Green Goddess Salad is full of fresh flavors and texture—crisp, crunchy, and creamy, with a lightened up dressing to bring it all together.
You may have seen the viral TikTok green goddess salad all over social media; and it’s for a good reason!
Now, the original green goddess salad is one of those retro salad recipes that pairs a scant pile of lettuce with a heavy, mayo-based dressing. We’re not exactly bringing the light, healthy, or fresh factor, eh?
So I set out to make a green goddess salad worthy of a goddess.
1. Prep Your Veggies. Chop the peas or celery and broccoli and put them in a large bowl.
2. Combine. Add the rest of the vegetables to the bowl.
3. Dress. Spoon some of the dressing over the salad, then gently toss to combine.
4. Finish. Season to taste, add the remaining avocado, and serve with extra dressing. ENJOY!
For the Green Goddess Salad:
2 cups snow peas or sugar snap peas or 2 celery stalks1 small broccoli crown1 head bibb, butter, or romaine lettuce, cut into bite sized pieces (about 3 to 4 cups)2 cups baby arugula1 English cucumber quartered lengthwise, then cut into thin slices (about 2 heaping cups)2 green onions thinly sliced (about 1/3 cup)1 ripe avocado cubed, dividedKosher salt and freshly ground pepper to taste
For the Goddess Dressing:
1 cup plain Greek yogurt nonfat, low fat, or whole2 tablespoons freshly squeezed lemon juice2 tablespoons extra-virgin olive oil2 cups roughly chopped mixed fresh tender herbs: parsley, dill, basil, chives, cilantro, tarragon, or mint*1 garlic clove roughly chopped1 tablespoon Worcestershire sauce1 teaspoon kosher salt1/2 teaspoon ground black pepper1/4 teaspoon onion powder omit if using chives
For the Salad:
Thinly slice the snap peas (or celery). Chop the broccoli into fine florets (you will have about 1 1/2 cups). Place in a large serving bowl.
To the bowl, add the lettuce, arugula, cucumber, green onion, and half of the avocado. Top with several big spoonfuls of dressing. Very gently toss to combine (I find clean hands work best for this). Everything should have a light coating of fressing, and the avocado will break down a bit to make the salad even creamier. Taste and adjust seasoning as desired. Scatter the second half of the avocado over the top. Serve immediately with extra dressing on the side.
For the Dressing:
In a food processor, place the Greek yogurt, lemon juice, oil, mixed herbs, garlic, Worcestershire, salt, pepper, and onion powder.
Blend until smooth and only tiny specks of herbs remain. Taste and adjust salt and pepper as desired. Enjoy on salads, as a dip, over pasta, with meat or fish, and more!
*To keep stronger herbs from over-powering the dressing, use a max of 1 cup parsley, 1/4 cup chives, 1/4 cup mint, and/or 2 tablespoons tarragon. Parsley, dill, tarragon, and chives is my favorite combo.
TO STORE: Refrigerate leftover salad in an airtight container for up to a day.
TO FREEZE: While the green goddess dressing can be frozen, the salad won’t stand up to freezing and thawing, so enjoy it fresh!
Dressing is my Green Goddess Dressing
Serving: 1 (of 6) salad only, no dressingCalories: 112kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 657mgFiber: 6gSugar: 4gVitamin A: 1286IUVitamin C: 116mgCalcium: 87mgIron: 2mg
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