This Green Goddess Salad is fresh, creamy, and totally irresistible — packed with crisp cabbage, cool cucumber, buttery avocado, and a dreamy homemade Green Goddess Dressing that’ll have you licking the bowl. It’s the best Green Goddess Salad for meal prep, summer lunches, or anytime you need something light but satisfying.
Okay, real talk — I made this salad once on a whim when I had half a cabbage and an avocado that was dangerously close to its final days. One bite of that herby, garlicky dressing and I was absolutely done for. Now it shows up on my table at least twice a week, and my friends keep asking me for the recipe. So here we are.
Table of Contents
What Makes This Green Goddess Salad So Good
This isn’t your average boring side salad. We’re talking crunchy cabbage, cool crisp cucumber, creamy avocado, salty feta, and toasty pepitas all swimming in a luscious, herb-packed Green Goddess Dressing.
Every single bite has something going on — crunch, creaminess, tang, freshness. It’s genuinely one of those salads that doesn’t feel like a sacrifice. And yes, you can absolutely scoop it up with chips. I insist, actually.
It’s a fantastic option for summer entertaining, but honestly? It works year-round. Check out this healthy winter salad with pomegranate if you want more salad inspiration for cooler months too.
Green Goddess Salad
Equipment
- Large mixing bowl
- Knife
- Cutting board
- Blender or food processor
Ingredients
For the Salad
- 6 cups green cabbage, finely chopped about 1 small head
- 2 cups English cucumber, finely chopped about 1 whole
- 4 green onions, sliced
- 1-2 avocado, diced ripe
- ½ cup feta cheese, crumbled optional
- ½ cup pepitas (pumpkin seeds) toasted
- chips or crackers optional for serving
For the Dressing
- Green Goddess dressing homemade preferred
Instructions
- Finely chop the cabbage and add it to a large mixing bowl. Chop the cucumber and slice the green onions, then add them to the bowl.
- Dice the avocado and add it to the bowl along with crumbled feta and toasted pepitas.
- Prepare the Green Goddess dressing using a blender or food processor until smooth and creamy.
- Pour the dressing over the salad and toss well until everything is evenly coated. Adjust seasoning if needed.
- Serve immediately, optionally with chips or crackers for scooping.
Notes
Ingredients
For the Salad
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage, finely chopped | ~6 cups (1 small head) | Slice it thin — the finer the better |
| English cucumber, finely chopped | ~2 cups (1 whole) | No need to peel |
| Green onions, sliced | 4 | Both white and green parts |
| Avocado, diced | 1 to 2 | Ripe but not mushy |
| Feta cheese, crumbled | 1/2 cup | Optional, but don’t skip it |
| Pepitas (pumpkin seeds) | 1/2 cup | Toasted for extra flavor |
| Chips or crackers | As needed | Tortilla, pita, or potato — optional for serving |
For the Dressing
| Ingredient | Notes |
|---|---|
| Green Goddess Dressing | Make your own homemade version — it takes 5 minutes and changes everything |
Step-by-Step Instructions
Step 1: Chop Everything Up
Start with your cabbage. Slice it as finely as you can — almost like a slaw. The thinner the shreds, the better the dressing clings to every piece. Toss it into a large bowl, because you’re going to need the room.
Next, finely chop your cucumber. You want similar-sized pieces so every forkful has a little of everything. Slice up your green onions and add those in too.
Pro tip: Want to save some time? You can prep the cabbage and cucumber up to a day ahead and keep them in the fridge. Just add the avocado right before serving so it doesn’t brown.
Step 2: Add the Good Stuff
Dice your avocado and add it in. Don’t overthink the size — rustic chunks are totally fine and honestly more satisfying to eat. Then crumble in the feta (if you’re using it — and you really should), and scatter over those pepitas.
At this point the bowl is already looking gorgeous. All that green with little pops of white feta and golden pepitas? Chef’s kiss. This is what a Summer Green Goddess Salad dreams are made of.
Step 3: Make the Dressing
Now for the real star of the show — the Green Goddess Dressing. If you haven’t made it yet, go do that now. It’s creamy, herby, garlicky, and absolutely worth every second. A blender or food processor is your best friend here.
The dressing is what transforms this from a simple veggie bowl into the best Green Goddess Salad you’ve ever had. Don’t even think about using a bottled version. (I say this with love.)
Step 4: Toss and Serve
Pour the dressing generously over your salad and toss everything together until every single piece is coated. You want that creamy green dressing working its way into all those cabbage layers. Take a taste. Adjust salt if needed.
Serve it up straight from the bowl, or if you’re feeling fun — and I always am — set out a bowl of tortilla chips or pita chips alongside for scooping. The combo of creamy salad + crunchy chip is honestly unreal and your guests will go absolutely wild for it.
Expert Tips for the Best Green Goddess Salad
Get Your Chop Right
The secret to a great Goddess Green Salad texture is all in how finely you chop. Cabbage especially benefits from being sliced super thin — it softens slightly when tossed with dressing and becomes almost silky. A sharp knife or a mandoline makes this job so much easier.
If you want the salad to hold up longer (say, for meal prep), keep the dressing on the side and toss just before eating.
Toast Your Pepitas
Don’t skip this step! Tossing your pepitas in a dry pan over medium heat for 2-3 minutes makes them nuttier, crunchier, and way more flavorful. It takes almost zero effort and makes a noticeable difference. Just watch them — they go from perfect to burnt fast.
Avocado Timing Matters
Avocado is best added right before serving since it browns quickly once cut. If you’re making this ahead, prep everything else and store it in the fridge, then dice and fold in the avocado when you’re ready to eat.
Variations to Try
Make it vegan: Just skip the feta or swap it for a dairy-free alternative. The Goddess Green Salad is already packed with flavor, so you won’t even miss it.
Add protein: Grilled chicken, shrimp, crispy chickpeas, or even a soft-boiled egg turn this into a full meal. It’s also amazing alongside these air fryer protein bagels for a seriously satisfying lunch.
Switch up the crunch: No pepitas? Sunflower seeds, toasted almonds, or even crushed tortilla chips work beautifully. Basically anything crunchy is welcome here.
Extra veggies: Snap peas, edamame, shredded zucchini, or chopped herbs like mint or parsley all play really nicely in this Summer Green Goddess Salad.
Love salads with bold, fresh flavors? You might also enjoy this Easter salad — it’s bright, herby, and seriously beautiful on a table.
Troubleshooting
Salad getting watery? Cabbage releases moisture over time once dressed. If you’re not eating it right away, salt the cabbage lightly, let it sit for 10 minutes, then squeeze out the excess liquid before assembling. This keeps everything fresh and crisp.
Dressing too thick? Thin it out with a tablespoon of water or lemon juice at a time until it pours easily. You want it creamy but still coatable, not pasty.
Too bland? Make sure your dressing is well-seasoned — it does most of the heavy lifting here. A little extra lemon juice, salt, or fresh herbs can bring everything to life.
Storage Instructions
| Storage Method | How Long | Notes |
|---|---|---|
| Undressed salad in the fridge | Up to 3 days | Keep dressing separate |
| Dressed salad in the fridge | Up to 1 day | Best eaten same day |
| Dressing stored separately | Up to 5 days | In an airtight jar |
| Avocado (stored with pit) | 1 day | Press plastic wrap directly on surface |
Reheating & No-Waste Ideas
This salad is always served cold, so no reheating needed! But if you have leftovers, here are some genius ways to use them up:
Leftover dressed salad makes an amazing grain bowl base — just pile it over rice or quinoa and add a fried egg on top. You can also stuff it into a wrap or pita for lunch the next day. And any extra dressing? Drizzle it over roasted veggies, use it as a dip, or toss it with pasta for a quick cold noodle situation. Don’t waste a drop — it’s liquid gold.
Nutritional Information
(Per serving, based on 4 servings, without chips)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | ~14g |
| Protein | ~7g |
| Fat | ~22g |
| Fiber | ~6g |
| Sodium | ~280mg |
| Sugar | ~4g |
Note: Nutritional values are estimates and will vary based on dressing recipe and optional ingredients used.
Green Goddess Salad FAQs
What is Green Goddess Salad made of?
The classic Green Goddess Salad is built on a base of finely chopped green cabbage and cucumber, tossed with avocado, green onions, and a creamy herbed Green Goddess Dressing. This version also adds feta and pepitas for extra flavor and texture. It’s fresh, vibrant, and endlessly customizable.
Can I make this salad ahead of time?
Yes — with a little planning! Chop the cabbage, cucumber, and green onions up to a day ahead and store them in the fridge. Make the dressing ahead too and keep it in a jar. Just add the avocado and toss everything together right before serving so it stays fresh.
What does Green Goddess Dressing taste like?
It’s creamy, herby, garlicky, and bright — usually made with a base of mayo or Greek yogurt blended with fresh herbs like basil, tarragon, chives, and lemon juice. It’s rich but fresh at the same time, which is exactly why it makes this the best Green Goddess Salad dressing around.
Is Green Goddess Salad healthy?
It really is! Cabbage is loaded with fiber and antioxidants, avocado brings healthy fats, and pepitas are a great source of plant-based protein and zinc. The dressing can be made lighter with Greek yogurt instead of mayo. It’s the kind of meal that genuinely makes you feel good.
Can I use a different base instead of cabbage?
Absolutely. While cabbage gives you that satisfying crunch and holds up well to dressing, you can swap in shredded romaine, kale, or even butter lettuce. Just keep in mind that softer greens will wilt faster once dressed, so eat those versions right away. Also worth trying? This Gordon Ramsay-inspired radish salad for another crunchy, punchy option.
Let’s Wrap This Up!
If you’ve been sleeping on Green Goddess Salad, consider this your official wake-up call. It’s crunchy, creamy, fresh, herby, and honestly one of the most satisfying things you can throw together in under 15 minutes. Whether you’re making it for a summer cookout, meal prepping for the week, or just trying to use up that avocado on your counter — this one always delivers.
Give it a try and let me know what you think in the comments below! And if you loved it, I’d absolutely love it if you saved it to Pinterest so more people can discover this gem. 🌿 Happy eating!
