Green Goddess Salad

Who said you can’t make friends with salad? When done correctly, salads can be impressive and delicious. We have some favorites up our sleeve. These include a Japanese potato salad, ramen noodle salad, kani salad, and this viral Green goddess salad.

Why you’ll love this green goddess salad recipe

Healthy. Loaded with tons of green vegetables and a creamy dressing that is naturally low in sugar and full of healthy fats, this salad is a winner! Full of flavor. From the creamy, cheesy dressing to the crisp salad greens, you’ll love every bite. Easy to customize. Add some protein (we love grilled chicken or steak), cut back on the cheese, use other veggies- the possibilities are endless. Quick to make. In under 5 minutes, this salad will be on your plate!

Ingredients needed

This recipe is ridiculously simple, and besides a few greens and pantry staple basics, there isn’t too much else that goes into it. Here is what you’ll need: The bottled versions of the green goddess salad dressing became available in the 1960s and are now widely available in stores and salad bars. In fact, you can find this salad at many fast-food outlets, including Panera Bread and Wholefoods. For the salad:

Lettuce. Chopped romaine, iceberg, or butter lettuce. Cucumber. Chopped cucumbers of your choice for a crisp texture and refreshing flavor. Green onion. Finely chopped green onions to add onion flavor that is not overpowering.

Green goddess dressing

Basil. I use basil for my green goddess dressing for a bright, fresh flavor, and of course, green color. Cashews. A handful of cashews to adds a creamier texture and healthy fats. Shallots. I prefer using shallots for their delicate and sweet flavor as regular onions can be too sharp. Vinegar. I use rice vinegar for its mild flavor. White wine vinegar will work well too. Olive oil. To thin out the dressing. You can use any other oil of your choice. Garlic. Minced. Lemon. Lemon juice to brighten up the flavor of the dressing. Parmesan cheese. Shredded or grated, sprinkle on top of the salad before serving it.

How to make a green goddess salad

With less than two minutes hands on time, this entire dish comes together in no time. Step 1- Mix the salad ingredients Shred some romaine lettuce and chop the cucumbers. Finely chop stalks of green onions. Add these ingredients into a large bowl and mix well. Step 2- Prepare the dressing For my signature green goddess dressing, I add the basil, cashews, shallots, and garlic into the food processor and blend until fully combined. Then I add the liquid ingredients–lemon juice, vinegar, and olive oil, and blend until smooth. Step 3 -Assemble the salad It’s time to assemble the salad. Pour the dressing on top of the chopped ingredients and toss to coat thoroughly. Transfer the salad into a serving bowl. Sprinkle with parmesan cheese and serve with crackers.

Tips to make the best recipe

Go wild with the greens. The green goddess salad is totally customizable. You can use any greens you have at home, including parsley, chives, and tarragon. Use sour cream or mayonnaise for the dressing. For a creamier base, use sour cream or mayonnaise for the dressing. You can also use Greek yogurt to make the dressing. Add some protein. To make the green goddess salad more filling, add some protein to it. Serve it with chicken or shrimp or add peas to the salad to keep it plant-based. Don’t mix all at once. As the green goddess salad comprises light and crunchy ingredients, you don’t need to mix it with the dressing in advance. Toss the greens with the dressing right before serving the salad. Doing this helps keep the salad ingredients fresh and crispy. Make it dairy free. If you follow a vegan diet or can’t tolerate dairy, swap out the parmesan for nutritional yeast.

Storage instructions

It is best to store the dressing and the chopped salad ingredients separately. Salad dressing: Store the leftover dressing in an airtight container, or jar and refrigerate it. The dressing will last 3 to 4 days in the fridge. You can also freeze it for up to 6 months. Salad: The salad itself should be stored in an airtight container. It will keep fresh for around 2 days in the fridge. After that time, the shredded lettuce will wilt while the cucumber will release water and dry out.

Recommended tools to make this recipe

Salad spinner. To clean the veggies easily and quickly. Blender. To make the creamy Green goddess dressing. Food processor. No blender? A food processor works just as well.