Green Goddess Salad is one of those dishes that looks like a bowl of summer and tastes like a little herb garden tossed with a creamy, tangy hug. When I made this recipe in my own kitchen last week, the first thing that hit me was the smell — bright cilantro and parsley, with a faint whiff of lemon and anchovy (if you use it) that pulled everything together. The salad is a riot of textures: crunchy shredded cabbage, silky avocado, crisp cucumber, and the little toothsome pepitas that give the bowl a satisfying bite. It’s also incredibly adaptable, which is why it’s become a staple at my table for quick weeknight dinners and potluck contributions.
I first started tossing this together for the way it brightened an otherwise boring lunch — I’d been trying to eat more greens without spending forever cooking, and this was the solution. What surprised me was how the dressing changes the moment it hits the vegetables: it starts glossy and loose, then softens the cabbage and makes the avocado sing. A couple of times I was worried it looked watery, but after tossing and resting for five minutes, it clings to every shred and tastes balanced. Below I’ll walk you through everything — from the ingredients to make-ahead tips, plus the small mistakes I made the first few times and how you can avoid them.
Ingredients Overview
- Green cabbage – the crunchy backbone of the salad; finely shredded it so each bite gets a little dressing.
- English cucumber – adds cool, watery crunch; remove seeds if you want less moisture.
- Green onions – provide a gentle oniony lift without overpowering the herbs.
- Avocado – brings creaminess and healthy fats; add at the end so it stays green and pretty.
- Feta cheese – optional, for a salty tang; swap for a plant-based feta to keep it vegan.
- Pepitas (pumpkin seeds) – nutty, toasted crunch; great for texture and makes the salad more satisfying.
- Chips or crackers – optional for serving; I like tortilla chips for scooping or pita crisps for an elegant crunch.
- Green Goddess Dressing – the star: herb-forward, creamy, tangy; you can make it dairy-free or swap herbs to suit your pantry.
Note: I prefer organic or market-fresh greens when possible — the herbs taste brighter, and the cabbage keeps longer. This salad is naturally gluten-free and can be vegan if you omit or substitute the feta.
Step-by-Step Instructions
Prep time: 20 minutes | Cook time: 0 minutes | Total time: 20 minutes | Yield: about 6 servings
- Prep your vegetables: finely chop the green cabbage so the dressings can cling to every piece. When I shred the cabbage with a knife, I aim for pieces about the width of a fork tine — that size mixes well and is easy to eat. If you use a mandoline or food processor, use the coarse shred setting to avoid turning it into slaw.
- Dice the cucumber into small, bite-size pieces. If yours is seedy, cut it lengthwise and scoop the seeds out before dicing; that prevents the salad from becoming too watery. I usually leave some peel on for color and texture.
- Slice green onions thinly on the bias so they look pretty and distribute the mild onion flavor evenly. If you want less sharpness, rinse the sliced green onions briefly in cold water and drain — it softens the bite.
- Dice the avocado last, just before tossing, so it keeps its bright green color. If you must prep it earlier, squeeze a little lemon over the cubes to slow browning.
- Toast the pepitas briefly in a dry skillet until they pop and smell nutty — 2 to 3 minutes over medium heat. Watch them closely: they go from fragrant to burnt in seconds.
- Make the Green Goddess Dressing. I like a blender or immersion blender for a silky texture. Start with your herbs, a tang component (lemon or vinegar), a creamy component (yogurt, mayo, or a vegan mayo), a little garlic, and salt. If it tastes flat, add a pinch more salt — acid and salt wake up herb-based dressings more than sugar does. Thin with water or olive oil to reach a pourable but clingy consistency.
- In a large bowl, combine the cabbage, cucumber, green onions, and pepitas. Pour the dressing over and toss until everything is evenly coated. Add the avocado and crumbled feta last and fold gently so the avocado doesn’t smash.
- Serve right away with chips or crackers for scooping, or let it sit for 5–10 minutes to soften the cabbage slightly; the flavor deepens as the dressing melds with the vegetables. This salad can be spooned into bowls, plated individually, or packed into mason jars for a portable lunch.
Substitutions and quick fixes: if the dressing is too thick, whisk in a teaspoon of water or lemon juice. If it’s overly tart, a touch of honey or maple syrup will round it out — but don’t add sweetness until you balance salt and acid first. If the avocado breaks down before serving, a few extra diced pieces on top refresh the texture.
Nutritional Benefits of Ingredients
This salad reads like a short list of superfoods. Cabbage is low in calories but high in fiber and vitamin C; it gives you bulk without heaviness and helps keep you full. Cucumbers are hydrating and add texture with very few calories. Avocado provides heart-healthy monounsaturated fats, vitamin E, and a creamy mouthfeel that makes the salad feel indulgent without being heavy. The fresh herbs in the dressing (think parsley, chives, tarragon, or basil depending on your version) are antioxidant-rich and add micro-nutrients that packed dressings often lack.
Specific benefits to call out: the salad is high in fiber thanks to the cabbage and pepitas; it’s relatively low in calories per serving while being rich in healthy fats from avocado. Using pepitas or seeds boosts magnesium and zinc, which are often overlooked in plant-forward meals. If you skip the feta or use a plant-based alternative, it’s vegan and still protein-light enough to be a side or filling enough with added grains or proteins.
Meal Prep Tips for Green Goddess Salad
One of the reasons I rely on this salad is how well it plays with meal prep. I separate wet from dry: store the shredded cabbage, chopped cucumbers, and toasted pepitas in airtight containers in the fridge; keep the avocado and dressing separate until you’re ready to eat. The cabbage will last 3 days in the fridge when stored dry, and the pepitas keep their crunch if stored in a tight container.
Make the dressing in advance — it keeps surprisingly well. I make a double batch and use it through the week for grain bowls, as a dip for veggies, or stirred into roasted potatoes. It lasts up to a week in the refrigerator; give it a good shake or stir before using if it separates.
For added freshness, consider preparing a side of Creamy Cucumber Salad as well.
Storage notes: assembled, the full salad will keep for up to 24 hours before the avocado softens and the cabbage loses crispness; for best texture and color, assemble within a few hours of serving. If you plan to eat it over multiple days, keep components separate and only combine them when it’s time to eat.
Unique Variations of the Green Goddess Dressing
One reason the Green Goddess dressing survives so many iterations is that it’s a template, not a strict rule. Here are versions I’ve tested and depend on:
- Dairy-based classic – uses yogurt or sour cream for tang and body; add anchovy or Worcestershire for depth if you eat fish.
- Dairy-free/vegan – swap in silken tofu or a neutral oil-based mayo; lemon and mustard help mimic the tang and texture.
- Nut-free – if a recipe calls for cashews for creaminess, omit them and use additional avocado or a little tahini for silkiness instead.
- Spicy version – a small jalapeño or a pinch of cayenne wakes up the herbs and pairs especially well if you serve the salad with grilled proteins.
- Mediterranean twist – swap parsley for basil and add a little oregano and lemon zest for a herb-forward, slightly citrusy profile that pairs beautifully with grains.
Tips from testing: if you want a very smooth dressing, use a blender. For a lighter, more herb-forward dressing, pulse in a food processor and stop while it still has flecks of green — that texture reads fresh. If the dressing splits, a tablespoon of warm water whisked in will often bring it back together.
Serving Suggestions and Pairings
Serve the salad in a shallow bowl so the dressings can be seen and the textures are on display. I like to top it with extra toasted pepitas and a drizzle of olive oil right before serving. If you’re presenting it at a picnic, mason jars layered with greens on the bottom and avocado and pepitas on top look gorgeous and travel well.
For a delightful contrast, try pairing the Green Goddess Salad with our Cranberry Pecan Chicken Salad.
Enjoy a crunchy contrast by serving this salad with Mediterranean Spinach and Feta Crisps.
For protein lovers, serve this refreshing salad alongside our Spicy Shrimp Patties.
Pairing suggestions I use often: grilled chicken or pan-seared tofu tossed in citrus and herb make this a full meal; cooked quinoa or farro stirred in turns it into a robust grain bowl. For entertaining, set out chips or pita for scooping and a bowl of extra dressing so guests can top as they like.
Conclusion and Final Thoughts
The Green Goddess Salad has earned a spot in my regular rotation because it’s fast, forgiving, and wildly adaptable. Expect bright, herbaceous flavors, lots of texture, and a dressing that brings everything together. It’s an easy way to get a big portion of vegetables without feeling like you’re forcing health food — it tastes fresh and satisfying.
Try making the dressing ahead and keep components separate if you’re meal prepping. Don’t worry if the first batch of dressing tastes a little flat — adjust salt and acid first, then add a tiny sweetener if needed. If you test your own variations, I’d love to hear which herbs or swaps you tried and how they turned out — leave a note in the comments and share your experience.
FAQ
What toppings can I add to the Green Goddess Salad?
You can customize your Green Goddess Salad with various toppings such as crumbled feta cheese, avocados, or pepitas. Feel free to add proteins like grilled chicken or tofu for extra heartiness!
How long does the Green Goddess Salad last in the fridge?
The Green Goddess Salad is best enjoyed fresh, but you can store it in the fridge for up to 3 days. Keep the dressing separate until you’re ready to serve to maintain the freshness of the ingredients.
Can I make the dressing ahead of time?
Absolutely! You can make the Green Goddess Dressing in advance and store it in the refrigerator for up to a week. Just give it a good shake before using it on your salad.
Is the Green Goddess Salad vegan?
The basic recipe is not vegan due to the optional feta cheese. However, you can easily make it vegan by omitting the cheese or substituting it with a plant-based alternative!
What are some good pairings for the Green Goddess Salad?
This salad pairs wonderfully with grilled proteins like chicken or tofu, as well as grains like quinoa or farro. It’s great for picnics or as a side dish for barbecues!
Green Goddess Salad
Ingredients
Method
- In a large bowl, combine the chopped cabbage, cucumbers, green onions, avocado, feta cheese, and pepitas.
- Make the Green Goddess Dressing.
- Pour the dressing over the salad and toss until the salad is well coated. I like to serve with chips (tortilla, pita, or potato) for dipping!