This Green Goddess Salad recipe is the perfect light, refreshing, low-calorie meal for a hot summer day! This vegetarian dish is more protein than a typical salad and can be eaten as a salad or a green goddess dip with chips!
Let me officially introduce myself. I am Nena, Hilda’s daughter. From now on, I’ll team up with my mom and share some of my favorite recipes with you!
A little about me: I am a wedding photographer, a private photo editor, an occasional world traveler, and a big-name foodie. I look forward to introducing all of my favorite dishes and snacks. First is my favorite recipe for the Green Goddess Salad!
You may have tried Trader Joe’s Green Goddess Salad Dressing or seen them baked in Melissa’s viral green goddess dip in Tiktok, but my unique twist draws inspiration from the Mexican flavors of Southern California that I spent my whole life! The secret is the avocado green goddess dressing. This is compared to guacamole and salsa verde!
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😍 Why do you like this recipe?
This Green Goddess Salad recipe is quick and easy to prepare and requires no cooking at all. With quick preparation times, this makes this a great recipe for last-minute dinner ideas. This recipe isn’t too spicy, but a bit enthusiastic, but you can adjust the spice level to your liking. This recipe is not only totally innocent, but also delicious! Are you confident in your chopping skills? Let the food processor do all the chopping for you!
Fund Materials and Alternatives
Cabbage: Green cabbage is ideal, but Napa cabbage also works. Spinach: You can use regular spinach, baby spinach, spring mix, or other leafy greens. Avocado: Use 1-2 ripe avocados, depending on how creamy the avocado green goddess dressing is. Chives: Green onions can be used as an alternative. Fresh Herbs: Fresh coriander is the way to get the most flavor, but if you don’t like coriander, try adding your favorite herbs instead, such as fresh basil, dill, parsley. Shallots: This can be replaced with onions if desired. Lime: Lemon juice also works fine. Serrano: I like to add Serranos for additional heat, but you can omit or substitute the selected peppers. Nuts: In addition to cashew nuts, walnuts can be used. Nutritional Yeast: Nutritional Yeast (Paid Link) adds extra protein and fiber, but can be omitted if not found. Olive Oil: Can replace avocado oil. Greek Yogurt: Greek yogurt is the healthiest option, but sour cream can be used as an alternative. Another option is to omit dairy products to make this a vegan recipe. Mirin: I always have Mirin on hand, but I do any kind of rice vinegar. Pickled Jalapeno Juice: This is an option, but I like the acidity it adds. If you want acidity without spices, you can also use vinegar.
How to make green green goddess salad
Step 1: Blend olive oil, mirin, nutrient yeast, cashew nuts, chives, shallots, jalapeño and theranos in a food processor. Add lime juice, Greek yogurt, avocado, pickled jalapeno juice and cilantro. Blend the ingredients until smooth.
Step 2: Next, add the spinach and ranch mix and blend to break down. Taste to see if the seasoning needs to be adjusted.
Step 3: Add sliced cucumbers and 2 cups of chopped cabbage and slowly pulsate until the vegetables are chopped. You can stop here and choose to eat the mix as a green goddess dip or move on to the next step.
Step 4: Slice/chop remaining cucumbers and cabbage. Throw it with the Green Goddess dressing and have fun!
Pro Tip: You can also eat half of the mix as a dip and eat it, and use the rest for salad dressing!
Variations of recipes
This recipe is very versatile and can be eaten as a salad, dip or slow! The possibilities are endless! My favorite way of eating is definitely as a tip-equipped dip, especially in the summer. The perfect poolside snack!
You may also be interested in this delicious green goddess smoothie from Courtney at Apaigeofpositivity.com. This smoothie is packed with protein, fresh fruits and nutrients!
🤷🏻♀️Recipe FAQ
There are many ways to prepare dishes that complement the Green Goddess salad, but it is best to pair them with Mexican dishes such as crunchy tilapia fish burritos, or use them as a base for a chicken bowl or wrap.
Blue Corn Tortilla Chips is the best pairing with the Green Goddess Salad, but we recommend trying it out with pita chips too!
Pro tips
If you are using a food processor to chop up salad-based vegetables, do that before making the avocado green goddess dressing. When stored in the fridge, this green goddess salad mix should be stored in the fridge for up to a week. Try crumbling the blue corn tortilla chips over the salad and adding crunch. Ranch mixes usually don’t add salt as they provide ample seasonings, but if you like the salty taste, get it!
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📖Recipe
Green Goddess Salad Recipe
This versatile green goddess dip is healthy and tasty and can be enjoyed as a dip!
method
Blend olive oil, mirin, nutrient yeast, cashew nuts, chives, shallots, jalapenos and theranos in a food processor. Add lime juice, Greek yogurt, avocado, pickled jalapeno juice and cilantro. Blend the ingredients until smooth.
Next, add the spinach and ranch mix and blend to break down. Taste to see if the seasoning needs to be adjusted.
Add the sliced cucumbers and 2 cups of chopped cabbage and slowly pulsate until the vegetables are chopped. You can stop here and choose to eat the mix as a dip or move on to the next step.
Slice/chop remaining cucumbers and cabbage. Throw it with the Green Goddess dressing and have fun!
nutrition
Note
If you are using a food processor to chop up salad-based vegetables, do that before making the avocado green goddess dressing. When stored in the fridge, this green goddess salad mix should be stored in the fridge for up to a week. Try crumbling the blue corn tortilla chips over the salad and adding crunch. Ranch mixes provide ample seasonings, so I usually don’t add salt, but if you want it, I’ll go for it! You can eat half of the mix as a dip and use the rest for salad dressing.
