This Green Goddess Salad isn’t your everyday, boring saladโit’s an expertly crafted, flavor-packed, nutrient-rich masterpiece that balances zesty, smoky, savory, and sweet elements in every bite! This recipe is inspired by Sweetgreen to create a customizable salad with as few or as many bells and whistles as you like because, at the end of the dayโit’s all about the hypnotic herbaceous, bright, tangy, garlicky dressing! The recipe elements are make-ahead friendly for meal prep and build-your-own salads throughout the weekโwinning!
![top view of green goddess salad being tossed](https://carlsbadcravings.com/wp-content/uploads/2024/08/Green-Goddess-Salad-0.jpg)
You will love this Green Goddess Salad Recipe
What is Green Goddess Salad?
Green Goddess Salad gets its name from the sensational Green Goddess Dressing-the ultimate flavor-packed, herb-loaded, creamy dream of a dressing! Fresh herbs like parsley, tarragon, dill, and green onions mingle with the tangy richness of Greek yogurt. Itโs zesty, thanks to a splash of lemon, and has a little savory magic from capers. Itโs the kind of dressing that makes everything taste like sunshine and green goodness!
Green Goddess Salad Ingredients
This salad recipe is BURSTING with my favorite ingredients, but you don’t have to add everything. You can omit the chicken, sweet potatoes, avocado, grains, etc., because it’s ALL ABOUT THE DRESSING! Let’s review the ingredients (measurements in the printable recipe card at the bottom of the post):
FOR THE Green Goddess Dressing:
For the SALAD:
How to make a Chopped Green Goddess Salad
Let’s take a closer look at how to make Green Goddess Salad with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
How to Serve Green Goddess Salad Recipe
There are three ways to serve this recipe:
1. If you donโt expect or want leftovers: Add all the salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine.
2. If you expect leftovers: Add all salad ingredients to a large bowl except the avocado slices and bacon. Let individuals dress their own salads with avocado, bacon, and dressing.
3. Create a salad bar: Line the salad ingredients in separate bowls and let guests assemble their own salads.
TIPS for Making Salad with Green Goddess Dressing
Green Goddess Salad Recipe Variations
What to serve with a Green Goddess Chopped Salad
This Green Goddess Salad recipe is a meal-in-one with the chicken. Flush out the meal with any of the following:
Green Goddess Meal Prep
This recipe’s ingredients can be prepped and kept separate until ready to toss or meal prep for optimal texture. Here’s how:
-Keep the Ingredients Separate: Place the lettuce in a large bowl. Seal the rest of the ingredients in separate bags (add a paper towel to the vegetables) and place them on the lettuce. Wait to add the avocado until ready to serve. The apple can be soaked in a combination of water and lemon juice, or I prefer water and apple juice with a splash of lemon. Cover the whole bowl with foil and refrigerate. When ready to enjoy, toss them all together or make individual salads throughout the week.
Timing: the vegetables can be prepared up to 48 hours ahead. The cheese can be crumbled up to 72 hours in advance. The dressing can be made 7 days in advance and stored in an airtight container in the refrigerator. The bacon can be cooked and chopped up to 72 hours in advance. Store the bacon in the fridge, noting that it will become less crispy the longer it’s stored, but it will still retain its flavor.
Storing leftover Green Goddess Salad
Store leftover salad in the fridge (not tossed with dressing) for up to 2 days for optimal texture. The ingredients are good beyond this, up to 5 days, but the lettuce will become less crisp/soften with each day. If you think you might have leftovers, keep the ingredients separate-see Meal Prep instructions above.
Green Goddess Salad FAQs
A Green Goddess Salad is a fresh, vibrant dish typically made with a mix of leafy greens, vegetables, and a creamy, herbaceous Green Goddess Dressing. The salad is named for its bright green color and the dressingโs flavorful blend of herbs and citrus.
A Green Goddess Salad typically includes leafy greens like romaine or butter lettuce, along with other green vegetables such as cucumber, avocado, and snap peas. However, as long as the salad includes the starโGreen Goddess Dressing, made with herbs, yogurt or mayonnaise, lemon juice, and garlicโit is considered “Green Goddess Salad.”
Yes, Green Goddess Salad is healthy, as it is packed with fresh greens and vegetables that are high in vitamins and fiber. The dressing, when made with Greek yogurt, adds protein while keeping the salad light and nutritious.
Absolutely! To make a Green Goddess Salad vegan, use a plant-based yogurt or mayonnaise for the dressing, omit the chicken, and ensure that all other ingredients are plant-based. The result is a creamy, flavorful salad that fits a vegan diet.
Green Goddess Salad tastes fresh and vibrant, with a mix of crisp greens and vegetables. The dressing adds a rich, creamy texture with a burst of herbaceous flavor and a hint of tanginess from lemon juice.
Yes, you can prepare the ingredients for Green Goddess Salad ahead of time. Chop and store the vegetables and greens separately in the refrigerator, and mix them with the dressing just before serving to keep everything fresh and crisp.
Absolutely! Customize your Green Goddess Salad by adding your favorite greens, vegetables, or even grains like quinoa. You can also adjust the dressing by experimenting with different herbs or adding a spicy kick with jalapeรฑos. You can omit the chicken, swap it for your favorite marinated or spice-rubbed chicken, rotisserie chicken, shrimp or pork.
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Ingredients
Sweet Potatoes
- 1 1/2 lbs sweet potatoes, peeled, ยฝ-inch chop
- 1 tablespoon olive oil
- 1/2 tablespoon pure maple syrup
- 1/2 teaspoon salt
- 1/4 tsp EACH pepper, paprika
Salad
- 1 recipe Green Goddess Dressing <click for recipe
- 1 recipe Blackened Chicken (optional) <click for recipe
- 8 cups chopped romaine (1 very large head, or 2 medium)
- 1 pint cherry tomatoes, halved
- 1 sweet apple, chopped
- 2 hard-boiled eggs, sliced (optional)
- 6 strips bacon, cooked and crumbled (optional)
- 1 cup grains like wild rice, brown rice or quinoa (optional-I use microwavable packets)
- 1/3 cup sliced almonds
- 1/3 cup feta or Gorgonzola
- 1 avocado sliced or diced
Instructions
- Note: This recipe is inspired by Sweetgreen, a restaurant that allows you to customize your own salad and salad bowls with a theme. So, while I've packed everything into this recipe, you have the power to pick and choose from what you have on hand, what you love, what you have time for, etc.
- Make the Dressing: Prepare the dressing according to the recipe instructions (click here). Add olive oil as needed to reach the desired consistency, and season with additional salt and pepper to taste. The dressing is best if chilled for at least 30 minutes before serving. Meanwhile, prepare the Blackened Chicken according to the recipe directions. Click here.
- Sweet Potatoes: Preheat the oven to 425หF. Line a large-rimmed baking sheet with parchment paper or silicone liner. Add the sweet potatoes, drizzle with olive oil, maple syrup, salt, pepper, and paprika, and toss to combine.
- Spread the sweet potatoes on the prepared baking sheet. Bake at 425หF for 30 minutes, flipping them after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
- Assemble Salad: Add the Romaine lettuce to a large bowl, then top it with the salad ingredients, including the roasted sweet potatoes and chopped chicken. Serve the avocados and bacon on the side if you are expecting leftovers.
- Add the Dressing: If you're not expecting leftovers, drizzle the salad with the desired dressing and toss. Alternatively, dress individual salads. Dig in!
Notes
Meal Prep
This recipe’s ingredients can be prepped and kept separate until ready to toss or meal prep for optimal texture. Here’s how:- Place the lettuce in a large bowl. Seal the rest of the ingredients in separate bags (add a paper towel to the vegetables) and place them on the lettuce. Wait to add the avocado until ready to serve. The apple can be soaked in a combination of water and lemon juice, or I prefer water and apple juice with a splash of lemon. Cover the whole bowl with foil and refrigerate. When ready to enjoy, toss them all together or make individual salads throughout the week.ย
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