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Taste the crunch and flavor of the viral TikTok Green Goddess Salad recipe, featuring chopped Persian cucumbers and green cabbage tossed in a tangy, sweet, and creamy blended dressing.
If you’re a fan of different salad recipes, you have to try the famous La Scala chopped salad or the forever-popular chef salad.
I’m particularly excited to share my original recipe for the Green Goddess Salad today! It’s a favorite of mine because it’s a chopped salad that perfectly combines nutrition and flavor plus crunch and deliciousness!
This vibrant dish features a mix of crunchy greens, all combined with my creamy Green Goddess salad dressing—a blend of yogurt, orange juice, honey, chives, and herbs. The dressing adds a sweet and creamy touch you’ll want to drizzle over everything! Easy to make, just chop and blend—its bite-sized ingredients and smoothly blended dressing make preparation a breeze. Plus, it’s quick and convenient; ready in just 15 minutes, this TikTok recipe is perfect for those seeking speedy, healthy meals or a nutritious lunch on the go.
I encourage you to customize it using the salad ingredients you have on hand. Toss them in a large bowl and mix to your heart’s content. Consider adding an avocado for a creamy texture or a green bell pepper for more crunch. For an extra touch that mirrors the original viral recipe, sprinkle in some nutritional yeast and a handful of chopped nuts. Switch up the fresh herbs to vary the flavor profile. Whether you choose to enjoy it with wonton chips, scoop it up with a fork, serve it on mahi mahi tacos, or stuff it into sandwiches, make it your own.
What Is A Green Goddess Salad?
The Green Goddess Salad is a viral vegan recipe made with mostly salad greens, herbs, and all sorts of green ingredients. The result is a refreshing salad packed with vitamins, nutrients, antioxidants, and lots of crunch. Nowadays, there are different takes on this salad – even non-vegan ones — with the essential element being greenness.
Recipe Ingredients
Take a look at the ingredient list for my take on this easy green goddess salad recipe, designed to deliver the best flavor in every bite! Scroll down to the recipe card for precise measurements and complete directions.
- Green cabbage: In keeping with the “green” theme, don’t use purple cabbage.
- Fresh spinach: You can also use baby spinach, but don’t use frozen spinach.
- Persian cucumbers: Regular cucumbers work, too, if you remove most of the seeds.
- Green onions: Only use the green parts.
- Fresh orange juice: Fresh lemon juice is a good alternative, as is lime juice.
- Unsweetened plain yogurt: Greek yogurt or sour cream is also okay to use.
- Raw honey: Adds a hint of sweetness.
- Olive oil: Provides richness and helps blend the flavors. If you prefer, any neutral oil like avocado or canola oil will also work.
- Garlic: You could substitute garlic powder for a milder taste.
- Fresh chives, parsley, cilantro, mint, and basil: These herbs add a cool, refreshing zing and enhance the overall flavor of the goddess salad.
How to Make a Green Goddess Salad
Making the perfectly crunchy and refreshing green salad is so nice and easy: just chop, blend in a food processor, and toss with the dressing. That’s it!
- Make the dressing. Add the orange juice, yogurt, honey, and olive oil to the blender. Then add the garlic, chives, spinach, parsley, cilantro, mint, basil, and salt. Process everything until smooth and creamy. Pour it into a dressing bowl and set it aside.
- Make the salad. Mix the cabbage, spinach, cucumbers, and green onions in a large mixing bowl.
- Toss it. Add salad dressing to the portion you will consume and toss it until well combined. You can also serve the salad with the dressing on the side.
Recipe Tips And Variations
- Use a salad mix. Your favorite green salad mix can substitute the cabbage and spinach for this salad, saving you some precious prep time.
- Taste and adjust. The dressing is perfect even without salt, so I recommend you taste it before adding any.
- Liquid ingredients first. Add the liquid ingredients to the blender first so that the dressing can blend smoothly.
- Add protein. Topping the salad with grilled chicken or turkey adds protein and flavor.
- Make it zesty. Add 1 teaspoon of orange or lemon zest to the dressing for an extra citrusy kick.
- More add-ins: Pistachios, slivered almonds, diced green apples, chopped walnuts.
Serving Suggestions
This Goddess Salad is the perfect snack or meal all on its own. However, I love it more as a side dish when paired with other mains like my garlic butter baked salmon, stove top chicken breasts, oven grilled steak, and marry me chicken.
How to Store Leftovers
Once the salad is dressed, store it in an airtight container in the fridge for up to 1 day, so it doesn’t lose all of its crunch. If you store the salad and dressing separately, you can keep them in the fridge for up to 5 days.
More Healthy Salad Recipes
- Roasted Sweet Corn Mediterranean Salad
- Walnut Chicken Salad
- Garden Vegetable Potato Salad
- Shopska Salad {Macedonian Chopped Salad}
- Bacon, Crab and Avocado Salad
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Green Goddess Salad Recipe
Ingredients
For the dressing:
- 2 tablespoons fresh orange juice, lemon juice is a good alternative
- ½ cup unsweetened plain yogurt
- 2 tablespoons olive oil
- ½ tablespoon raw honey
- 1 clove garlic, peeled
- 2 tablespoons chopped chives
- ½ cup chopped fresh parsley
- ¼ cup roughly chopped baby spinach
- 3 tablespoons roughly chopped cilantro
- 3 tablespoons roughly chopped basil
- 2 tablespoons roughly chopped fresh mint
- salt and fresh ground black pepper, to taste
For the salad:
- 4 cups shredded green cabbage
- 2 cups fresh baby spinach, roughly chopped
- 2 Persian cucumbers, sliced into 1/4 inch rounds and quartered
- 2 green onions, thinly sliced, green parts only
Instructions
- Add the orange juice, yogurt, olive oil, and honey to a blender or food processor. Then add the garlic, chives, parsley, spinach, cilantro, basil, mint, salt, and pepper. Process everything over high speed until smooth and creamy. Pour it into a dressing bowl and set it aside.
- Mix the cabbage, spinach, cucumbers, and green onions in a large mixing bowl.
- Add salad dressing to the portion you will consume and toss it until well combined. You can also serve the salad with the dressing on the side.
Notes
- Cabbage: Use a small head of green cabbage. Do not use purple cabbage.
- Spinach: Only use fresh spinach leaves and not frozen spinach.
- Green onions: Keeping with the green theme, only use the green parts of the green onion.
- Cucumbers: Persian cucumbers are tender with a smooth exterior, thin skin, and fewer seeds. You can also use English cucumbers.
- Chives: If you don’t have fresh chives, use about 2 teaspoons of dried chives.
- Add-ins: Chopped chicken, hard-boiled eggs, or salmon are great ways to add protein. Chopped pistachios, almonds, and green apples are also delicious additions.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I love all the combination of flavors in this salad! Seriously amazing!!
Thank YOU! I hope you enjoy it! 🙂
Sounds absolutely fantastic! Need to make this soon!
Thank you so much! I hope you enjoy it! 🙂
I love this recipe. I cannot wait to make it myself!
Thank YOU! I hope you enjoy it! 🙂
I love how much flavor you packed into this salad while still keeping it so healthy. I can’t wait to make it!
Hi Katerina! Do you do all of your own food photography for this site? It’s beautiful!