This post may contain affiliate links.
We’re all about vibrant and flavorful salads! From classics like fattoush, Greek salad, niçoise, and Persian salad shirazi to more unique creations, there’s always something delicious to enjoy. This green goddess salad is one of those special recipes that stands out—it’s fresh, crunchy, and coated in a creamy, herby dressing that keeps you coming back for more. It has been a family favorite for years, and if you love trying new salads, my roasted cauliflower salad, Mediterranean chickpea salad, and smashed potato salad are a must-try!
The Green Goddess Salad
Known as TikTok green goddess salad, this vibrant and flavorful dish has taken social media by storm, thanks to its fresh ingredients and creamy, herb-packed dressing. 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.
Originally inspired by the classic Green Goddess dressing—a creamy, herbaceous dressing from the 1920s—this modern rendition transforms it into a hearty salad that’s both satisfying and adaptable. What sets this salad apart is its finely chopped ingredients, all coated in a luscious green dressing, making it perfect to scoop with chips, spread on toast, or enjoy on its own.
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.
Green Goddess Salad Ingredients
- Cabbage: I opted for green cabbage, but I’ve seen versions with savoy and Napa cabbage as well.
- Cucumbers: As for the cucumbers, my favorite ones to use are Persian cucumbers; however, English cucumbers would also work.
- Green onions: Use both the white and green parts for this recipe.
- Walnuts: You need walnuts for the dressing; they add a lot of flavor and a subtle crunch.
- Lemon juice: Freshly squeezed lemon juice works best in this recipe.
- Olive oil: Always opt for extra virgin olive oil for salad dressings.
- Parmesan cheese: It’s best to get a block of parmesan cheese and grate it yourself.
- Avocado: For a creamy salad, blend an avocado into the dressing.
How To Make Green Goddess Salad
Step 1
Chop the cabbage finely (you can also shred it) and place it in a bowl.
Step 2
Add the chopped cucumbers and green onions to the salad.
Step 3
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.
Step 4
Add the dressing to the salad and mix well using two large spoons. Make sure all the vegetables are coated with the dressing.
Step 5
Top with pomegranate and walnuts. Serve as is or with crackers.
Variations
I love this green goddess salad with the addition of parmesan, walnuts, and pomegranates. Here are a few other variations of this recipe:
Protein Boost: Add grilled chicken, sautéed shrimp, or chickpeas to make the salad more filling and turn it into a complete meal.
Vegan-Friendly: Replace the Parmesan cheese with nutritional yeast to keep the creamy, cheesy flavor without any animal products.
Nut Substitutions: If you’re not a fan of walnuts or have a nut allergy, consider using sunflower seeds, or pumpkin seeds, or leaving them out entirely.
Herb Infusion: Introduce fresh herbs like basil, cilantro, or parsley into the dressing for an extra layer of flavor.
Pro Tips
Chop finely for the best texture. The smaller the cabbage and cucumbers are chopped, the better they soak up the creamy, herby dressing. Use a sharp knife or a food processor for even, bite-sized pieces.
Blend until ultra creamy. For the smoothest dressing, blend on high speed until fully emulsified. If it’s too thick, add a little water or extra lemon juice to reach the perfect consistency.
Let it rest for maximum flavor. If time allows, let the salad sit for 10–15 minutes after tossing. This helps the flavors meld beautifully.
Serving Suggestions
Just like Turkish ezme, this Green Goddess Salad is incredibly versatile. Serve it as a dip with pita bread, pita chips, tortilla chips, or even crisp vegetable sticks like carrots, cucumbers, and bell peppers for a fresh and crunchy appetizer.
As a side dish, it pairs beautifully with grilled chicken, steak, spatchcock chicken, shrimp kabobs, or even blackened salmon for a well-balanced meal. It also complements Mediterranean dishes like kofta kebabs, shawarma, or falafel, adding a refreshing contrast to rich, spiced flavors.
For a creative twist, use it as a topping! Spread it over sandwiches like a turkey pesto panini, caprese sandwich, or grilled veggie wrap for an extra boost of flavor and texture. You can also use it as a filling for lettuce wraps or grain bowls with quinoa or farro for a hearty, nutritious meal.
Storage
While this Green Goddess Salad is best enjoyed fresh, you can store leftovers with a few simple tricks to maintain its flavor and texture:
Avoid Freezing: This salad doesn’t freeze well due to the fresh ingredients and creamy dressing.
Refrigeration: Store the salad in an airtight container in the fridge for up to 2 days. The cabbage holds up well, but the dressing may thicken slightly over time.
Keep Dressing Separate: For the freshest results, store the dressing and salad separately. Toss them together just before serving to maintain the crunch.
Refreshing Leftovers: If the salad seems a bit dry after storing, mix in a squeeze of fresh lemon juice or a drizzle of olive oil to bring back the vibrancy.
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.
You can substitute walnuts with cashews (like in the original viral version), almonds, pecans, or even sunflower seeds for a nut-free option.
Absolutely! Swap out the parmesan cheese for nutritional yeast to keep the dressing creamy and flavorful while making it vegan-friendly.
More Salad Recipes
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Green Goddess Salad Recipe
Ingredients
- 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 teaspoon black pepper
- ½ avocado
- ⅓ cup walnuts
- 1 tablespoon white vinegar
- ¼ cup grated parmesan cheese
- 1 teaspoon kosher salt
Instructions
- 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.
Video
Notes
- To make the dressing vegan, use 1/4 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The pomegranates really add that burst of freshness to this salad. We loved it at our bbq!
Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!
I’ve never made my own green goddess salad but I’m so glad I tried this recipe, because WOW! So flavorful and refreshing, and filling without being too heavy. Love the pomegranate for a little bit of sweetness, it really brings everything together!
This salad was seriously delicious! It was the perfect side for my dinner.
Flavors are totally on point. Love the tips about serving with pita or chicken.
This dressing is my new favorite. I can’t wait to eat this all week for lunch
This is one of the best summer salads! Can’t wait to make this for our next family gathering.
Made this for lunch, and WOW! It was so easy and so delicious! I will be having this a LOT! Thanks!
This salad is so refreshing and also so easy to throw together! Everyone’s obsessed and for good reason!