Green Goddess Salad
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This Green Goddess Salad is basically me wandering through the produce drawer grabbing all my favorite green things and tossing them into a bowl. No complicated prep, no fancy ingredients, no dramatic technique. Just crunchy, fresh, healthy-ish goodness that disappears every single time I make it.
Green Goddess Salad Recipe
Green Goddess Salad
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I originally had a giant list of possibilities for this salad – kale, arugula, cabbage, herbs, peas – but in the end I kept coming back to the vegetables I actually wanted to eat. The result is crisp, refreshing, and ridiculously easy to throw together for lunch, dinner, or a quick side dish.
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Why You’ll Love This Salad
This salad is fresh, crunchy, and loaded with texture without feeling heavy. The romaine gives it crispness, the spinach adds softness, the cucumbers keep everything cool and refreshing, and the broccoli adds that hearty crunch that somehow makes the whole bowl more satisfying.
And once you drizzle everything with Green Goddess dressing? Absolute magic.
It’s also super flexible. Add protein, swap veggies, toss in seeds or nuts, or clean out your produce drawer and call it “meal prep.” There are no rules here.
Ingredients You’ll Need
- Romaine lettuce
- Baby spinach
- Mini cucumbers
- Green bell pepper
- Broccoli crown
- Avocado (optional)
- Green Goddess salad dressing
Step By Step Directions
Start by washing and prepping all of your vegetables. Chop the romaine and spinach into bite sized pieces, slice the cucumbers, roughly chop the bell pepper, and cut the broccoli into small florets.
Add everything to a large serving bowl and toss until evenly combined.
Drizzle generously with Green Goddess dressing and top with sliced avocado if desired. Serve immediately.
Tips & Tricks
- For the best texture, make sure your lettuce is very dry before tossing the salad together. Wet greens can water down the dressing and make the salad soggy faster.
- If you want to bulk this up into a full meal, grilled chicken, salmon, shrimp, or chickpeas work really well here.
- You can also swap the Green Goddess dressing for ranch, balsamic vinaigrette, Caesar, or Italian dressing depending on what you have on hand.
- And yes, you can absolutely throw kale or arugula in here if that’s your thing. I support your leafy ambitions.
Storage
This salad is best served fresh, especially once dressed.
If you want to prep it ahead of time, store the chopped vegetables separately from the dressing and avocado. Once combined, the salad will keep in the refrigerator for about a day, though the greens will soften over time.
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How to Make Green Goddess Salad
Green Goddess Salad Recipe
Ingredients
- 3 cups chopped romaine lettuce
- 3 cups chopped baby spinach
- 2 to 3 mini cucumbers sliced
- 1 green bell pepper roughly chopped
- 1 broccoli crown cut into small florets
- 1 avocado sliced
- Green Goddess salad dressing as desired
Instructions
- Combine the romaine lettuce, spinach, cucumbers, bell pepper, and broccoli in a large serving bowl. Toss to combine.
- Drizzle with Green Goddess dressing and toss again if desired.
- Top with sliced avocado before serving.
Notes
- Dry your greens well before assembling the salad for the best texture.
- Add grilled chicken, shrimp, salmon, or chickpeas to make it a complete meal.
- Best served fresh immediately after dressing.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Salad Spinner – It’s important in making a great salad that you get the lettuce as dry as possible so it doesn’t become a limp mushy mess.
- Large Quart Mason Jars – I love these for meal prepping salads. Start with the dressing on bottom, then pile in the veg. Shake when you’re ready to eat!
Final Thoughts
Listen, it’s salad. But it’s a really good salad.
It’s crunchy, fresh, ridiculously easy, and somehow makes me feel like I have my life together for at least fifteen minutes. And honestly, that’s worth sharing.
Frequently asked questions
Green Goddess dressing is a creamy herb-based dressing usually made with fresh herbs, garlic, lemon, and mayonnaise or yogurt. It’s bright, tangy, and perfect for fresh vegetables.
Yes! Prep all the vegetables ahead and store them in the refrigerator. Wait to add the dressing and avocado until just before serving.
Grilled chicken, steak, shrimp, salmon, hard boiled eggs, or chickpeas are all delicious additions.
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