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Green Goddess Salad (Easy and Vegan)

Jul 14, 2022 | 0 comments

This DELICIOUS chopped green goddess salad is an explosion of flavour in every spoonful. It’s simple to make, uses only a few ingredients and keeps really well. This is a great choice to take along to a picnic or barbecue over summer.

Green goddess salad on a large white plate with a serving spoon and green goddess dressing on the side.

Coming to the realisation that actually, salads don’t need leaves, was pretty revolutionary for me. We’ve all had a really sad iceberg lettuce, sliced unripe tomatoes and watery cucumber salad that just instantly disappoints. But salads don’t have to be disappointing at all.

This one, based on that viral TikTok version, is a fab example. No lettuce, incredibly delicious and creamy dressing (thank you avocado) and one seriously addictive salad. Plus, you can eat it with a spoon which makes it an instant winner in my book!

The secret here is finely dicing the cabbage, cucumber and spring onion so the green, creamy, guacamole-esque dressing really coats everything well. It means you get a little bit of everything in a spoonful and it’s seriously addictive.


The salad itself uses only 4 ingredients which is pretty amazing! The dressing uses a few more, but they’re easy to find and I bet you have most of them already.

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 and delicious.
  • Cucumber. The biggest tip here is to de-seed your cucumber to reduce the water content and take away the risk of a soggy salad.
  • Spring onion. If I could I’d put spring onion on anything and everything. It just instantly freshens a dish and adds a lovely, subtle oniony flavour (I actually REALLY don’t like raw onion but love spring onion).

You can make this salad your own though – you could use green beans, broccoli, broad beans, edamame, asparagus, kohlrabi or any other crunchy green vegetable. So don’t worry if you’re missing an ingredient!

For the dressing –

  • Ripe avocado. Ripe is the key here. Is there anything more disappointing than slicing an avocado open and realising its rock hard?? You want to find one that’s creamy and soft so it blends into the creamy dressing.
  • Basil and flat-leaf parsley. Use coriander (cilantro) 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, it really 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

Start by making 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 salad.

Chop the cabbage into little cubes, 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 chop them into little cubes as well. Finely slice the spring onion.

Add the chopped cabbage, cucumber and spring onions into a large mixing bowl and scatter over the parsley. 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?

Can I make this salad in advance?

You can! One reason this salad is so great is how well it keeps. It will last for 3 days in the fridge and is absolutely fine to make the day before you’re planning on serving it. It transports well too so is great if you’re looking for something to take along to a picnic or barbecue.

Can I use any other vegetables in this?

Yes, you can. White cabbage, cucumber and spring onion appear in the viral TikTok version, but you really can play around here. Just choose something crunchy – Romaine lettuce would be good, as would coriander (cilantro) or basil, or a different type of cabbage. You could also use something jazzy like kohlrabi, broccoli, green beans, broad beans or edamame.

I don’t have a food processor or blender – can I still make the dressing?

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 a stick blender if you have one!

Three ways to use this salad

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 me a comment below.

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Green goddess salad on a white serving plate with a gold spoon, with green goddess dressing in a small bowl on the side.

Green Goddess Salad (Easy and Vegan)

  • Author: Kate Alexandra
  • Total Time: 15 minutes
  • Yield: 6 side servings 1x
  • Diet: Vegan


This DELICIOUS chopped green goddess salad is an explosion of flavour in every spoonful. It’s super simple to make, uses only a few ingredients and keeps really well. This is a great choice to take along to a picnic or barbecue over summer! Chopped cabbage, cucumber and spring onion is coated in a quick, vegan, creamy green dressing you’re going to love.


Units Scale

For the dressing – 

  • 1 ripe avocado
  • 1/2 cup basil leaves
  • 1/2 cup flat leaf parsley leaves
  • 2 cloves garlic
  • 3 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar (or use white wine vinegar or rice vinegar)
  • 1 teaspoon salt

For the salad – 

  • 300g white cabbage
  • 1/2 a cucumber
  • 3 spring onions
  • 1/2 cup chopped parsley

Equipment – 

  • Food processor, blender or stick blender.


  1. 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 a stick 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.
  2. Chop 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 is going to 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 spring onion finely. 
  3. Mix the salad together. Add the chopped cabbage, cucumber, spring onion and parsley to a large mixing bowl. Pour over the green goddess dressing and mix thoroughly to combine well. You want every little piece of chopped vegetable to be coated in the dressing.
  4. Serve the salad. Transfer to a serving plate and dish up.


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.

The salad keeps really well and can be prepared in advance. Store in a covered container in the fridge for 3 days and it’s perfectly fine to make it the day before you’re planning on serving it. It transports well too so is great if you need a salad to take along to a party.

  • Prep Time: 15
  • Category: salads
  • Method: no cook
  • Cuisine: mediterranean


  • Serving Size: 1 small bowl

Keywords: green goddess, chopped salad


I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.





This e-book includes my absolute favourite fakeaway recipes (popular takeaway dishes you can make at home!)

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