Filled with bright green flavor and plenty of crunchy chopped vegetables, this Green Goddess salad is a refreshing side that complements any meal.
This crunchy Green Goddess salad quickly became a favorite online—and for good reason. At first the vibrant green color made me laugh (Oscar the Grouch came to mind!), but the texture and flavor won me over. The combination of crisp vegetables and creamy herbed dressing makes it a standout at any gathering.
It’s ideal for serving a crowd—think backyard barbecues or a large holiday meal. I often make a crunchy taco salad at BBQs, but when I want a second salad that’s different from the usual lettuce mix, this one fits the bill. The finely chopped greens and crunchy vegetables keep their texture, so the salad stays appealing even if it sits for a little while.
Aesthetics matter when it comes to serving salad. I enjoy using a pretty bowl for presentation; a wooden bowl in particular highlights the fresh green tones beautifully. The natural contrast between the greens and the wood makes the salad look vibrant and inviting. (Fun fact: my first food photography prop was a wooden salad bowl I bought when I began shooting food in 2017.)
While the classic Green Goddess is made with lots of finely diced green vegetables, salads are flexible. If you don’t like raw celery, leave it out. If you prefer another vegetable—even one that isn’t green—feel free to add it. The goal is to build a mix of textures and flavors you enjoy.
One of the best things about this salad is its versatility. It works as a side dish, a light main, or part of a buffet. Because the lettuce is diced small and many ingredients are crunchy, the salad resists wilting for longer than coarsely torn greens. For best texture, toss the salad with the dressing just before serving so everything stays crisp and fresh.
Fresh and Crunchy Green Goddess Salad
Ingredients
Dressing:
- Handful fresh parsley (or 1 Tbsp dried parsley or 2 frozen parsley cubes)
- 2 cloves garlic (or 2 frozen garlic cubes)
- 2 Tbsp lemon juice
- 1 Tbsp water
- ¾ cup mayonnaise
- 1 tsp salt
- scallion
Salad:
- Lettuce, shredded small
- 2 stalks celery, peeled and diced
- 4 Persian cucumbers, diced
- 2 scallions, cleaned and diced
- 1 green pepper, sliced very thinly
- Green cabbage, shredded
Instructions
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Combine the dressing ingredients in a blender and blend until smooth. Alternatively, use an immersion blender in a bowl or container.
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Place all salad ingredients in a large bowl, drizzle with the dressing, toss gently, and serve immediately.
Notes
Recipe by Faigy Murray