This delicious Green Goddess Salad is fresh, crunchy, and packed with bright, herby flavor. Crisp cabbage, cucumber, and scallions are tossed with a creamy green dressing made with avocado, fresh herbs, lemon juice, and Greek yogurt. It's a refreshing, no-cook recipe that's perfect for a quick lunch, a light dinner, or a colorful side dish. You'll love how every bite combines crunchy vegetables with a smooth, tangy dressing.
The secret to this salad is the combination of finely chopped vegetables and a thick, creamy dressing. Chopping the cabbage and cucumber into small pieces helps the dressing coat every bite, while avocado and Greek yogurt create a rich texture without needing mayonnaise. Fresh basil, parsley, and lemon juice keep everything tasting bright. Don't worry if the dressing looks thick at first; a little water helps it blend into a smooth, pourable consistency.
Recipe at a Glance
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: Approximately 8 cups of dressed salad
- Servings: 6
- Difficulty: Easy
What You Need Before You Start
- Large mixing bowl, at least 4-quart (3.8 L) capacity
- High-speed blender or food processor, at least 4-cup (950 ml) capacity
- Large cutting board, approximately 12 x 18 inches (30 x 46 cm)
- Sharp chef's knife, approximately 8 inches (20 cm)
- Measuring cups and measuring spoons
- Citrus juicer
- Silicone spatula or large mixing spoon
- Airtight refrigerator storage containers
Ingredients and Helpful Swaps
For the Salad
- ■ 4 cups (280 g) green cabbage, finely chopped
- ■ 1 medium English cucumber, approximately 10 oz (280 g), finely diced
- ■ 4 medium scallions, approximately 2 oz (55 g), thinly sliced
- ■ 1 cup (40 g) baby spinach, roughly chopped
For the Green Goddess Dressing
- ■ 1 medium ripe avocado, approximately 5 oz (140 g) flesh, peeled and pitted
- ■ ½ cup (120 g) plain Greek yogurt, unsweetened
- ■ ½ cup (20 g) fresh basil leaves, loosely packed
- ■ ½ cup (30 g) fresh flat-leaf parsley leaves, loosely packed
- ■ 2 tablespoons (30 ml) freshly squeezed lemon juice
- ■ 2 tablespoons (30 ml) extra-virgin olive oil
- ■ 1 small garlic clove, approximately 1 teaspoon (3 g), peeled and roughly chopped
- ■ 1 teaspoon (5 g) Dijon mustard
- ■ ½ teaspoon (3 g) fine sea salt
- ■ ¼ teaspoon (0.5 g) freshly ground black pepper
- ■ ¼ cup (60 ml) cold water
- Green Cabbage: Cabbage gives this salad its signature crunch and sturdy texture. Finely chopping it makes the salad easier to toss and eat. Substitution: Use an equal amount of finely chopped romaine lettuce for a lighter, more tender salad, but remember that romaine wilts faster after dressing.
- Avocado: Ripe avocado creates a naturally thick, creamy dressing and helps the fresh herbs blend smoothly. Choose one that yields slightly when gently pressed. Substitution: Replace the avocado with ½ cup (120 g) additional plain Greek yogurt. The dressing will be tangier, lighter in texture, and less rich.
- Greek Yogurt: Plain Greek yogurt adds creaminess and a gentle tang that balances the avocado and olive oil. Full-fat yogurt produces a richer dressing, but lower-fat varieties also work. Substitution: Use an equal amount of plain, unsweetened dairy-free Greek-style yogurt. The flavor and thickness may vary depending on the brand, so check the consistency before adding extra liquid.
How to Make Delicious Green Goddess Salad Recipe
- Remove any damaged outer leaves from the cabbage. Finely chop enough cabbage to measure 4 cups (280 g), cutting the pieces into approximately ¼-inch (6 mm) squares. Transfer the chopped cabbage to a large mixing bowl. This should take about 4 minutes, and the pieces should be small and evenly sized.
- Wash the English cucumber and trim both ends. Dice it into approximately ¼-inch (6 mm) pieces, leaving the thin skin on for extra color and crunch. Add the cucumber to the bowl with the cabbage. This should take about 3 minutes.
- Thinly slice the scallions and roughly chop the baby spinach. Add both to the large mixing bowl. Gently toss the vegetables for about 30 seconds until evenly distributed. The mixture should look colorful, with plenty of light and dark green pieces.
- Cut the avocado in half, remove the pit, and scoop the flesh into the blender. Add the Greek yogurt, basil leaves, parsley leaves, lemon juice, olive oil, chopped garlic, Dijon mustard, salt, black pepper, and cold water. This should take about 3 minutes. Make sure the avocado flesh is soft and free of any dark or damaged spots.
- Secure the blender lid and blend on medium-high speed for 45 to 60 seconds, stopping once to scrape down the sides with a spatula if needed. The dressing should become smooth, creamy, and bright green, with no large pieces of herbs or avocado remaining. If using a food processor, process for approximately 1 to 2 minutes until well combined.
- Pour the green goddess dressing over the chopped vegetables. Use a large spoon or spatula to fold everything together gently for 1 to 2 minutes. Continue mixing until the vegetables are evenly coated and there are no large pockets of dressing at the bottom of the bowl.
- Let the dressed salad stand at room temperature for about 1 minute, then gently toss it again for 20 to 30 seconds. The cabbage should still feel crisp, the cucumber should remain firm, and the dressing should cling to the vegetables without pooling excessively.
- Divide the salad evenly among six serving bowls or transfer it to one large serving bowl. Serve immediately while the vegetables are cold and crisp. The finished salad should have a creamy coating, fresh green color, and a crunchy texture.
Why You Will Love This Recipe
- Finely chopped vegetables hold the dressing beautifully. Small pieces of cabbage and cucumber create plenty of surface area for the creamy dressing to cling to, so you'll get plenty of flavor in every forkful.
- Avocado and Greek yogurt make the dressing creamy. Avocado provides a smooth, rich base, while Greek yogurt adds a pleasant tang. You won't need heavy cream or mayonnaise to get a satisfying texture.
- Fresh herbs and lemon juice balance the flavors. Basil and parsley give the salad its signature green color and fresh taste, while lemon juice adds acidity that keeps the creamy dressing from tasting too heavy.
Storage and Make-Ahead Tips
- Refrigerator: Store leftover Green Goddess Salad in an airtight container in the refrigerator at 40°F (4°C) or below for up to 2 days. The vegetables will gradually soften, and some moisture may collect at the bottom. Give the salad a gentle stir before serving. For better texture, store the undressed chopped vegetables and prepared dressing in separate airtight containers for up to 2 days.
- Freezer: Freezing the finished salad isn't recommended. Cucumber, cabbage, and spinach lose their crisp texture after thawing, while the avocado-based dressing may separate and become watery. For the freshest results, prepare only the amount you'll eat within the recommended refrigerator storage period.
- Make-Ahead and Reheating: You can chop the vegetables and prepare the dressing up to 24 hours before serving. Refrigerate them separately at 40°F (4°C) or below, then combine just before eating. If the dressing thickens in the refrigerator, stir it thoroughly before tossing. This is a cold salad, so no reheating is needed. Keep it refrigerated until serving and don't leave it at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Common Questions
What is Green Goddess Salad made of?
Green Goddess Salad typically combines crisp vegetables with a creamy, herb-filled dressing. This version uses cabbage, cucumber, scallions, spinach, avocado, Greek yogurt, basil, parsley, and lemon juice for a fresh, tangy flavor.
Can I make Green Goddess Salad without avocado?
Yes, you can replace the avocado with an additional 1/2 cup (120 g) of plain Greek yogurt. The dressing will taste tangier and have a lighter texture, but it will still coat the vegetables nicely.
How do I keep Green Goddess Salad from getting soggy?
Dry the washed vegetables thoroughly and store the dressing separately until serving time. Once combined, enjoy the salad promptly for the best crunch.
Can I make Green Goddess Salad vegan?
Yes, replace the Greek yogurt with an equal amount of plain, unsweetened dairy-free Greek-style yogurt and use vegan Dijon mustard. The finished dressing will still be creamy, although its flavor and thickness may change slightly.
Delicious Green Goddess Salad Recipe
This delicious Green Goddess Salad is fresh, crunchy, and packed with bright, herby flavor. Crisp cabbage, cucumber, and scallions are tossed with a creamy green dressing made with avocado, fresh herbs, lemon juice, and Greek yogurt. It's a refreshing, no-cook recipe that's perfect for a quick lunch
Ingredients
Method
Method
- Remove any damaged outer leaves from the cabbage: Finely chop enough cabbage to measure 4 cups (280 g), cutting the pieces into approximately ¼-inch (6 mm) squares. Transfer the chopped cabbage to a large mixing bowl. This should take about 4 minutes, and the pieces should be small and evenly sized.
- Wash the English cucumber and trim both ends: Dice it into approximately ¼-inch (6 mm) pieces, leaving the thin skin on for extra color and crunch. Add the cucumber to the bowl with the cabbage. This should take about 3 minutes.
- Thinly slice the scallions and roughly chop the baby spinach. Add both to the large mixing bowl. Gently toss the vegetables for about 30 seconds until evenly distributed. The mixture should look colorful, with plenty of light and dark green pieces.
- Cut the avocado in half, remove the pit, and scoop the flesh into the blender. Add the Greek yogurt, basil leaves, parsley leaves, lemon juice, olive oil, chopped garlic, Dijon mustard, salt, black pepper, and cold water. This should take about 3 minutes. Make sure the avocado flesh is soft and free of any dark or damaged spots.
- Secure the blender lid and blend on medium-high speed for 45 to 60 seconds, stopping once to scrape down the sides with a spatula if needed. The dressing should become smooth, creamy, and bright green, with no large pieces of herbs or avocado remaining. If using a food processor, process for approximately 1 to 2 minutes until well combined.
- Pour the green goddess dressing over the chopped vegetables. Use a large spoon or spatula to fold everything together gently for 1 to 2 minutes. Continue mixing until the vegetables are evenly coated and there are no large pockets of dressing at the bottom of the bowl.
- Let the dressed salad stand at room temperature for about 1 minute, then gently toss it again for 20 to 30 seconds. The cabbage should still feel crisp, the cucumber should remain firm, and the dressing should cling to the vegetables without pooling excessively.
- Divide the salad evenly among six serving bowls or transfer it to one large serving bowl. Serve immediately while the vegetables are cold and crisp. The finished salad should have a creamy coating, fresh green color, and a crunchy texture.
Notes
Refrigerator: Store leftover Green Goddess Salad in an airtight container in the refrigerator at 40°F (4°C) or below for up to 2 days. The vegetables will gradually soften, and some moisture may collect at the bottom. Give the salad a gentle stir before serving. For better texture, store the undressed chopped vegetables and prepared dressing in separate airtight containers for up to 2 days. Freezer: Freezing the finished salad isn't recommended. Cucumber, cabbage, and spinach lose their crisp texture after thawing, while the avocado-based dressing may separate and become watery. For the freshest results, prepare only the amount you'll eat within the recommended refrigerator storage period.
