This viral TikTok green goddess salad is delicious! Ready in 15 minutes, this salad can be served as a side, dip, or sandwich topping.
You know we love our flavorful salad recipes. Some of our classic salads are fattoush, Greek salad, nicoise and Persian salad shirazi. If you're looking for not-so-classic ones, check out my favorite roasted cauliflower salad or healthy chicken salad.
Table Of Contents:
The green goddess salad
The green goddess salad was all over my FYP in the last few weeks. The trend was started by Baked by Melissa (check it out, the ASMR is amazing). The original recipe calls for cashews, shallots and basil, among other special ingredients. I opted for walnuts and used parmesan in place of nutritional yeast.
What I love about this salad is that it can also be served as a dip with some chips or crackers. The addition of walnuts and pomegranate adds to the deliciousness. Give it a try and you'll be making it over and over. Trust me, it's worth the hype.
Ingredients and substitutions
The cabbage salad - You only need 3 ingredients for the salad which are cabbage, cucumber and green onions. I opted for green cabbage but I've seen versions with savoy and Napa cabbage as well. As for the cucumbers, my favorite ones to use are Persian cucumbers; however, English cucumbers would also work.
The green goddess salad dressing: This is where all the flavor is. I use walnuts, lemon juice, olive oil, parmesan cheese, avocado and garlic. The avocado makes the dressing extra creamy and the garlic just takes it to a whole new level.
And we top it all with some pomegranate arils and chopped walnuts for extra crunch and flavor!
How to make green goddess salad
- Chop the cabbage finely (you can also shred it) and place it in a bowl.
- Add the chopped cucumbers and green onions to the salad.
- Place the avocado, spinach, garlic cloves, salt, pepper, parmesan cheese, walnuts, vinegar, olive oil and lemon juice in a blender and mix on high until creamy. If the dressing is too thick, add more lemon juice or a few tablespoons of water.
- Add the dressing to the salad and mix well using two large spoons. Make sure all the vegetables are coated with the dressing.
- Top with pomegranate and walnuts. Serve as is or with crackers.
I love this green goddess salad with the addition of parmesan, walnuts and pomegranates. Here are a few other variations of this recipe:
- Add grilled chicken or sautéed shrimp to make it into a full meal.
- If making this salad vegan, use nutritional yeast instead of Parmesan like Baked by Melissa.
- If Persian cucumbers are not available, use English cucumbers.
- Baked by Melissa also adds cashews, shallot and basil to the dressing.
- Instead of walnuts, you can use pecans or almonds. You can also leave out the nuts entirely.
Just like Turkish ezme, you can serve this salad as a dip with some pita bread, pita chips or tortilla chips. You can also serve it as a side with dishes such as grilled chicken, grilled steak, spatchcock chicken or shrimp kabobs.
Frequently asked questions
You can chop all the vegetables ahead of time and refrigerate for up to 2 days. It's best to make the dressing right before serving since it contains avocados and might change color after a while.
Add 2 - 3 tablespoons of water to the dressing and blend again.
Use nutritional yeast instead or simply leave it out.
This salad is best served fresh, however you can store the leftovers in an airtight container and refrigerate for up to 2 days.
More salad recipes
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Green Goddess Salad Recipe
- 1 lb green cabbage shredded
- 6 Persian cucumbers diced
- 6 green onions chopped
Green Goddess Salad dressing
- 1 lemon juice of
- ¼ cup olive oil
- 3 cloves garlic
- 1 ½ cups baby spinach
- ½ tsp black pepper
- ½ avocado
- ⅓ cup walnuts
- 1 tbsp white vinegar
- ¼ cup grated parmesan cheese
- 1 teaspoon kosher salt
- Place the shredded cabbage, cucumber and green onion in a large bowl and mix to combine.
- Blend the lemon juice, olive oil, garlic, baby spinach, black pepper, avocado, walnuts, white vinegar, salt and parmesan cheese in a blender or a food processor.
- Drizzle the dressing over the salad and mix well using two large salad spoons.
- Serve as is or with cracker, pita chips or tortilla chips.
- To make the dressing vegan, use ¼ cup nutritional yeast.
- You can use rice vinegar or apple cider vinegar instead of white vinegar.
- Use almonds, cashews, or pecans instead of walnuts if desired.
- Serve with pita bread, pita chips or tortilla chips. Use as a side dish for grilled chicken or steak or use as a topping for sandwiches.
- You can chop all the vegetables ahead of time and refrigerate for up to 2 days. It's best to make the dressing right before serving since it contains avocados and might change color after a while.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.