Green Goddess Salad

A dressing can make or break a salad. This bright, tangy spin on the classic green goddess will turn even the simplest bowl of greens into something to look forward to. Made with avocado, spinach, basil, parmesan cheese, and shallot, it takes just a few minutes to whip up in a blender and it can be used throughout the week. In the easy recipe here, it’s the star of a salad packed with refreshing sliced cabbage, cucumbers, snap peas, and green onions. But this herby, lemony dressing would be just as delicious on these grilled shrimp skewers or BLT turkey burgers, or served alongside a loaf of crusty bread for dipping. The salad itself makes a great taco topping, accompaniment for steak or salmon, or addition to a tableful of potluck side dishes.

If you are on the search for more salad recipes or easy dressings, try out this cabbage salad recipe next!

What is green goddess salad dressing?

Green goddess salad dressing has evolved significantly over the years. Introduced in the 1920s in San Francisco, early versions featured a mayonnaise base with parsley, tarragon, anchovy, and lemon (the dressing’s name is said to have come from the play The Green Goddess). Pale green and garlicky, it was also enjoyed as a flavorful vegetable dip and sauce for roasted chicken. In recent years, a new take on the dressing—minus the mayo and anchovies—has become popular. The modern, electric-green version in the recipe here plays up tender herbs and spinach and relies on avocado and parmesan for a creamy texture and punchy flavor.

Can green goddess salad be made in advance?

This salad's beauty lies not only in its color, but also in its convenience. Green goddess salad can be made up to three days ahead and it will still taste fresh and crisp. The lemon juice in the dressing keeps the avocado from discoloring and the cabbage provides a sturdy long-lasting base.