Green Goddess Salad

The ultimate Green Goddess Salad – made with tender butter lettuce, sliced cucumbers, creamy avocado, green onion, and the most delicious Green Goddess Dressing. This salad is fresh, flavorful, and perfect for spring!

If you’ve been following me for a while, you should know by know that I’m a salad lover through and through. From Chef Salad to Caesar Salad to Wedge Salad and everything in between, I’ve never met a salad I didn’t like.

That is… until I tried a Green Goddess Salad. I know, I know… here I am, sharing a recipe for a Green Goddess Salad and telling you it’s the one salad I tried and didn’t like. But. THIS Green Goddess Salad is different! And it couldn’t be more delicious if it tried.

Not only does it have the best combination of vegetables… between the crunchy cucumbers and the creamy avocado and the spicy radishes… but it also has pepitas for a salty crunch and a fresh herb garnish for extra flavor. And that doesn’t even include the dressing!

You guys, I’m telling you. The dressing on this salad is what makes it. Forget the chalky Greek yogurt kind or the overly thick avocado kind. This Green Goddess Dressing is based on the original recipe. A simple combination of mayo, sour cream, garlic, lemon juice, fresh herbs, and anchovy paste. Yep, I said it. Anchovy paste. It adds salty, umami flavor and is truly what takes this dressing to the next level. If you absolutely can’t stomach it, you can use capers instead. But I promise you… anchovy paste is the way to go.

what you’ll need for this recipe

Lettuce – I used 8 ounces of butter lettuce for a light, tender base. Feel free to substitute romaine, mixed greens, or any of your favorite types of lettuce.

Cucumbers – I added 1 cup thinly sliced cucumbers, which is 2-3 Persian cucumbers or 1 regular cucumber. Use English, Persian, or best of all… cucumbers from your garden!

Avocado – Avocado adds rich, creamy flavor to this salad. I used 1 large avocado, thinly sliced. Feel free to use 2 (you can never have too much avocado!)

Radishes – Thinly sliced radishes add a zesty, crunchy bite to this salad. I used 1/2 cup.

Green onions – Sliced green onions are another delicious addition for flavor and crunch. I used 1 small bunch, or about 6 green onions, thinly sliced.

Pepitas – Roasted, salted pepitas add protein, flavor, and saltiness. I added 1/3 cup pepitas, which can be found near the snack nuts at the grocery store.

Green Goddess Dressing – Last but not least, homemade Green Goddess Dressing is the perfect finishing touch!

how to make green goddess salad

Prep the vegetables. Wash and sliced the vegetables as directed.

Assemble the salad. Arrange the lettuce in a large salad bowl; top with sliced vegetables and roasted pepitas.

Add the dressing. Add dressing to taste. Toss before serving.

storage tips

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the salad undressed, since salad dressing will cause the vegetables to soften and wilt within 1 day.