Green Goddess Salad is a crisp and creamy, freshly flavored salad that comes together quickly for a satisfying meal.
This easy Salad Recipe makes an amazing dish for lunch or dinner. For more delicious homemade salads, try my Steak Salad, Classic Wedge Salad, or Beet Salad.
Sabrina’s Green Goddess Salad Recipe
Green Goddess Salad can be thrown together anytime you want a filling, healthy, and flavorful dish without using the oven. It’s delicious, easily customizable, and so simple. The only “complicated” step is to chill the dressing in order to let all the flavors meld together. While this salad makes a great meal on it’s own, it goes great alongside Garlic Butter Baked Tilapia, Baked Salmon, or Ribeye Steak. This dressing goes well with so many things, so be sure to check out the variations listed underneath the recipe card.
Recipe Card
Ingredients
Green Goddess Dressing:
- 1 cup fresh dill
- 1 cup fresh parsley
- 1/2 cup green onions
- 1/4 cup fresh mint
- 1/4 cup fresh basil
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons olive oil
- 2 canned anchovy filets
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Salad:
- 6 cups romaine lettuce , chopped
- 1 cucumber , cut into half moons
- 1 cup shredded chicken , in chunks
- 1/4 cup chives , minced
Instructions
Green Goddess Dressing:
- Add all the ingredients to a high speed blender or food processor and blend until creamy with small green speckles.
- Refrigerate for 1 hour before using.
Salad:
- In a large bowl add the romaine, cucumber and shredded chicken.
- Add the dressing then garnish with chives.
Nutrition
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Chef’s Note
It’s tempting to enjoy this salad right away, but it’s important to chill the salad dressing. Chilling for at least 1 hour is essential to developing all the delicious flavors. The result is a perfectly fresh salad that packs a flavorful punch!
Table of contents
Can this be made ahead of time?
The only thing I’d recommend making in advance is the dressing, especially since it needs to chill in the refrigerator for an hour at least before serving. It will stay fresh for 3-4 days so make sure you eat it within that time frame.
How to Store
- Store: If you have any leftovers, keep it covered in the fridge for 2-3 days. The dressing alone can keep up to 3-4 days if kept in an airtight container. Give it a good stir before serving in case of separation.
- Freeze: This dressing can’t be frozen, so please make and enjoy this salad fresh.
Variations
- More vegetables: Feel free to experiment by adding different kinds of vegetables. Add iceberg lettuce, spinach, grape tomatoes, or cabbage to this dreamy salad recipe.
- Vegan Green Goddess Salad: Swap out the mayo for mashed avocado and use plain soy yogurt, or plain plant-based Greek Yogurt to replace the sour cream in the dressing. You’ll also need to leave out anchovies, but you can add nutritional yeast to achieve the savory flavor in the dressing. Try roasted chickpeas or crispy tofu for protein in place of chicken.
- More salad add-ins: You can dress up this delicious salad in plenty of ways. Add cheese, bell peppers, red onion, avocado slices, and croutons. For a boost of protein, add sunflower seeds, hard-boiled eggs, chopped nuts, or any other favorite protein to the dish.
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