Green Goddess Salad

This green goddess salad features fresh salad greens mixed with a creamy and flavor-packed dressing. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 1

Cook Time 2

Total Time 3

Servings servings

Calories 295kcal

Author Arman Liew

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.

Video

Notes

TO STORE THE SALAD 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.

Recipe variations

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