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Green goddess salad recipe served in a bowl with fork
Jonas Mitchell

Green Goddess Salad

A crisp, herby green goddess salad tossed in a creamy Greek yogurt dressing — ready in 20 minutes with zero cooking.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: lunch, Salad
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chopped romaine or Bibb lettuce
  • 2 cups thinly sliced green cabbage
  • 1 whole English cucumber, diced
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved (optional)
Dressing
  • 1 cup plain Greek yogurt
  • 1½ cups packed fresh herbs (parsley, chives, dill, tarragon)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 whole garlic clove
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste (optional)
  • Salt and black pepper, to taste

Equipment

  • 1 blender or food processor (for the dressing)
  • 1 Large mixing bowl
  • 1 sharp chef's knife
  • 1 cutting board

Method
 

  1. Blend dressing ingredients until smooth and bright green. Season to taste.
  2. Chop lettuce, cabbage, cucumber, and avocado to a similar size.
  3. Combine lettuce, cabbage, cucumber, green onions, and tomatoes in a large bowl.
  4. Pour ¾ of the dressing over the salad, toss to coat, then add avocado last.
  5. Serve immediately.

Notes

  • Best eaten within 20 minutes of dressing for maximum crunch.
  • Store salad and dressing separately for up to 3 days.
  • For vegan, use plant-based yogurt and skip the anchovy paste.
Nutrition (per serving) Calories: 195 | Protein: 7g | Carbohydrates: 13g | Fat: 13g | Fiber: 4g | Sodium: 240mg