This green goddess salad is proof that simple can still be SO good. Just FOUR ingredients make up the salad base, then they’re tossed with a silky, zesty guac-style dressing. Think of it like a green, crunchy salad that meets your favorite moreish dip. Perfect for meal prep, parties and potlucks.
The first time I made this salad for my boyfriend, he was SHOOK. And finished his first helping in record time, before going back for more (and more). This is simply UNHEARD of. That’s how I knew it was a serious winner.
I think the key here is realising that salads are better when they don’t include lettuce (the exception to this rule is a grilled chicken Caesar salad, but that’s another story!) This isn’t a sad, soggy iceberg lettuce salad that instantly disappoints. It’s crunchy, satisfying and utterly moreish.
Based on Baked by Melissa’s viral TikTok version, this is FULL of goodness and flavor. Finely dicing the ingredients is key, so the green, creamy, guacamole-esque dressing coats it all and you get a little bit of everything in each spoonful.
And that dressing?? I highly recommend making a double batch because I’m 99.9% sure you’ll be like me and want it drizzled on everything and anything. It’s similar to my green goddess dip and has similar flavors to my green goddess soba noodle salad, which you might like to try too.
Ingredients
For the salad –
- White cabbage. Cabbage might sound like an underwhelming ingredient, but trust me, it works in this salad. When it’s chopped finely and coated in the dressing, it’s crunchy, delicious and very satisfying. Swap the cabbage for shredded Brussel sprouts, spinach or kale, or add extra greens with chopped broccoli, green beans, edamame beans, garden peas or asparagus.
- Scallions (spring onions). If I could, I’d put scallions in anything and everything. They instantly freshen this salad and add a lovely, subtle oniony flavor (I weirdly don’t like raw onion but love scallions). You could use very finely chopped red onion or a couple of shallots instead if you prefer.
- Herbs. I’m using flat-leaf parsley, but you can play around. Swap it for cilantro (coriander), basil, dill or mint (or a combination).
For the dressing –
- Ripe avocado. Ripe is key here. Is there anything more disappointing than slicing an avocado open and realising it’s rock hard?? You want to find one that’s creamy and soft so it blends into the creamy dressing easily.
- Basil and flat-leaf parsley. Use cilantro (coriander), dill or mint if you don’t have basil or flat-leaf parsley, or use all basil or all parsley.
- Lemon juice. Use fresh lemon juice if possible because it lifts the dressing and cuts through the creaminess of the avocado.
- Apple cider vinegar. If you don’t have any, use white wine vinegar or rice vinegar, or add more lemon juice.
How to make the salad
1. Make the green goddess dressing. Add avocado, basil, parsley, lemon juice, apple cider vinegar, salt, garlic and olive oil to a food processor or blender and blitz to combine into a creamy green sauce. Set aside while you prepare the rest of the salad.
2. Finely dice the cabbage, and finely chop the flat-leaf parsley.
3. Cut the cucumber in half and scoop out the seeds with a small spoon (the seeds are super watery, which you don’t want in your salad). Then, dice the cucumber.
4. Finely slice the scallions.
5. Add the chopped cabbage, cucumber and scallions into a large mixing bowl and scatter over the parsley.
6. Pour the dressing into the bowl and give everything a really good mix, making sure that all the vegetables are coated well. Transfer the salad to a serving platter and dig in.
Got a question?
You can! One reason this salad is so great is how well it keeps. It will last for at least three days in the fridge and is absolutely fine to make the day before you plan to serve it. It transports well too, so it’s great if you’re looking for something to take along to a picnic or party.
There are so many ways you can play around with this salad. In the base itself, think of crunchy or green veg – Romaine lettuce would be good, as would cilantro, mint, dill or basil, or a different type of cabbage. You could also use something jazzy like kohlrabi, broccoli, green beans, broad beans or edamame.
Add extra protein by adding chickpeas (or crispy chickpeas), or nuts (almonds or cashews would be lovely). Spice things up with a few spoonfuls of pickled jalapenos, or add a sprinkle of creamy feta or pan-fried halloumi.
You could also add grilled chicken (miso grilled chicken or gochujang chicken work very well with it), grilled shrimp or steak.
Yes! It’s just going to take a bit of elbow work. Chop your herbs super finely and mince the garlic, then mash the avocado and mix everything together in a big bowl with a fork to help break up the ingredients. It helps if your avocado is properly ripe and soft or you may struggle. You could also use an immersion blender if you have one.
Five ways to use this salad
- Stuff it into wraps or tacos with extra dressing on the side for dipping and drizzling.
- Load it onto creamy super smooth hummus and serve with homemade baked pita chips for a fabulous snack.
- Pair it with lamb koftas with yogurt sauce, miso maple glazed salmon, honey harissa halloumi or miso grilled chicken.
- Enjoy it with tortilla chips as a crunchy, satisfying dip (just like this green goddess dip).
- Dollop it onto grain bowls for an extra hit of veggies.
Like this recipe? Here are more easy salads you might enjoy
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Viral Green Goddess Chopped Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This green goddess salad is proof that simple can still be SO good. Just FOUR ingredients make up the salad base, then tossed with a silky, zesty guac-style dressing. Think of it like a green, crunchy salad that meets your favorite moreish dip. Perfect for meal prep, parties and potlucks.
Ingredients
For the dressing –
- 1 large ripe avocado
- 1/2 cup basil leaves
- 1/2 cup flat-leaf parsley leaves
- 2 cloves of garlic
- 3 tablespoons fresh lemon juice (roughly 1 lemon)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar (or use white wine vinegar or rice vinegar)
- 1 teaspoon salt
For the salad –
- 1 head of white cabbage
- 1 cucumber
- 4 scallions (spring onions)
- 1 cup flat-leaf parsley, chopped (stems and all!)
Equipment –
- Food processor, blender or an immersion blender
Instructions
- Make the dressing. Add the ½ cup of basil leaves, ½ cup of flat leaf parsley leaves, 2 garlic cloves, the flesh of the ripe avocado, 3 tablespoons of lemon juice, ¼ cup olive oil, 2 tablespoons apple cider vinegar and 1 teaspoon of salt to the bowl of a food processor or blender (or into a large bowl if you’re using an immersion blender). Blitz for 2 minutes, stopping to scrape down the sides if needed to make sure the dressing mixes evenly, until a creamy green sauce forms. Set aside.
- Prepare the vegetables. Chop the cabbage into small cubes. I like to cut thin slices first, then chop those slices into squares. Cut the cucumber in half and scoop out the seeds with a small spoon, then discard them. Cucumbers are SUPER watery, so removing the seeds will reduce their water level. You don’t want the water in this salad as it will dilute the dressing and make it go soggy quickly. Chop the scallions and the flat-leaf parsley finely.
- Mix the salad. Add the chopped cabbage, cucumber, scallions and parsley to a large mixing bowl. Pour over the green goddess dressing and mix thoroughly to combine well. You want every piece of chopped vegetables to be coated in the dressing.
- Serve the salad. Transfer to a serving plate and dish up.
Notes
You’ll notice the dressing is quite salty and acidic when you taste it – that’s because you want it to be a little over-seasoned by itself so it will be perfect once it’s diluted as you mix it through the salad.
STORAGE INSTRUCTIONS: The salad keeps really well and can be prepared in advance. Store in a covered container in the fridge for three days, and it’s perfectly fine to make it the day before you’re planning on serving it. It transports well too, so it’s great if you need a salad to take along to a party.
SUBSTITUTIONS: This is a salad you can REALLY play around with. Use cilantro (coriander), basil, dill or mint instead of the flat-leaf parsley (or a combination). Swap the scallions for a red onion or a couple of shallots. You could add edamame beans, green beans, asparagus, shredded kale, Brussel sprouts, green bell peppers, crunchy Romaine lettuce, broccoli or even green apples – anything green and crunchy will work well.
OPTIONAL ADDITIONS: For extra protein, add roasted nuts or seeds (I like almonds or cashews), sprinkle creamy feta on top to serve or top with pan-fried halloumi (this honey harissa halloumi would be lovely).
SERVING SUGGESTIONS: Use the salad as a crunchy dip with a pile of tortilla chips, or pita chips. Stuff it into tacos or wraps or pair it with your favorite protein (I like it with miso grilled chicken, gochujang chicken or maple miso salmon).
- Prep Time: 15
- Category: salads
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 250g
- Calories: 234
- Sugar: 4.8g
- Sodium: 466mg
- Fat: 20g
- Saturated Fat: 2.9g
- Unsaturated Fat: 15.8g
- Trans Fat: 0g
- Carbohydrates: 13.8g
- Fiber: 5.9g
- Protein: 5.3g
- Cholesterol: 0mg
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