Green Goddess Salad Recipe

This Green Goddess Salad Recipe is made with iceberg lettuce, cucumbers, chives, scallions, and tossed in a homemade green goddess dressing.

I have so much love for a great chopped salad with delicious dressing. Chopped salads will always win my heart, and when I saw the Baked By Melissa salad, I had to try it. She serves it with a delicious creamy vegan homemade green goddess dressing and it is magical. I will say, my favorite part about this salad is the dressing. It is made with lemon, oil, vinegar, garlic, shallot, nuts, chives, and greens. The secret ingredient is nutritional yeast, giving it a nice nutty and cheesy flavor.

Nutritional yeast is great for a vegan diet because it is made from a species of years grown specifically for food and harvested. It is then washes, dried, and crumbled. It is great for adding a cheesy flavor to food while keeping it plant based.

If you like this salad, you should try my Fennel Red Onion Salad and my Shrimp Pesto Salad.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Green Goddess Salad Recipe
• Food safety

Ingredients

• Lemon
• Olive oil
• Rice vinegar
• Garlic
• Shallot
• Chives
• Cashews
• Basil
• Spinach
• Nutritional yeast
• Iceberg lettuce
• Cucumber
• Chives
• Scallions

See recipe card for quantities for Green Goddess Salad Recipe.

Instructions

Place all the salad ingredients in a big bowl.

Add the olive oil, rice vinegar, lemon juice, garlic, shallot, chives, cashews, basil, spinach, nutritional years and salt in a food processor or blender. Blend until smooth.

Pour dressing over the salad and mix well.

Hint: Nutritional yeast is great to give the dressing a nice cheesy flavor to it.

Substitutions

Vinegar: I used rice vinegar because I find that it is not too strong of a flavor. You could also use apple cider vinegar or red wine vinegar.

Lettuce: I have always preferred iceberg lettuce, but I think romaine or arugula would be great as well.

Cucumber: Cucumber is great for a crunch, but if you don’t have it on hand, you could use celery or even raw zucchini.

 Scallions: Scallions and chives are super similar, so you can use one or the other, but I love using both. You could also use leeks.

Basil: Basil gives the dressing a great flavor, but you could also use parsley.

Spinach: Spinach is great for a nice kick and to add a nice green color to the dressing.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Deluxe - you can use cabbage instead of iceberg lettuce!

Check out this Avocado Tomato Salad if you love this one.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days - try to separate the greens and the dressing.

These ingredients don't stand up well to freezing.

Top tip

Nutritional yeast is great to give the dressing a nice cheesy flavor to it.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.