Green Goddess Cucumber Salad

Deliciously creamy Cucumber Salad – made even more delicious with the addition of fresh herbs and Green Goddess Dressing! This salad is crunchy, creamy, fresh, and perfect for spring!

I never thought I’d be known for cucumber salad, but here I am. With Creamy Cucumber Salad as one of my most popular recipes of all time. And to be honest, I get it. Cucumber Salad is light and simple and flavorful. And most of all… it’s nostalgic.

It’s one of those recipes people remember from childhood. One of those dishes their mom or grandma made every summer. And one of those dishes I’ve grown to absolutely LOVE.

So much so that I’ve made countless variations, from California Roll Cucumber Salad to Strawberry Cucumber Salad to Asian Cucumber Salad and so many more. Including this latest Green Goddess Cucumber Salad!

It’s reminiscent of my original Creamy Cucumber Salad, but with more pizzaz. It has extra crunch from sliced radishes, extra flavor from fresh herbs, and extra deliciousness from homemade Green Goddess Dressing.

It’s the kind of salad I could eat on a VERY regular basis, and it’s also a delicious base for grilled chicken, shrimp, crab meat, or any of your favorite proteins.

what you’ll need for this recipe

Cucumbers – Cucumbers are the main ingredient in this salad. I used 3 cups of thinly sliced Persian cucumbers, but any variety will work.

Radishes – Radishes add extra flavor and a nice, crispy texture. I added 1/4 cup, thinly sliced.

Green onion – Green onions add mild onion flavor to the salad. I used 1/2 cup, thinly sliced.

Jalapeños – Fresh jalapeños add a deliciously spicy kick and pair well with the Green Goddess dressing. Add 1-2 minced jalapeños, or more to taste.

Fresh herbs – Fresh herbs add tons of delicious flavor to this salad. I added 1/4 cup of finely chopped herbs, tightly packed. Feel free to add more for extra flavor.

Green Goddess Dressing – Green Goddess Dressing is the perfect finishing touch, adding rich, creamy, savory flavor and taking this salad to a whole new level. Use about 1/2 cup, or more/less to taste.

how to make green goddess cucumber salad

Slice the cucumbers, radishes and green onions. Slice the cucumbers, radishes, and onions into thin slices. I used a mandoline on the cucumbers for super thin, even slices, but a sharp knife will also work.

Mince the jalapeños and herbs. Mince the jalapeños, removing seeds and membranes as desired for less heat. Mince the fresh herbs.

Assemble the salad. Assemble the ingredients in a large bowl and add the dressing. Toss to mix.

Garnish. Garnish with minced herbs and fresh cracked pepper as desired.

storage tips

Leftover Cucumber Salad can be stored in an airtight container in the refrigerator and is best eaten within 2-3 days. I would not recommend freezing.