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A bowl filled with a creamy green chopped salad, surrounded by pita chips and a partial view of a lemon and avocado on a white surface.
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5 from 3 votes

Green Goddess Salad Recipe

Healthy green goddess salad with creamy homemade dressing. Fresh, crunchy, easy, and perfect for lunch or a light meal.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: fresh, healthy, vegan
Servings: 4
Calories: 271kcal

Equipment

Ingredients

For the salad:

  • 3 Cucumbers Medium, finely diced (about 4 cups)
  • ½ head Cabbage Medium, finely chopped (about 5 cups)
  • 3 Green onions thinly sliced

For the dressing:

  • 1 cup Fresh spinach
  • ⅓ cup Fresh parsley
  • ¼ cup Fresh basil
  • ½ Avocado
  • ¼ cup Olive oil
  • ¼ cup Lemon juice fresh
  • 1 Garlic clove optional
  • ¼ cup Cashews raw or roasted
  • Salt to taste
  • Black pepper to taste

For servinf (optional)

  • Tortilla chips
US Customary - Metric

Instructions

  • Prepare the Salad: Finely dice the cucumbers and finely chop the cabbage. The smaller you chop, the better the texture and the more scoopable the salad will be.
  • Place everything in a large mixing bowl and add the sliced green onions.
  • Make the Dressing: In a blender or food processor, combine spinach, parsley, basil, avocado, olive oil, lemon juice, garlic (if using), cashews, salt, and pepper.
  • Blend until completely smooth and creamy. Scrape down the sides as needed. Taste and adjust salt, lemon, or pepper.
  • Combine: Pour the dressing over the chopped vegetables. Toss thoroughly until everything is evenly coated.
  • Let the salad sit for 10–15 minutes to allow the flavors to develop.
  • Serve: Serve immediately with tortilla chips for scooping.

Video

Notes

  • Greens: Feel free to use any greens you like. You can substitute or combine spinach, arugula, cilantro, kale (stems removed), or even a little mint. The total amount of greens should be about 1½–2 cups (45–60g).
  • Nuts: Cashews are optional but highly recommended for creaminess and body. You can swap them for pistachios (for extra green color), almonds, walnuts, or even sunflower seeds.
  • Yogurt: For an extra creamy dressing, add 2–3 tablespoons (30–45g) Greek yogurt. This makes the dressing thicker and slightly tangy.
  • Protein Boost: Add chickpeas, grilled chicken or even feta cheese.
  • Dressing texture: If the dressing is too thick for your liking, adjust the consistency by adding a little more lemon juice, olive oil, or even 1–2 tablespoons of water. Add gradually and blend again until you reach your desired texture. Adjust based on your taste preference.
  • Make a head: You can prepare the dressing up to 2 days in advance and store it in an airtight container in the refrigerator. For the freshest texture, chop the vegetables shortly before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly over time but will still taste great.

Nutrition

Calories: 271kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 38mg | Potassium: 792mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1604IU | Vitamin C: 68mg | Calcium: 109mg | Iron: 2mg