate tangy sweetness; cilantro brings a zingy lift that rounds out the green herb bouquet perfectly. These two herbs bring a garden-fresh complexity that defines the salad’s character.

Step 6: Blend to Perfection

Blend all the dressing ingredients until smooth and creamy. Remember to scrape down the sides often; you want the texture to be silky and the flavors fully combined. Taste and adjust seasoning—maybe a bit more lemon juice or salt—to hit that perfect balance unique to your palate.

Step 7: Prepare the Vegetables

While the dressing sets, finely chop the green cabbage into tiny, bite-sized pieces. This careful chopping is key—it ensures every mouthful is crisp but gentle and lets the flavors meld beautifully. Next, chop the baby spinach into small pieces, cutting first one way and then the other to create ribbon-like leaves that blend effortlessly into the salad.

Step 8: Slice Cucumber and Green Onions

Slice the cucumber lengthwise, then into quarters, and chop into small slices for even distribution. Add another 1/4 cup of finely chopped green onions to keep that subtle onion brightness alive throughout the salad.

Step 9: Toss and Assemble

Combine the chopped cabbage, spinach, cucumber, and green onions in a large serving bowl. Add the luscious dressing—use as much as you like! Toss thoroughly to coat every crisp leaf and piece with that creamy, herb-packed dressing that makes this Green Goddess Salad Recipe so unforgettable.

Step 10: Add the Finishing Touches

Now for the fun toppings! Layer the salad with beautifully sliced avocado—add extra if you want to indulge. Sprinkle crumbled feta cheese generously on top for salty tang, then scatter crunchy crushed salt and vinegar kettle chips over everything for a surprising burst of flavor and texture. Finally, finish with a sprinkle of crushed red pepper to give that subtle heat that dances alongside the creamy dressing.

How to Serve Green Goddess Salad Recipe

Garnishes

Avocado slices and crumbled feta cheese not only enhance the flavors but make the salad look incredibly appetizing. The crunchy salt and vinegar chips are a must-have garnish, providing a playful contrast that takes the salad from ordinary to extraordinary. A light dusting of crushed red pepper adds a kick that ties all the components together.

Side Dishes

This salad is versatile enough to be a side or a main. It pairs wonderfully with grilled chicken, seafood, or even a light pasta. Serve it alongside warm crusty bread or roasted vegetable dishes for a balanced and impressive meal that brings fresh garden vibes to the table.

Creative Ways to Present

For a party, serve the Green Goddess Salad Recipe family style in a large bowl, letting guests help themselves and build their own perfect plates. Or go the elegant route by plating individual portions, tossing each with dressing before layering on the toppings to showcase the range of textures and colors beautifully.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer them to an airtight container and refrigerate. The salad will keep well for 1 to 2 days, but for the best texture, store the dressing separately and toss just before serving to keep the greens crisp and fresh.

Freezing

This salad is best enjoyed fresh as freezing will damage the texture of the greens, avocado, and chips. The dressing itself can be frozen in a small container for up to one month if you want to prepare it in advance—just thaw and remix well before serving.

Reheating

This Green Goddess Salad Recipe is served cold, so reheating isn’t necessary. If you’re pairing it with warm dishes, simply serve the salad chilled or at room temperature for maximum enjoyment.

FAQs

Can I make this Green Goddess Salad Recipe vegan?

Absolutely! Swap the Greek yogurt and mayonnaise for plant-based alternatives, and omit the fish sauce or replace it with tamari or soy sauce for a vegan-friendly dressing that still delivers plenty of umami.

What if I don’t have fresh herbs?

Fresh herbs are critical for the signature bright flavor here, but if you’re in a pinch, you can use good-quality dried herbs at about one-third the amount, though the salad won’t have quite the same freshness and vibrancy.

Can I prepare the dressing ahead of time?

Yes! The dressing can be made up to two days in advance and stored in the fridge. This actually allows the flavors to meld more deeply. Just give it a quick stir before tossing with the salad.

What’s the best way to chop the herbs?

You don’t have to chop the herbs finely—in fact, just strip the leaves from stems and loosely pack them into your measuring cups to keep the dressing’s texture smooth and not too chunky.

Can I use regular potato chips instead of salt and vinegar chips?

You can, but salt and vinegar chips add a unique tang that perfectly balances the creamy dressing and fresh greens. If you swap, consider adding a splash of vinegar or lemon juice to your dressing to maintain that bright contrast.

Final Thoughts

Trust me, once you try this Green Goddess Salad Recipe, it will become a staple in your recipe box and a much-requested dish at gatherings. Its combination of fresh herbs, creamy dressing, crisp greens, and surprising crunchy chips is truly something special. Give it a whirl—your taste buds and your friends will thank you!

“`

Print