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Fresh and herby, this classic green goddess salad recipe is perfect for sunny days. I’ve taken crunchy romaine and mixed salad greens along with a few of my favorite salad ingredients and tossed them in a creamy dressing made with mayonnaise and sour cream, and loads of fresh herbs that add a burst of freshness.
Easy Green Goddess Salad Recipe
Made with lots of fresh ingredients and full of vibrant flavors, this traditional green goddess salad is one of my favorites. This crunchy salad of romaine lettuce, cucumber, avocado, snap peas, and celery is tossed in a creamy lemon and herb dressing for a tasty and refreshing dish I love serving as a side or a meatless main. When I’m craving a green goddess type of meal, but one with a little more substance, I’ll whip up this green goddess pasta salad.
According to legend, in 1923, the executive chef at the Palace Hotel in San Francisco wanted to create something to pay tribute to actor George Arliss and his hit play, The Green Goddess. Thus, the salad was born!
Tips for Beginners
- Use a mix of your favorite herbs. Or, use whatever you have on hand. I always use parsley and chives for that classic green goddess flavor, but dill, mint, or cilantro would all be great.
- Use your favorite veggies. I don’t recommend skipping the cucumber; all of the other veggies can be swapped for your favorites. Try sliced red onions or radishes, chopped green beans or broccoli, or edamame.
- For a protein or fiber boost. Add chopped hard-boiled eggs, crumbled bacon, or grilled chicken for protein, or toss in quinoa or farro for added fiber.
- Use leftover herbs or greens in the dressing. Feel free to add whatever greens you have in the fridge, including tender greens like spinach.
- Use the dressing as a dip or sauce. It makes an excellent dip for tortilla or pita chips or fresh vegetables. Or, use as a sauce to add to pasta or sandwiches.
Green Goddess Salad Recipe
Ingredients
For the Dressing
- ½ cup mayonnaise or use Greek yogurt
- ¼ cup sour cream Greek yogurt works here too
- 1 clove garlic smashed and peeled
- 1 anchovy filet use capers for a vegetarian dressing
- ½ lemon juiced
- ½ cup fresh parsley leaves lightly packed
- ¼ cup fresh tarragon leaves
- ¼ cup sliced fresh chives
For the Salad
- 2 cups romaine hearts roughly chopped, iceberg or cabbage also work
- 2 cups mixed salad greens
- 2 Persian cucumbers cut into ¼-inch thick half-moons
- 1 avocado sliced
- 1 cup snap peas
- ½ cup diced celery
- ¼ cup sliced almonds for garnish, or your favorite
Video
Instructions
For the Dressing
- Add the mayonnaise, sour cream, garlic, and anchovy filet to the bowl of a food processor and pulse until the garlic and anchovy are minced, about 30 seconds.½ cup mayonnaise, ¼ cup sour cream, 1 clove garlic, 1 anchovy filet
- Next add the lemon, parsley, tarragon, and chives. Pulse until the herbs are finely chopped and the dressing is your desired consistency, about 45 seconds.½ lemon, ½ cup fresh parsley leaves, ¼ cup fresh tarragon leaves, ¼ cup sliced fresh chives
- Season with salt and pepper to taste.
For the Salad
- Add all of the salad ingredients (romaine, salad greens, cucumber, avocado, peas, celery) to a large bowl. Drizzle over the dressing and toss to combine.2 cups romaine hearts, 2 cups mixed salad greens, 2 Persian cucumbers, 1 avocado, 1 cup snap peas, ½ cup diced celery
- Sprinkle over the almonds and serve immediately– the avocado will brown as it sits so this salad should be served immediately after assembly.¼ cup sliced almonds
Equipment
- Food Processor
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Green Goddess Salad Step by Step
Gather your dressing ingredients.
Make the dressing: Add ½ cup mayonnaise, ¼ cup sour cream, 1 clove garlic, and 1 anchovy filet to the food processor and process for 30 seconds or until smooth.
Add ½ lemon, ½ cup fresh parsley leaves, ¼ cup fresh tarragon leaves, and ¼ cup sliced fresh chives.
Process until the herbs are finely chopped, and the dressing is to your desired consistency. I usually process for about 45 seconds. Season with salt and pepper.
Gather the salad ingredients.
Make the salad: Place 2 cups romaine hearts, 2 cups mixed salad greens, 2 Persian cucumbers, 1 avocado, 1 cup snap peas, and ½ cup diced celery in a large bowl and drizzle with the salad dressing. Toss to ensure the veggies are well coated with the dressing.
Garnish and serve: Sprinkle ¼ cup sliced almonds over the salad and serve right away. Enjoy! Don’t let the salad sit too long, as the avocado will begin to brown.
How to Store
The green goddess dressing can be made up to 2 days in advance. Store in an airtight container in the refrigerator until ready to serve. Let it come to room temperature for the best consistency.
The undressed salad, without the avocado, can be prepared up to 2 days in advance. Store the salad tightly covered in the refrigerator. When ready to serve, add the avocado.
Store leftover green goddess salad in an airtight container in the refrigerator for up to 1 day. Beyond 1 day, the salad may begin to wilt. I do not recommend freezing this salad or the dressing.
Serving Suggestions
Though I find this salad is hearty enough to stand on its own, sometimes, I’ll throw in shredded chicken for more staying power. Or, I’ll pair the salad with creamy homemade hummus, and no knead Dutch oven bread for dipping.
More Green Salad Recipes to Try
- Broccoli Salad With Bacon: This salad, colorful and packed full of flavor and texture, is ready in just 15 minutes.
- Taco Salad: Loaded with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, this taco salad is super filling and always gets me through the day.
- Avocado Salad: Filled to the brim with seasonal produce like tomatoes, cucumbers, corn, and red onion, I’ve dressed this salad in a sweet and tangy dressing loaded with fresh herbs.
