When I first saw the viral recipe, I thought it was weird–salad on a chip? I made it as a traditional salad a few times before I tried the chip, but now I’m officially convinced. Serve this as an appetizer with chips all around (like I do with my Cowboy Caviar) and tell me what you think. The crunch is great, right? Are you team traditional salad (like my husband) or do you prefer this with tortilla chips?
Green Goddess Salad: Viral for a Reason! #shorts
Easy Green Goddess Salad
My family and I have fallen in love with creamy and herby Green Goddess Salad Dressing, and ever since, I wanted to know every way I could possibly use that yummy dressing (I’ve even put it on my Baked Salmon recipe!). It’s just so tasty and makes everything more exciting. This Green Goddess Salad was no exception.
My version of the Green Goddess Salad is close to the original salad by Baked by Melissa, but I added avocado to add an extra creamy element to the salad, making it even more irresistible. It’s chopped up into confetti-sized pieces, so it’s easily scoopable–and here’s where the tortilla chip comes in.
Ingredients
Grab these 4 ingredients along with Green Goddess Dressing for a tasty dish in minutes!
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Cabbage – Cut a whole small head of green cabbage into confetti (see my photo below). Swap with chopped Brussels sprouts, spinach, or kale, since these hold up well to the dressing.
Cucumber – I love using garden cucumbers in season, but store-bought English cucumbers work great.
Avocado – diced and cut right before serving the salad to keep the avocado from browning.
Green onions – I use the whole onion, from the white bulb to the green stalk and it seems like alot of onion but it’s so good!
Dressing – Get my easy recipe for Green Goddess Dressing, a Greek yogurt-based dressing.
Tortilla chips – These are optional to serve. You can also try Pita Chips.
ingredients for Green Goddess Salad using Green goddess dressing, green onions, cucumbers, avocado and lettuce
Substitutions
Make this salad taste like your own by substituting the salad ingredients, like herbs or veggies, with what you like and have on hand.
Herbs – like parsley, dill, cilantro, mint, chives, or basil
Vegetables – like Brussels sprouts, chopped broccoli, or green peppers
Protein – try adding chopped baked chicken breast, grilled tofu, shrimp scampi, or crispy bacon for added protein
How to Make Green Goddess Salad
The salad comes together quickly once the veggies are chopped, and it’s best enjoyed right after mixing.
Chop Veggies into Confetti – Slice the cabbage in half through the core, then cut out the tough core from each half. Lay the halves flat, slice into thin shreds, then cross-cut the shreds into small confetti-sized pieces. Dice up the cucumbers, avocado and green onion. Everything should be chopped to a similar size.
How to chop cabbage in photographs from a half of a head of cabbage to slicing ribbons and then chopping
Pro Tip for Cucumbers:
Garden cucumbers and English cucumbers have thin skins so peeling them is not necessary. If you are using the waxy storebought cucumbers with thicker skins, you will want to peel those before using.
How to cut cucumber into confetti pieces using a large knife
Mix the cabbage, cucumber, avocado, and green onions in a large bowl.
Green Goddess Salad in a bowl with chopped cabbage, cucumbers, avocado, and green onion with Green Goddess dressing in a mason jar on the side
Make the dressing – Blend the green goddess dressing in a blender or food processor until smooth.
A spoon scooping Green Goddess Dressing out of a mason jar
Add all the dressing to the mixed vegetables, or less if desired. Toss to coat.
chopped cabbage and cucumber tossed with dressing in a clear bowl
Serve – Transfer the mixed salad into a serving bowl and serve with chips if desired.
Green Goddess chopped salad in a bowl with avocado slices and a spoon
Make-Ahead and Storage Tips
Green Goddess Salad tastes crisp and fresh right after it’s mixed, but you can make it a day ahead if you omit the avocado or add it just before serving.
Make-Ahead: Mix the green veggies (except for the avocado) in a large bowl, and the dressing separately in a mason jar. Store both in the fridge up to 3 days. Toss and add avocado to serve.
To Refrigerate: Save leftovers in an airtight container in the fridge for up to 3 days, but it’s best consumed in the first 24 hours, since the avocado will brown.
Freezing: The veggies in this salad won’t freeze well
Chopped cabbage in a bowl with homemade dressing
What to Serve with Green Goddess Dressing
Similar to green goddess dressing, this salad perfectly pairs with so many main dishes, and can also be served as a lunch or appetizer (don’t forget the chips!). Here are a few of the recipes we suggest:
