Green Goddess Salad

This Green Goddess Salad mixes chopped iceberg lettuce, baby spinach, and arugula with cucumber and green onions in an insanely delicious green goddess dressing. Easy to modify, it’s the perfect salad main or side dish.

Why You’ll Love Green Goddess Salad

It’s super fresh: The blend of fresh herbs in the dressing gives the salad a vibrant, refreshing taste. Meanwhile, the combination of ingredients like cucumber and green onions also adds a refreshing element to the salad.

Healthy and nutrient-dense: The salad is packed with a variety of leafy greens, vegetables, and fresh herbs that offer many nutritional benefits, vitamins, and minerals.

Versatile: There are so many ways to make this salad exactly how you like it. Try adding different greens like shredded cabbage or kale, swap the mayo in the dressing for Greek yogurt, and add avocado for extra creaminess. You can also add your favorite protein, like chicken, shrimp, or steak.

Super easy to make: Whether you make everything at the same time or you make the green goddess dressing ahead of time, the process is simple. The dressing can be made in a blender or food processor, and then it’s just a matter of chopping the salad ingredients and tossing everything together.

How to Make Green Goddess Salad

• Prepare the green goddess salad dressing: Process all of the ingredients for the dressing in a food processor or blender. Process until smooth and season to taste.
• Combine the salad ingredients: Toss the lettuce, spinach, arugula, cucumber, and green onions in a large bowl.
• Drizzle with dressing: Start with about half of the dressing and add more if desired.

Optional Additions to Green Goddess Salad

• Greens: Add other leafy, crunchy greens like romaine lettuce, kale, shredded green cabbage, or Swiss chard.
• Other vegetables: Add more veggies like bell peppers, cherry tomatoes, radishes, carrots, or snap peas for extra crunch and color. Roasted vegetables like beets, sweet potatoes, and butternut squash are also super yummy.
• Fruits: Personal favorites include chopped apples, grapes, and dried cranberries. All three hold up well without getting mushy.
• Protein: The best protein additions would be grilled chicken breast, shrimp, or chickpeas, although salmon and tofu would also work.
• Cheese: I really feel like this salad needs cheese. My top picks include feta cheese, goat cheese, parmesan cheese, or mozzarella pearls.
• Nuts and Seeds: I love the idea of slivered almonds or cashews in this salad. Sunflower seeds would also taste great.
• Avocado

Storage and Leftovers

Leftovers: Leftover Green Goddess salad can be stored in an airtight container in the fridge for up to 2 days without the dressing. However, iceberg lettuce turns brown pretty quickly – for a heartier, longer-lasting, crunchier green, try swapping the iceberg for shredded cabbage.

Leftover Green Goddess dressing will last for up to one week when stored in an air-tight container in the refrigerator. Freezing leftover salad or dressing is not recommended.

More Delicious Salad Recipes,

• Cobb Salad Recipe
• Freekeh Salad
• Quinoa Beet Salad
• Pea Salad Recipe
• Shaved Brussels Sprout Salad

If you try making this Green Goddess Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.