Welcome to the tantalizing world of the Green Goddess Salad recipe, where vibrant colors and refreshing flavors unite to create a culinary masterpiece that will leave you craving for more.
The Green Goddess Salad has its origins in the Palace Hotel in San Francisco, California, back in the 1920s. It’s fascinating to think that this iconic salad was created during that time. It was actually named after a popular play called “The Green Goddess” that was running at the time.
This is a great way to enjoy fresh, flavorful ingredients, and it’s sure to please the toughest crowd! It dish combines crisp greens, creamy avocado, and fresh herbs. Topped with sunflower seeds, crumbled feta cheese, and creamy dressing… It’s a vibrant and flavorful salad that’s guaranteed to be a hit!
Salad Ingredients
For the main salad I use the following ingredients:
- 10 cups Fresh salad greens (bright green romaine lettuce, baby spinach, or mixed greens)
- 1 large Cucumber, sliced
- 2 ripe Avocados, diced or sliced
- 1 cup Broccoli florets (optional)
- 1/4 cup chopped fresh herbs (basil, cilantro, parsley, or tarragon), chopped
- 1/3 cup chopped Green Onions (You can also use red onions here 🙂
- 1/3 cup Sunflower seeds (optional)
- 2/3 cup crumbled feta cheese (this is optional, You could also use fresh parmesan cheese here)
- *5 chopped Hard-Boiled Eggs (optional, omit for vegan recipes)
Optional add-ins to make it a meal:
- Grilled Chicken
- Red Onion
- Bacon Pieces
Homemade Green Goddess Dressing Ingredients
Green Goddess Salad dressing is typically green…. It gets its lovely green color from the inclusion of fresh herbs like parsley, chives, tarragon, or basil.
- 1 cup mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 2-3 anchovy fillets or 1-2 teaspoons anchovy paste (optional for best flavor)
- 2-3 garlic cloves, minced
- 1/4 cup chopped fresh herbs (You can use parsley, chives, tarragon, or basil or a combination of them.)
- 1/4 cup olive oil
- Salt and black pepper, to taste
From Garden to Goddess
Step-by-step instructions for making this Green Goddess Salad:
First, gather all your fresh ingredients this Green Goddess Salad. It’s best is your have a variety of crisp salad greens for the base, like lettuce, spinach, or mixed greens.
Thoroughly wash and dry the salad greens, making sure they’re clean and ready to be the foundation of your salad.
Next, slice your cucumber into thin rounds, and your broccoli (if using it)… This adds a vibrant and crunchy element to the salad.
Carefully dice or slice your rips avocado…. Creamy avocado adds a velvety texture that brings all the other ingredients together so well! I love avocados, but if you don’t you can omit them, the dressing will suffice. 😉
Next, move on to your fresh herbs…. Chop fresh herbs. You can use fresh basil, cilantro, or parsley, depending on what’s available. Which ever of these herbs you choose, they’ll infuse the salad with an aromatic essence!
Once all the ingredients are prepared, combine them in a large bowl, gently tossing them together to ensure an even distribution of flavors & textures.
To make this delicious salad a meal, add the optional toppings: sliced chicken breast, bacon crumbled pieces, sliced hard boiled eggs and red onion…
At this point, you can sprinkle some sunflower seeds over the salad for an extra crunch and nutty flavor. And crumble the feta cheese on top!
The Perfect Dressing
This green goddess dressing brings this salad together in the perfect creamy aromatic finish. This is how to make it:
Start by adding the mayonnaise, Greek yogurt or sour cream, fresh lemon juice, and minced garlic cloves to the food processor. Close the lid securely, and pulse to combine.
Next, carefully add the anchovy fillets or anchovy paste to the food processor…. You can omit these if you don’t like them, but they add a great flavor… And trust me… No one will know it has fish in it!
Now, add the chopped fresh herbs. You can use parsley, chives, tarragon, or basil, (as long as it’s fresh) to the food processor.
Bring it all together by drizzling in the olive oil, as your run the food processor or blender… This adds richness and smoothness to the dressing! Season with salt and black pepper to taste… And dress your salad! Pause occasionally to scrape down the sides of the processor bowl, making sure that all the ingredients are well incorporated.
RECIPE CARD
Green Goddess Salad & Dressing
Equipment
- 1 food processor or blender to make the dressing
Ingredients
- 10 cups Fresh salad greens bright green romaine lettuce, baby spinach, or mixed greens
- 1 Cucumber sliced
- 2 Avocados ripe, diced or sliced
- 1 cup Broccoli florets optional
- 1/4 cup chopped fresh herbs basil, cilantro, parsley, or tarragon, chopped
- 1/3 cup chopped Green Onions You can also use red onions here :
- 1/3 cup Sunflower seeds optional
- 2/3 cup crumbled feta cheese this is optional, You could also use fresh parmesan cheese here
- 2 eggs optional, hard boiled and sliced
- 2 cups Chicken Breast optional, cooked and sliced
- 1/4 cup Red Onion thinly chopped, optional
- 1/4 cup Bacon Pieces optional
- 1 cup mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons fresh lemon juice
- 2-3 anchovy fillets or 1-2 teaspoons anchovy paste optional for best flavor
- 2 garlic cloves minced
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- I thoroughly wash and dry the salad greens, ensuring they're clean and ready to be the foundation of my vibrant salad.
- Slice the cucumber into thin rounds… And the broccoli (if using) into small bite size pieces.
- Carefully dice or slice the creamy avocado.
- Chop fresh herbs: You can use basil, cilantro, or parsley, depending on your personal preferences and what's available.
- Combine all the ingredients in a large salad bowl, gently tossing them together to ensure an even distribution of flavors & textures.
- Add the OPTIONAL topping ingredients: cooked chicken slices, sliced hard boiled eggs, bacon pieces, or red onion,
- Sprinkle the sunflower seeds and crumble the feta cheese on top!
Make the Dressing
- Add the mayonnaise, Greek yogurt or sour cream, fresh lemon juice, and minced garlic cloves to the food processor., and close the lid securely, and pulse to combine.
- Next, carefully add the anchovy fillets or anchovy paste to the food processor. If your not a fan of anchovies, skip this ingredient.
- Add fresh chopped parsley herbs.
- Drizzle in the olive oil as the food processor runs. This adds richness and smoothness to the dressing. Season with salt and black pepper to taste.
- Dress your salad and enjoy!
Notes
Nutrition
How to Serve Green Goddess Salad
Serve this salad as a flavorful side dish or even a filling main course with tortilla chips (or pita chips). It’s great for gatherings, picnics, or the perfect side dish for dinner!
How to Store Leftovers
To maintain the freshness and flavor of your Green Goddess Salad, store leftovers properly. Place them in an airtight container, which helps keep the greens crisp and prevents the dressing from making them soggy.
Make sure your container is clean and dry before placing the salad inside. Gently press down on the salad to remove any excess air and ensure it’s tightly packed. Then, seal the container securely.
Refrigerate the Green Goddess Salad in the airtight container, and it will stay fresh for up to 2-3 days. However, keep in mind that the salad is best enjoyed when it’s freshly made, as the textures and flavors may change slightly after storage.
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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