Hi friends!
I finally tried the famous Green Goddess Salad, and wow it’s everything I love in one big bowl! It’s fresh, it’s green, it’s healthy, and it’s so yummy. This salad is packed with crunchy veggies and topped with a creamy, zesty dressing that you’ll want to put on everything. I even used some sweet chili crisps to scoop it up like dip SO fun and tasty!
Whether you’re eating healthy or just love green food (like me!), this one’s a keeper.
Method
Chop All the Veggies
To start, take all your fresh vegetables and give them a good rinse under cool water. Then, using a sharp knife and a chopping board, finely chop one green cabbage into small pieces. The smaller the pieces, the better they mix with the dressing. Next, dice the cucumber into tiny cubes, slice up your spring onions into thin rounds, and finely chop a handful of fresh chives. All these greens will bring color, crunch, and flavor to the salad. Place them into a large mixing bowl and set aside while you prepare the dressing.
Make the Dressing
Now it’s time to create that famous Green Goddess dressing! In a blender or food processor, add a handful of fresh basil leaves and two handfuls of baby spinach. These will give the dressing its rich green color and earthy taste. Then, toss in two garlic cloves (peeled), one shallot (peeled and roughly chopped), and squeeze in the juice of two fresh lemons. Pour in two tablespoons of extra virgin olive oil and two tablespoons of rice vinegar to add some brightness. Add in 1/4 cup of your favorite nuts cashews, almonds, or walnuts all work great for creaminess. Then sprinkle in a teaspoon of salt and 1/3 cup of grated parmesan cheese for a little tangy, cheesy flavor. Blend everything together until the mixture is very smooth and creamy. The color should be a vibrant green, and the texture should be thick but pourable. Take a quick taste and adjust if needed you can add more lemon for tang, more nuts for creaminess, or a pinch of sugar if it’s too sour.
Mix It All Together
Once your veggies are chopped and your dressing is blended, it’s time to bring everything together. Pour the green dressing over the chopped veggies in the large bowl. Use a large spoon or salad tongs to toss and mix until every piece of cabbage, cucumber, and onion is coated in the creamy dressing. Make sure to get down to the bottom of the bowl so no dry bits are left behind. This step is where all the flavors start to come together!
Serve and Enjoy
After everything is mixed and looking delicious, serve the salad in bowls or on a platter. For a fun and tasty twist, try scooping the salad with sweet chili crisps instead of using a fork. It adds an extra crunch and a pop of flavor that goes perfectly with the tangy dressing. Whether you’re eating it on its own, serving it as a side, or sharing it at a party, this salad is sure to be a hit!
Necessary Tools
- A sharp knife
- A chopping board
- A large mixing bowl
- A blender or food processor
- Measuring cups and spoons
- A spoon or salad tongs to mix
Green Goddess Salad Recipe (Creamy, Healthy & Crunchy Viral Salad)
Cuisine: AmericanDifficulty: Easy4
servings15
minutes00
minutes15
minutesIngredients
For the Salad:
1 green cabbage (chopped small)
1 cucumber (diced)
1 bunch of spring onions (sliced)
A handful of chives (chopped)
For the Dressing:
1 handful of fresh basil leaves
2 handfuls of spinach
2 garlic cloves
1 shallot
Juice of 2 lemons
2 tbsp extra virgin olive oil
1/4 cup of nuts (like cashews, walnuts, or almonds)
1 tsp salt
1/3 cup grated parmesan cheese
2 tbsp rice vinegar
Optional for Serving:
Sweet chili crisps (I used MyProtein crisps and they were amazing!)
Directions
- Chop All the Veggies Start by finely chopping your green cabbage, cucumber, spring onions, and chives. You want everything bite-sized so it’s easy to scoop or eat with a fork.
- Make the Dressing In a blender or food processor, add all the dressing ingredients: basil, spinach, garlic, shallot, lemon juice, olive oil, nuts, salt, parmesan cheese, and rice vinegar. Blend it until smooth and creamy. It should be bright green and smell amazing!
- Mix It All Together Pour the dressing over your chopped salad. Mix it really well so every bit gets coated in that creamy green goodness.
- Serve and Enjoy Scoop the salad into bowls, or better yet use some sweet chili crisps and scoop it like a dip. It’s crunchy, fresh, and super satisfying!
Notes
- Make sure to blend the dressing until it’s really smooth you don’t want chunky bits.
- Chop your veggies small! This makes every bite taste even better and helps the dressing spread nicely.
- Taste the dressing before pouring it if it’s too tangy, add a pinch of sugar or a few more nuts to balance the flavor.
Serving Suggestions
- Serve it as a side with grilled chicken or fish.
- Turn it into a wrap filling using a tortilla or lettuce leaves.
- Eat it straight with a spoon or scoop it with crisps for a fun snack.
- Add cooked quinoa or chickpeas to make it more filling.
Fun Fact
Did you know the Green Goddess Dressing was invented in the 1920s? It was named after a play called The Green Goddess. Now it’s making a big comeback thanks to TikTok and food blogs!
Conclusion
This Green Goddess Salad is one of my new favorite ways to eat more greens without it feeling boring. It’s crunchy, creamy, and full of flavor! Plus, it’s super easy to make and totally customizable. Whether you’re eating it with a fork or scooping it with crisps, you’re in for a fresh and feel-good treat.
