Green Goddess Salad

Name: Green Goddess Salad
Ingredients: 1 small head green cabbage; 3-4 baby cucumbers (or 1 large cucumber); 1/4 cup chives; 1 bunch scallions, light green &amp; white parts; 1 cup basil leaves; 1 cup fresh spinach; 2 cloves garlic; 1 small shallot; 2 lemons, juiced; 1/4 cup olive oil; 1/4 cup raw, unsalted cashews; 1/3 cup nutritional yeast; 1 teaspoon salt; 2 tablespoons rice vinegar; 3-4 chives, optional; 1 bunch scallions, dark green tips

Posted:January 20, 2022 | Categories: Recipes | Tags:gluten-free green goddess salad vegan

Green Goddess Salad

Rated 3.7 stars by 390 users

Author:

Melissa Ben-Ishay

Get all my tool recommendations for making the Green Goddess easily here.

I can't count how many times I've made this salad over the past few years—the first time I made it, it became the hit of the party, with all my friends asking for the recipe. Since I posted it on TikTok in September 2021, more than 26 MILLION people have viewed the video. It landed me on the TODAY Show and even became the number 6 top searched recipe of 2022. So crazy.

Because of its popularity, I also know the most typical variations. Truly, I encourage you to take the components of this recipe and make it your own, using the veggies and flavors you love. Go ahead and add an avocado for extra creaminess or a jalapeño for heat. Swap out the herbs to change the flavor profile. Eat it with a chip, a fork, on tacos, or on toast. Create the perfect green goddess salad you love, that will keep you excited to eat it again and again. I can't wait to see how you make it.

The goddess, as written, will keep in the fridge for up to a week, but I recommend dressing each serving individually if you aren't planning to eat it all at once.

Cook Mode

Ingredients

For the salad

1 small head green cabbage
3-4 baby cucumbers (or 1 large cucumber)
1/4 cup chives
1 bunch scallions, light green & white parts

For the dressing

1 cup basil leaves
1 cup fresh spinach
2 cloves garlic
1 small shallot
2 lemons, juiced
1/4 cup olive oil
1/4 cup raw, unsalted cashews
1/3 cup nutritional yeast
1 teaspoon salt
2 tablespoons rice vinegar
3-4 chives, optional
1 bunch scallions, dark green tips

Directions

Finely chop the cabbage, cucumbers, chives, and light green & white parts of the scallions and add to a large bowl.
Add the dressing ingredients to a high-powered blender in the order listed (liquids should go in first). Use whatever parts of the scallions you didn’t toss in the salad. Pulse until the dressing is completely smooth and no green specks remain.
Pour the dressing over the salad and mix well to evenly coat. Serve immediately.

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