This green goddess salad is one of my favorite go-to recipes when I want something fresh, creamy, and full of flavor without spending much time in the kitchen. I love how the finely chopped vegetables hold onto the herby dressing, making every bite rich, bright, and satisfying. I often serve it as a salad, but I also enjoy scooping it up with crackers like a dip.
Why You’ll Love This Recipe
I love this recipe because it’s fast, vibrant, and incredibly versatile. The crunchy cabbage and cucumbers pair perfectly with creamy avocado, while the homemade green goddess dressing adds a bold, fresh flavor from the herbs and lemon. I also like how easy it is to adjust based on what I have on hand or how filling I want it to be.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Green goddess dressing
½ cup Greek yogurt
2–3 tablespoons mayonnaise
½ cup packed fresh basil leaves
¼ cup fresh dill
1½ tablespoons lemon juice
½ tablespoon Dijon mustard
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper
Salad
½ head green cabbage
3–4 baby cucumbers
1–2 avocados
¼ cup sliced green onions
Optional additions
Feta cheese
Pepitas
Chickpeas
For serving
Crackers or tortilla chips
Directions
I begin by preparing the dressing. I add the Greek yogurt, mayonnaise, basil, dill, lemon juice, Dijon mustard, garlic, salt, and pepper to a food processor or blender. I blend everything on high until the dressing is completely smooth and creamy.
Next, I finely chop the cabbage, cucumbers, avocados, and green onions. I aim for small, even pieces so the salad has that classic chopped texture.
I place all the vegetables into a large bowl, pour the dressing over the top, and toss everything together until evenly coated. I taste and adjust the seasoning if needed, then serve it right away or with crackers or tortilla chips for dipping.
Servings And Timing
This recipe makes about 8 servings. I usually need around 10 minutes of prep time, and since there’s no cooking involved, the total time stays right at 10 minutes. It’s perfect for busy days or last-minute gatherings.
Variations
I enjoy changing this salad up depending on my mood. Sometimes I add chopped kale, tomatoes, or grilled chicken to make it more filling. I also like swapping the herbs and using parsley, cilantro, or chives for a different flavor. For extra crunch, I mix in pepitas, sunflower seeds, or roasted chickpeas. Chopped broccoli or spinach also works well here.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. I keep in mind that once the salad is dressed, it will soften slightly, but the flavor is still great. If I’m planning ahead, I keep the dressing and vegetables separate and combine them just before serving.
FAQs
Can I make this salad ahead of time?
I like to chop the vegetables and prepare the dressing ahead of time, then mix everything together right before serving for the best texture.
Can I use a different type of cabbage?
I usually use green cabbage, but napa cabbage also works well and gives the salad a slightly softer crunch.
Is this salad suitable for dipping?
I love serving this salad as a dip with crackers or tortilla chips. The fine chop and creamy dressing make it perfect for scooping.
How do I keep the avocado from browning?
I toss the avocado with a little lemon juice before adding it to the salad to help slow down browning.
Can I make this into a main dish?
I often add grilled chicken, extra chickpeas, or another protein to turn this salad into a more filling meal.
Conclusion
This green goddess salad is a recipe I come back to again and again because it’s fresh, easy, and packed with flavor. I love how adaptable it is and how it works just as well for casual meals as it does for sharing with others. It’s a simple dish that always feels special when I serve it.
This vibrant green goddess salad features finely chopped cabbage, cucumbers, avocado, and herbs tossed in a creamy, herby Greek yogurt dressing. It’s perfect as a salad, dip, or light main dish and comes together in just 10 minutes.
Ingredients
Green Goddess Dressing:
½ cup Greek yogurt
2–3 tablespoons mayonnaise
½ cup fresh basil leaves (packed)
¼ cup fresh dill
1½ tablespoons lemon juice
½ tablespoon Dijon mustard
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper
Salad:
½ head green cabbage, finely chopped
3–4 baby cucumbers, finely chopped
1–2 avocados, diced
¼ cup sliced green onions
Optional Additions:
Feta cheese
Pepitas or sunflower seeds
Chickpeas
For Serving:
Crackers or tortilla chips
Instructions
In a blender or food processor, combine Greek yogurt, mayonnaise, basil, dill, lemon juice, Dijon mustard, garlic, salt, and pepper. Blend until smooth and creamy.
Finely chop the cabbage, cucumbers, avocado, and green onions. Add them to a large bowl.
Pour the dressing over the chopped vegetables and toss until everything is evenly coated.
Taste and adjust seasoning if needed. Serve immediately or with crackers or chips for dipping.
Notes
To keep avocado from browning, toss it with a little lemon juice before adding to the salad.
Swap herbs like parsley, cilantro, or chives to change the dressing flavor.
For a more filling salad, add grilled chicken, chickpeas, or chopped tomatoes.
This salad works great as a dip thanks to the small-chop texture and creamy dressing.
