Go Back
–+ servings
A bowl of fresh Green Goddess Salad Recipe made with lettuce, cucumber, avocado, and herbs, all tossed in a creamy green dressing

Green Goddess Salad Recipe

A fresh, vibrant, and creamy Green Goddess Salad Recipe made with crunchy greens, avocado-based dressing, and a secret hummus twist that even picky eaters love. Perfect for lunch or a light dinner, this viral salad blends the original 1920s charm with modern TikTok flair.
5 from 1 vote
Print Pin
Course: Dinner, Lunch, Salad
Cuisine: American, Californian, Healthy,
Keyword: Easy green goddess salad recipe, Green Goddess salad dressing recipe, Green Goddess salad recipe Baked by Melissa, Green Goddess salad recipe New York Times, Green goddess salad recipe with avocado, Original green goddess salad recipe
Prep Time: 15 minutes
Resting Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 285kcal
Cost: $10

Equipment

  • 1 High-speed blender or food processor (For blending the dressing)
  • 1 Large mixing bowl (For tossing salad)
  • 1 Sharp chef’s knife (For chopping veggies)
  • 1 Cutting board (Use a large one for easy prep)
  • - Measuring cups and spoons (Accuracy helps with balance of flavors)

Ingredients

For the Green Goddess Dressing:

  • 1 ripe avocado - Soft and creamy
  • ½ cup Greek yogurt - Substitute plain hummus for vegan version
  • ¼ cup fresh basil leaves - Packed loosely
  • ¼ cup fresh parsley - Adds freshness
  • 2 tablespoon fresh chives - Optional but adds depth
  • 2 tablespoon fresh dill - Or use extra parsley
  • 2 cloves garlic - Adjust to taste
  • 2 tablespoon lemon juice - Freshly squeezed
  • ¼ cup olive oil - Extra virgin preferred
  • ¼ cup water - Add more if needed for consistency
  • – salt and pepper - To taste
  • 1 tablespoon hummus - Optional secret ingredient for creaminess

For the Chopped Salad:

  • ½ cup pumpkin seeds - Toasted for crunch
  • 1 head romaine lettuce - Chopped
  • 2 cups green cabbage - Thinly sliced
  • 2 Persian cucumbers - Diced
  • 4 green onions - Sliced on angle
  • 1 cup sugar snap peas - Chopped
  • ½ cup fresh parsley - Roughly chopped

Instructions

  • Combine avocado, Greek yogurt, herbs, garlic, lemon juice, olive oil, and water in a blender until smooth.
    Chopped vegetables for green goddess salad on a wooden board — lettuce, cucumber, edamame, green onions, and shredded cabbage with a chef’s knife
  • Chop romaine, cabbage, cucumbers, green onions, snap peas, and parsley.
    A vibrant salad being drizzled with green goddess dressing, filled with lettuce, cabbage, cucumber, mango, and seeds in a glass bowl."
  • Add vegetables to a bowl, pour in half the dressing, and toss gently to coat.
  • Sprinkle pumpkin seeds on top and serve with extra dressing.
    A bowl of fresh green goddess salad made with lettuce, cucumber, avocado, and herbs, all tossed in a creamy green dressing

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 285kcal (14%) | Carbohydrates: 17g (6%) | Protein: 8g (16%) | Fat: 22g (34%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 14g | Cholesterol: 5mg (2%) | Sodium: 230mg (10%) | Potassium: 680mg (19%) | Fiber: 6g (25%) | Sugar: 6g (7%) | Vitamin A: 4200IU (84%) | Vitamin C: 45mg (55%) | Calcium: 110mg (11%) | Iron: 2mg (11%)
Tried this recipe?Pin it on @Pinterest