Green Goddess Salad (Printable)
Vibrant salad with creamy herby dressing, crisp vegetables, and crunchy seeds
# What You'll Need:
→ Vegetables
01 - 2 cups finely chopped romaine lettuce
02 - 2 cups finely chopped green cabbage
03 - 1 cup finely chopped cucumber
04 - 3 green onions, sliced
05 - 1/4 cup chopped fresh chives
06 - 1/4 cup chopped fresh parsley
07 - 1/4 cup chopped fresh basil
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt (or vegan yogurt alternative)
09 - 1/4 cup mayonnaise
10 - 2 tablespoons olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 small garlic clove
13 - 1/4 cup fresh parsley leaves
14 - 1/4 cup fresh basil leaves
15 - 2 tablespoons fresh chives
16 - 1 tablespoon fresh tarragon (optional)
17 - 1 teaspoon anchovy paste (optional, omit for vegetarian)
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Toppings
20 - 1/2 cup roasted sunflower seeds or pumpkin seeds
# How-To Steps:
01 - Finely chop the lettuce, cabbage, cucumber, green onions, chives, parsley, and basil. Place all chopped vegetables in a large mixing bowl.
02 - In a blender or food processor, combine yogurt, mayonnaise, olive oil, lemon juice, garlic, parsley, basil, chives, tarragon (if using), anchovy paste (if using), salt, and pepper. Blend until smooth and creamy.
03 - Pour the dressing over the chopped vegetables and toss well to coat evenly.
04 - Sprinkle roasted sunflower or pumpkin seeds over the salad. Serve immediately as a main course or side dish.
# Expert Advice:
01 -
- The dressing comes together in minutes but tastes like something from a restaurant
- You can prep all the vegetables ahead and toss it together when company walks in
- Its one of those rare salads that actually gets better as it sits
02 -
- The dressing tastes even better after an hour in the fridge, so make it first
- Finely chopping everything matters—it changes how the dressing coats each bite
- Extra dressing keeps for a week and is fantastic on sandwiches or roasted vegetables
03 -
- Use a really sharp knife for clean cuts on the herbs
- Taste and adjust the lemon—some days it needs more brightness than others