Green Goddess Salad

4.50 from 2 votes

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If you’re active on TikTok, you’ll know that the Green Goddess Salad 🥗 had everyone in a chokehold for a hot minute. Everyone was either recreating the viral salad or creating their own renditions of it. I decided to join in on the trend and create my own version of the salad. I needed to know what the hype was all about because the salad looked simple yet packed with flavor – my favorite combo.

My take on this salad is definitely not traditional, but it includes all the necessary Green Goddess components that make it refreshing, creamy and addictive just like the OG version. Not to mention, it features a dressing I could CHUG 🤤!

Why You’ll Love Green Goddess Salad

Fresh lettuce and cucumbers coated in the most creamy and perfectly tangy chug-worthy dressing you will ever taste (seriously, you will want to dip everything in it 😉). The salad is not only visually appealing with its vibrant green color, but the mix of flavors and textures will have you absolutely hooked. The best part is that you can throw this salad together in about 10 minutes and top it with any protein of your choice to make it a satisfying, nutrient-rich meal!

How to Prepare Green Goddess Salad

🔥 Preheat the oven to 450°F (230C).

🔻 Cut the tortillas into triangles and place them on a baking sheet lined with parchment paper.

🥑 Spray with avocado oil and bake for 6-8 minutes or until lightly golden. Let them cool.

🥬 Slice and dice half of an iceberg lettuce and do the same for the cucumber.

🥒 Add the lettuce and cucumber to a bowl with any protein of choice (e.g., diced chicken breast or chickpeas).

🍋 For the dressing, add all dressing ingredients to a blender and blend until smooth.

⭐ Pour the dressing over the salad and enjoy as is or scoop with the tortilla chips. Now you can enjoy your Green Goddess Salad!

Nonna’s Tip 🥬

This salad is delicious, but keep the dressing separate in the fridge. It will go soggy faster unless you use cabbage or kale instead.

Green Goddess Salad

Variations and Substitutions for Green Goddess Salad

  1. Feel free to add a protein to the salad, such as chicken breast, grilled 🍤 shrimp, salmon, tofu, or chickpeas for a vegetarian option.
  2. For the salad base, mix different types of greens such as spinach, arugula, or 🥬 kale.
  3. Add cherry 🍅 tomatoes, bell peppers, red onion, or radishes for additional colors and textures.
  4. Instead of honey Dijon mustard, you could replace it with regular Dijon mustard or a touch of 🍯 honey and mustard separately.
  5. Experiment with other fresh 🌿 herbs like cilantro, basil, or dill for different flavor profiles.
  6. This dressing is not only good on salad, but it’s also amazing on wraps, on its own as a dip, on top of chicken skewers, or anything else you like!

More Salad Recipes

Best Served With

  • Some crunchy bread like my No Knead Peasant Bread
  • Grilled meat like steak 🥩 or chicken to add some protein
  • Chickpeas or tofu for a plant-based protein source
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This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.

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Best Measuring Set
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03/19/2024 03:06 pm GMT

Common Questions

What can I use instead of parsley?

Cilantro instead of parsley would work fine. 

Can I use the dressing for anything else?

Yes, absolutely. This dressing is not only good on salad, but it’s also amazing on wraps, on its own as a dip, on top of chicken skewers, or anything else you like!

What can I use instead of honey dijon?

If you don’t like honey Dijon mustard, simply leave it out or you can use regular Dijon and add a touch of maple syrup, honey, or agave to it. 

How do I store the salad and dressing?

This salad is delicious, but keep the dressing separate in the fridge. It will go soggy faster unless you use cabbage or kale instead.

How can I add protein to this salad?

Feel free to use anything you love, like cubed chicken breast or chickpeas for extra protein. 

Green Goddess Salad

My take on this salad is definitely not traditional, but it includes all the necessary Green Goddess components that make it refreshing, creamy and addictive just like the OG version. Not to mention, it features a dressing I could CHUG 🤤!
4.50 from 2 votes
Course: Salad, Side Dish, Snack
Cuisine: American
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Ingredients 

The Salad

  • 2 small tortillas, optional
  • avocado oil spray, for the tortilla
  • ½ iceberg lettuce, finely chopped
  • ½ english cucumber, finely chopped

The Dressing

  • ¼ cup olive oil
  • ½ lemon, juiced
  • ½ cup yogurt, or sour cream
  • ¼ jalapeño, optional
  • ½ avocado, pit removed
  • ½ cup parsley
  • salt, to taste
  • splash of cold water, if needed
  • 1 tablespoon Honey Dijon mustard

Instructions 

The Salad

  • Preheat the oven to 450F (230C). Cut the tortilla into triangles and place them on a baking sheet lined with parchment paper.
  • Spray the tortilla triangles with avocado oil spray. Bake for 6-8 minutes or until lightly golden. Take them out and let them cool.
  • Slice and dice half of an iceberg lettuce and do the same for the cucumber.
  • Add lettuce and cucumber to a bowl with desired protein (if you wish).

The Dressing

  • For the dressing, add all of the ingredients to a blender, and blend until smooth. You can thin it out with cold water if needed.
  • Pour the dressing on top and enjoy with tortilla chips or as is.

Video

Notes

The nutritional information displayed here is not taking into account any additional protein you use. 

Nutrition

Calories: 507kcal, Carbohydrates: 35g, Protein: 8g, Fat: 39g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Cholesterol: 8mg, Sodium: 346mg, Potassium: 801mg, Fiber: 8g, Sugar: 11g, Vitamin A: 2191IU, Vitamin C: 46mg, Calcium: 189mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish, Snack
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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