Green Goddess Salad

Green goddess salad is fresh, creamy, and bursting with herbs. The blend of crisp cabbage, juicy cucumbers, and a tangy green dressing made from avocado, basil, and lemon makes it perfect for warm days.

I usually serve it for lunch or as a side when hosting friends.

Serving suggestions

• Grilled chicken, pan-seared tofu, grilled steak, or roasted salmon
• Garlic toast or pita chips to soak up extra dressing
• Roasted chickpeas or quinoa for vegan options
• Light pasta dishes, such as lemon-butter linguine
• Simple grains like couscous or farro
• Creamy avocado toast or fresh shrimp skewers during brunch gatherings

This is my easy recipe for green goddess salad:

This Green Goddess Salad is a crunchy cabbage salad tossed with a creamy herb dressing made from fresh basil, parsley, Greek yogurt, and lemon. It’s quick to prepare, budget-friendly, and packed with fresh flavor, making it a perfect healthy side dish for lunch or dinner.

• servings: 4
• prep time: 15 minutes
• cook time: 0 minutes
• total time: 15 minutes
• calories: 210 per serving
• cuisine: American
• course: Salad / Side Dish

Ingredients

Salad

• 3 cups green cabbage, finely chopped
• 1 cup cucumber, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup roasted sunflower seeds (optional)
• 1/4 cup green onion, sliced

Green Goddess Dressing

• 1/2 cup plain Greek yogurt
• 1/4 cup fresh parsley
• 1/4 cup fresh basil
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Finely chop the cabbage so the pieces are small and crisp. Place it in a large mixing bowl.
2. Add the diced cucumber, diced green bell pepper, green onions, and roasted sunflower seeds (if using) to the bowl with the cabbage. Toss lightly to combine.
3. In a blender or small food processor, combine the Greek yogurt, parsley, basil, lemon juice, olive oil, garlic, water, salt, and black pepper.
4. Blend for about 20–30 seconds until the dressing becomes smooth, creamy, and bright green.
5. Pour the dressing over the chopped vegetables.
6. Toss thoroughly until every piece of cabbage is evenly coated with the dressing.
7. Let the salad rest for about 5 minutes before serving so the flavors blend together.

Nutrition

Per serving (approximate)

• calories: 210
• protein: 9 g
• carbohydrates: 14 g
• fiber: 4 g
• sugar: 5 g
• fat: 14 g
• saturated fat: 2 g
• sodium: 220 mg
• vitamin C: 45% daily value
• calcium: 12% daily value

Notes

• Chop the cabbage very finely for the best texture and to help the dressing coat evenly.
• If the dressing is too thick, add 1–2 teaspoons of water and blend again.
• You can substitute cilantro for parsley if you prefer a stronger herb flavor.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving.