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 this green goddess salad that’s been a family favorite for quite a while now!

The Green Goddess Salad

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.

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.

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, the 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

1. Chop the cabbage finely (you can also shred it) and place it in a bowl.
2. Add the chopped cucumbers and green onions to the salad.
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.
4. Add the dressing to the salad and mix well using two large spoons. Make sure all the vegetables are coated with the dressing.
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:

• 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.

Serving Suggestions

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.

If serving it as a topping, try Green goddess salad on sandwiches such as turkey pesto panini or caprese sandwich.

Leftovers

This salad is best served fresh, however you can store the leftovers in an airtight container and refrigerate for up to 2 days.

Frequently asked questions

More Salad Recipes

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Greek Salad Dressing

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Persian Recipes

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Dips and Spreads

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