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My green goddess salad features fresh greens tossed in a nutty, tangy, basil-infused dressing. It’s hearty, refreshing, and perfect as a side, light lunch, or party dish.
Who said you can’t make friends with salad? If you think that way, it’s clearly because you haven’t tried this green goddess salad recipe.
Inspired by the viral TikTok recipe, this has convinced me to love salad again. It starts simply with cucumber and lettuce, but the creamy, tangy, refreshing salad dressing really takes it over the top.
Table of Contents
Why I love this recipe
- It’s the healthiest salad ever. I don’t make that statement lightly. It’s packed with vitamin and fiber-rich veggies, plus healthy fats from the cashews and olive oil.
- Flavorful. The dressing is creamy and cheesy yet light and zesty, and it perfectly complements the crisp veggies.
- The perfect texture. The trick to this salad is in the texture. The veggies are chopped finely, so the dressing seeps into every bite.
- It’s easy to customize. Use different veggies, add protein, or make it vegan by omitting the cheese.
Key Ingredients
- Lettuce. I used chopped romaine lettuce, but iceberg or butter lettuce can also be used.
- Cucumber. Finely chopped for extra crispiness.
- Green onion. Finely chopped. I prefer green onions as they’re not as overpowering as regular onion.
For the green goddess salad dressing:
- Basil. A must for a light, green, refreshing dressing.
- Cashews. When blended, this will add that ‘creamy’ texture and healthy fats.
- Shallots. I prefer shallots in dressing as, again, they’re less overpowering than regular onions.
- Vinegar. I used rice vinegar for its mild, slightly sweet flavor. White wine vinegar will work well too.
- Olive oil. To thin out the dressing.
- Garlic. Freshly minced.
- Lemon juice. To brighten up the dressing.
- Parmesan cheese. Shredded or grated, sprinkle on top of the salad before serving it.
How to make green goddess salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine the veggies. In a large bowl, combine the salad ingredients.
Step 2- Make the dressing. Add the basil, shallots, cashews, and garlic to a food processor or blender and pulse until combined. Add the remaining ingredients and blend until smooth.
Step 3- Dress. Pour the dressing on top and toss through until the salad is coated.
Arman’s recipe tips
- Make the dressing in advance. I’ve had luck making this dressing up to five days ahead of time! Just make sure to give it a good stir before tossing it in a salad.
- Toss the salad fresh. This salad is known for being very crispy, so only toss it in the dressing when you’re about ready to serve.
- Serve the salad with tortilla chips or pita chips for a fun, healthy dip.
Storage instructions
To store the dressing: Leftover dressing can be stored in an airtight container and kept in the fridge for up to five days or frozen for up to six months.
To store the salad: Leftover salad should be stored in an airtight container for up to two days.
Frequently asked questions
This salad originated in the 1920s when it was made to pay tribute to the hit actor George Arliss in his famous play, The Green Goddess.
You can prep the vegetables up to two days in advance and the dressing up to 24 hours in advance. I don’t recommend any earlier as the vegetables wilt and the dressing curdles.
I don’t recommend freezing the dressing, as the parmesan cheese causes separation and the cashews will add a subtle bitterness.
More healthy salads to try
- Caesar salad with chicken
- Shrimp salad
- Jennifer Aniston salad
- Orzo salad
- Or any of these healthy salad recipes
Green Goddess Salad
Video
Ingredients
- 1 large romaine lettuce chopped
- 2 large cucumbers chopped
- 6 large green onions chopped
For the Green Goddess Salad
- 1/2 cup basil
- 1 small shallot
- 1/2 cup cashews
- 2 tablespoons rice wine vinegar
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1 small lemon juiced
- 1/4 cup parmesan cheese
Instructions
- In a large mixing bowl, add the romaine lettuce, cucumbers, and green onions and mix well.
- Make the dressing by adding the basil, shallots, cashews, and garlic in a food processor. Add the lemon and parmesan cheese and blend until smooth.
- Pour the dressing on top and toss through until all the salad is coated.
Notes
- More greens! Add kale, swiss chard, fresh spinach, chives, microgreens, or green cabbage.
- Swap the cashews. Use Greek yogurt, sour cream, or mayonnaise for a creamier, tangier dressing.
- Protein. Add cooked leftover chicken, shrimp, or hard-boiled eggs to keep it vegetarian.
- Dairy-free. Swap the parmesan cheese for nutritional yeast.
- Add fun toppings, like walnuts, pistachios, or feta cheese.
Nutrition
Originally published June 2023, updated and republished February 2025
This really looks as goddess salad. All ingredients I love so much.
Such an interesting flavour it must be. I never made salad with so many ingredients and really I want to try it.
For this recipe only cheese parmesan is the option? Which substitute would you reccomend? Maybe mozzarella?
I have made this salad multiple times, and even those who really aren’t salad eaters love it. It is super easy and very favorable. Great to bring to a BBQ or potluck and goes well with everything.
Yes!! Such a good BBQ side dish!
Can’t wait to try it
Fabulous!
Can’t wait to try it.