Green Goddess Salad

A bowl of chopped green salad with lettuce and cucumber, dressed lightly and topped with three triangular pita chips, sits on a white surface with a white napkin nearby—perfect alongside dishes using fresh or dried herbs from your How to Dry Herbs guide.

4.50 from 2 votes

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 🤤!

Prep Time10

Cook Time8

Total Time18

Course: Salad, Side Dish, Snack

Cuisine: American

Keyword: green goddess salad, healthy salad, salad recipe

Servings:

Author: The Modern Nonna

Equipment

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