Green Goddess Salad Recipe
Make Green Goddess Salad Recipe: toss a creamy herb dressing with crisp cabbage, romaine, cucumber and avocado for a luminous salad.
Ingredients
- 1/2 cup plain Greek yogurt, 2% or whole milk, at room temperature (120 g)
- 1/2 cup mayonnaise, preferably full-fat, at room temperature (115 g)
- 1/4 cup extra-virgin olive oil (60 ml)
- 1/4 cup freshly squeezed lemon juice (from about 1 large lemon) (60 ml)
- 2 tablespoons unseasoned rice vinegar (30 ml)
- 1 small shallot, peeled and roughly chopped (about 2 tablespoons / 20 g)
- 2 cloves garlic, peeled and roughly chopped (about 2 teaspoons / 8 g)
- 1 cup fresh basil leaves, lightly packed (about 20 g)
- 1 cup fresh flat-leaf parsley leaves and tender stems, lightly packed (about 20 g)
- 1/2 cup fresh chives, cut into 1-inch pieces, lightly packed (about 10 g)
- 1/2 cup fresh spinach leaves, lightly packed (about 15 g)
- 3 anchovy fillets packed in oil, drained (or 1 tablespoon capers, drained, for a vegetarian option) (about 15 g)
- 1/4 cup finely grated Parmesan cheese (20 g)
- 2 tablespoons nutritional yeast (optional, for extra savory flavor) (12 g)
- 1 teaspoon Dijon mustard (5 ml)
- 1 teaspoon fine sea salt, plus more to taste (6 g)
- 1/2 teaspoon freshly ground black pepper (1 g)
- 1/4–1/2 teaspoon crushed red pepper flakes (optional, for a mild heat) (0.5–1 g)
- 2–4 tablespoons cold water, as needed to adjust dressing consistency (30–60 ml)
- 4 cups finely chopped green cabbage (about 1/2 small head), core removed (280 g)
- 3 cups finely chopped romaine lettuce, well dried (about 1 medium heart) (150 g)
- 1 1/2 cups small-dice English cucumber, unpeeled, seeds removed if large (200 g)
- 1 cup finely chopped sugar snap peas or green beans, lightly blanched and cooled (optional for extra crunch) (120 g)
- 1 cup thinly sliced green onions, white and green parts (about 1 large bunch) (80 g)
- 1/2 cup finely chopped fresh herbs (any mix of basil, parsley, chives, dill, or tarragon) for the salad base (about 10 g)
- 1 medium ripe avocado, diced 1/2-inch cubes (about 1 cup / 150 g)
- 1/4 teaspoon fine sea salt, for seasoning the salad greens (1.5 g)
- 2 tablespoons toasted pumpkin seeds or sliced almonds, for garnish (optional) (18 g)
- 2 tablespoons finely grated Parmesan cheese, for garnish (optional) (10 g)
- Lemon wedges, for serving (optional)
Instructions
Step 1: Make the Green Goddess dressing
Set your blender or food processor on the counter and add the creamy base: Greek yogurt, mayonnaise, olive oil, lemon juice and rice vinegar. Toss in the aromatics and herbs — chopped shallot, garlic, basil, parsley, chives and spinach — along with the anchovy fillets (or capers). Add Parmesan, nutritional yeast (if using), Dijon, salt, black pepper and crushed red pepper. Blend on medium until the herbs are mostly broken down, then blitz on high until the dressing becomes a very smooth, glossy, vivid green emulsion that clings to a spoon but still pours. Scrape the sides as needed and taste for balance; adjust a little salt or lemon if it needs brightness.
Step 2: Adjust texture and chill the dressing
If the dressing is too thick, add cold water a tablespoon at a time and pulse briefly until it is pourable but still substantial. Transfer the finished dressing into a clear glass jar or small bowl, cover, and place in the fridge to let flavors meld and the texture firm slightly; small beads of condensation or a chill sheen on the glass signal the proper temperature. Stir again before using so the herbs settle evenly.
Step 3: Chop and assemble the dry salad base
On the same countertop, prepare the greens with a sharp knife: very finely shred green cabbage (core removed) and chop romaine into small pieces so the textures marry — the cabbage for sturdy crunch, the romaine for tender body. Dice English cucumber into even small cubes, thinly slice green onions into rings, and finely chop an extra handful of mixed herbs for brightness. If using sugar snap peas or green beans, blanch briefly, shock in ice water, drain and chop. Measure everything into a single large matte sage-green mixing bowl so the colors — pale cabbage, deep romaine, jade cucumbers, bright peas and vivid herb flecks — sit layered and ready to toss.
Step 4: Add avocado and start dressing the salad
Just before dressing, dice a ripe avocado into clean 1/2-inch cubes and nestle them on top of the greens to avoid crushing. Retrieve the chilled dressing, give it a stir, and pour about a cup over the salad. Using clean tongs or salad servers, fold gently from the bottom so the dense cabbage is reached and every piece gets a glossy, clingy coating; the dressing should make the leaves shimmer without pooling. Add more dressing 2 tablespoons at a time only as needed. Taste and tweak with extra salt, pepper or a squeeze of lemon.
Step 5: Rest briefly and finish with crunch and cheese
Let the dressed salad rest for 5–10 minutes at cool room temperature so the cabbage softens slightly while maintaining crunch. Scatter toasted pumpkin seeds or sliced almonds and a fine snow of freshly grated Parmesan over the top for texture contrast; toss very lightly or leave the garnish artfully perched. Keep any leftover dressing chilled separately.
Step 6: Serve the finished Green Goddess salad
Spoon the salad into the same matte sage-green serving bowl (or present it in that mixing bowl) so the visual continuity from prep to plate is preserved. The final dish should read as a layered tableau of textures: glossy, herb-saturated leaves, creamy matte avocado cubes, crisp pale cabbage shreds, bright green vegetable pearls, and the delicate white flecks of Parmesan — a cool, luminous salad served chilled with lemon wedges on the side.
Notes
- Make the dressing ahead and store it chilled in a sealed jar for up to 4 days.
- Keep the dressing separate from the greens until serving to avoid sogginess.
- Thin the chilled dressing with cold water, one tablespoon at a time, for desired pourability.
- Use ripe but firm avocado to prevent mushy texture when tossing.