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Green Goddess Salad

Green Goddess Salad
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5 from 1 review

Whip up this fresh Green Goddess salad recipe when you need a side dish to impress! It’s bright and herby, loaded with green veggies.

Ingredients

Scale

For the salad

  • 1/2 green cabbage (4 cups chopped)
  • 1 romaine heart (3 cups chopped)
  • 1 English cucumber, thin sliced, then quartered
  • 3 green onions (scallions), thinly sliced
  • 1 large handful chopped chives, oregano, dill, tarragon or other herbs, chopped (optional but recommended)
  • Parmesan shavings (optional)

For the dressing

  • 1 very small garlic clove, minced
  • 2 green onions, thinly sliced
  • 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise
  • ¾ cup fresh parsley leaves and tender stems, loosely packed
  • ¼ cup basil leaves or other herbs, loosely packed
  • 1 tablespoon lemon juice
  • ½ tablespoon anchovy paste (or omit and use another ¼ teaspoon kosher salt)
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Prepare the vegetables as noted above and place them in a large bowl. Toss with 1/2 teaspoon salt and fresh ground black pepper.
  2. Make the dressing: Place all ingredients in a food processor, smaller blender or the cup of an immersion blender (also works in a standard blender). Blend to combine. Taste and add another pinch of salt if necessary.
  3. Add the dressing and toss with the salad, adding Parmesan shavings to garnish if using. Taste add additional salt if desired. Eat immediately. If making in advance, leave the dressing separate from the vegetables until serving.