Packed with creamy avocado, crisp greens and a zesty, herb-heavy dressing, this Green Goddess Salad is a vibrant, modern take on the iconic 1920s dish. Originally developed at San Francisco’s Palace Hotel, this update replaces mayo with tangy Greek yogurt and adds crunchy veggies for a light but luxe texture. Perfect for picnics or meal prep or a quick lunch, it’s vegetarian/vegan-friendly and comes together in 15 minutes!
Ingredients
(Serves 4–6)
Salad Base:
- 6 cups romaine lettuce or baby spinach, chopped
- 1 English cucumber, very thinly sliced
- 2 ripe avocados, cubed
- 1 green apple, sliced thin (tossed in juice of 1 lemon)
- ½ cup chopped chives or green scallions
- ¼ cup microgreens or sprouts (optional)
Green Goddess Dressing:
- 1 cup leaves fresh parsley (stems removed)
- ½ cup fresh basil or dill
- ⅓ cup Greek yogurt (or coconut yogurt for vegan)
- ¾ cup mayo (or vegan mayo)
- 3 tbsp lemon juice
- 2 garlic cloves
- 2 tbsp capers (optional for that briny kick)
- Salt & pepper to taste
Optional Add-Ins:
- Grilled chicken or chickpeas
- Roasted almonds or pumpkin seeds
- Crumbled feta or vegan cheese
Instructions
Blend the Dressing:
- Blend parsley, basil, yogurt, mayo, lemon juice, garlic, and capers in a blender or food processor. Blend until smooth. Season with salt and pepper.
Prep the Veggies:
- In a large bowl, combine romaine, cucumber, avocado, apple, and chives.
Assemble the Salad:
- Drizzle dressing on the salad and carefully toss to coat (avocado is delicate!).
- Scatter with microgreens, nuts or cheese (if you are using).
- Serve right away or chill 10 minutes to allow flavors to meld.
Tips & Variations
Dietary Tweaks:
- Vegan: Coconut yogurt + vegan mayo. Leave off cheese, or use almond feta.
- Nut-Free: Substitute seeds for toasted sunflower seeds.
- Gluten Free: Naturally GF—check mayo labels.
Flavor Twists:
- Spicy: 1 jalapeño, or ½ tsp chili flakes, in the dressing
- Herb Swap: Use mint or cilantro in place of the basil.
- Creamier: Blend ½ ripe avocado into the dressing.
Shortcuts:
- Store-Bought Dressing: 1 cup bottled Green Goddess dressing + ¼ cup fresh herbs
- Meal Prep: Store dressing separately; put salads together each day.
Serving & Storage
Serving Ideas:
- Picnic Perfect: This is great packed in mason jars with grilled shrimp or tofu.
- Brunch Star: Pair with quiche or avocado toast.
- Dressing Style: Serve with extra for veggie sticks or pita chips
Storage Tips:
- Dressing: Refrigerate in a sealed container for up to 3 days.
- Salad base: Store undressed veggies (no avocado) 1 day.
FAQ
Q: Can I use dried herbs?
A: Fresh herbs play a key role for brightness, but in a pinch, try 2 tbsp dried parsley + 1 tbsp dried dill.
Q: What are good ways to prevent avocado from browning?
A: Soak cubes in lemon juice and stir in during the final minutes before serving.
Q: What can I use to replace capers?
A: Chopped green olives or a dash of soy sauce provide similar saltiness.
Q: Can I make this dairy free?
A: Yes! Swap with coconut yogurt and vegan mayo.
Final Thoughts
This Green Goddess Salad celebrates fresh, vibrant flavors — creamy, crunchy and herbaceous in every bite. It’s endlessly adaptable, as a light lunch or a showstopping side dish. (Pro tip: The dressing is great drizzled over grain bowls or grilled fish, so double it!
Tried it? Creat and tag us #GreenGoddessMagic. 📸🌱