Green Goddess Salad
I always seem to crave fresh salads when the weather starts warming up. This Green Goddess Salad has become one of my favorites because it’s full of crunchy Napa cabbage, peppery arugula, tender spinach, crisp Persian cucumbers, sweet snow peas, and green onions. Then everything gets tossed with our creamy homemade Green Goddess Dressing for a salad that’s fresh, crisp, and incredibly satisfying.
It’s an easy salad to throw together for lunch, but it also makes a great side for burgers, grilled chicken, sandwiches, or just about any protein.
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Why You’ll Love This
- Loaded with fresh vegetables and greens.
- Crisp, crunchy texture in every bite.
- Homemade Green Goddess Dressing adds tons of flavor.
- Perfect side dish for summer meals, cookouts, and weeknight dinners.
- Easy to prepare in less than 20 minutes.
The thing about a Green Goddess Salad recipe is that you can mix and match the vegetables to your taste. It doesn’t have to be this exact recipe. Use whatever crunchy vegetables you have.
Some of our other favorite salads to make are Fresh Tomato Mozzarella Salad, Mediterranean Pasta Salad with Fresh Herb Vinaigrette, Homemade Greek Salad, and Homemade Five Bean Salad.
What is Green Goddess Salad?
There are a lot of ways to make a Green Goddess Salad, and that’s part of what makes it so good. Most versions start with plenty of crisp green vegetables and a creamy herb dressing, but you can easily change things up with whatever fresh vegetables you have on hand. Whether you serve it as a light lunch or alongside grilled chicken, burgers, or sandwiches, it’s one of those salads that fits just about any meal.
Our version keeps things simple with fresh vegetables that are easy to find and pair perfectly with homemade Green Goddess Dressing.
Ingredients Needed
- Napa Cabbage – The foundation of the salad, and is where most of the crunch comes from. Napa cabbage is milder than regular cabbage and stays crisp even after it’s dressed.
- Arugula – If you like a little peppery bite, arugula is perfect here.
- Spinach – Spinach softens the salad a little and adds another layer of fresh flavor.
- Persian Cucumbers (mini cucumbers) – Provide a refreshing crunch and subtle sweetness. Their thin skin and minimal seeds make them ideal for salads since they don’t need to be peeled. You can also use English cucumbers.
- Snow Peas – Bring a sweet, crisp bite and beautiful texture.
- Green Onions – Contribute a mild onion flavor without overpowering the other ingredients.
- Green Goddess Dressing – The dressing ties everything together. Made with fresh herbs, Greek yogurt, and lemon juice, it adds creaminess, bright flavor, and the signature Green Goddess taste that coats every ingredient beautifully.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Green Goddess Salad
Step 1: Prepare the Green Goddess salad dressing in a blender or food processor and refrigerate.
Step 2: Thinly slice the Napa cabbage into bite-sized pieces. Dice the cucumbers and snow peas, slice the green onions, and roughly chop the spinach and arugula. Place them in a large bowl.
Step 3: Gently toss the salad ingredients together. Pour about 3/4 cup of the Green Goddess Dressing over the vegetables and toss until everything is evenly coated. Serve immediately.
What To Serve with Green Goddess Salad
We especially love serving this with grilled chicken, smoked pork chops, burgers, pulled pork, or sandwiches.
Tips
- Chill the vegetables before assembling for an extra-refreshing, chilled salad.
- Add the dressing just before serving to keep the greens crisp.
- Slice the vegetables into similar-sized pieces for easier eating.
- Reserve a little dressing for drizzling on top just before serving.
- Store leftover dressed salad in an airtight container in the refrigerator for up to 1 day. For best results, store the vegetables and dressing separately and combine when ready to serve.
Variations
- Add Protein – Turn this into a complete meal by adding grilled chicken breast, shrimp, salmon, or hard-boiled eggs.
- Add Avocado – Diced avocado adds extra creaminess and healthy fats.
- Add More Crunch – Top with sunflower seeds, pumpkin seeds, sliced almonds, or croutons.
- Make it Heartier – Add cooked quinoa, farro, or brown rice for a more filling salad.
FAQs
Yes. Prepare all of the vegetables and store them in an airtight container in the refrigerator. Wait to add the dressing until just before serving.
Once dressed, the salad is best enjoyed within a day. Especially if using cucumbers, they tend to weep liquid as they sit. Undressed vegetables can be stored in the refrigerator for up to 3 days.
Absolutely. Green cabbage or romaine lettuce can be substituted for the Napa cabbage.
More Fresh Salad Recipes
Green Goddess Salad Recipe
Ingredients
Green Goddess Dressing
- 3/4 cup Green Goddess dressing
Salad
- 4 cups chopped Napa cabbage
- 2 cups chopped Arugula
- 2 cups chopped Fresh Spinach
- 3 diced Persian cucumbers
- 2 cups diced Snow peas
- 3 Green onions diced green parts only
Instructions
- Prepare the Green Goddess dressing and refrigerate.
- Thinly slice the Napa cabbage into bite-sized pieces. Dice the cucumbers and snow peas, slice the green onions, and roughly chop the spinach and arugula.4 cups chopped Napa cabbage, 2 cups chopped Arugula, 2 cups chopped Fresh Spinach, 3 diced Persian cucumbers, 2 cups diced Snow peas, 3 Green onions
- In a large mixing bowl, add the Napa cabbage, arugula, spinach, cucumbers, snow peas, and green onions. Pour about 3/4 cup of the Green Goddess Dressing over the vegetables and toss until everything is evenly coated. Serve immediately.
Notes
- Chill the vegetables before assembling for an extra refreshing and chilled salad.
- Add the dressing just before serving to keep the greens crisp.
- Slice the vegetables into similar-sized pieces for easier eating.