Green Goddess Salad

If you’re active on TikTok, you’ll know that the Green Goddess Salad had everyone in a chokehold for a hot minute. Everyone was either recreating the viral salad or creating their own renditions of it. We decided to join in on the trend and create our own version of the salad. We needed to know what the hype was all about because the salad looked simple yet packed with flavor – our favorite combo.

Our take on this salad is definitely not traditional, but it includes all the necessary Green Goddess components that make it refreshing, creamy and addictive just like the OG version. Not to mention, it features a dressing we could CHUG!

What stands out

Fresh lettuce and cucumbers coated in the most creamy and perfectly tangy chug-worthy dressing you will ever taste (seriously, you will want to dip everything in it). The salad is not only visually appealing with its vibrant green color, but the mix of flavors and textures will have you hooked. The best part is that you can throw this salad together in about 10 minutes and top it with any protein of your choice to make it a satisfying, nutrient-rich meal!

How to Prepare

Preheat the oven to 450°F (230C).

Cut the tortillas into triangles and place them on a baking sheet lined with parchment paper.

Spray with avocado oil and bake for 6-8 minutes or until lightly golden. Let them cool.

Slice and dice half of an iceberg lettuce and do the same for the cucumber.

Add the lettuce and cucumber to a bowl with any protein of choice (e.g., diced chicken breast or chickpeas).

For the dressing, add all dressing ingredients to a blender and blend until smooth.

⭐ Pour the dressing over the salad and enjoy as is or scoop with the tortilla chips. Now you can enjoy your Green Goddess Salad!

Kitchen tip

This salad is, but keep the dressing separate in the fridge. It will go soggy faster unless you use cabbage or kale instead.

Swaps

1. Feel free to add a protein to the salad, such as chicken breast, grilled shrimp, salmon, tofu, or chickpeas for a vegetarian option.
2. For the salad base, mix different types of greens such as spinach, arugula, or kale.
3. Add cherry tomatoes bell peppers red onion or radishes for additional colors and textures.
4. Instead of honey Dijon mustard, you could replace it with regular Dijon mustard or a touch of honey and mustard separately.
5. Experiment with other fresh herbs like cilantro, basil, or dill for different flavor profiles.
6. This dressing is not only good on salad, but it’s also on wraps, on its own as a dip, on top of chicken skewers, or anything else you like!

Serve it with

• Some crunchy bread like our No Knead Peasant Bread
• Grilled meat like steak or chicken to add some protein
• Chickpeas or tofu for a plant-based protein source

Questions

What can we use instead of parsley?

Cilantro instead of parsley would work fine.

Can we use the dressing for anything else?

Yes, absolutely. This dressing is not only good on salad, but it’s also on wraps, on its own as a dip, on top of chicken skewers, or anything else you like!

What can we use instead of honey dijon?

If you don’t like honey Dijon mustard, leave it out or you can use regular Dijon and add a touch of maple syrup, honey, or agave to it.

How do we store the salad and dressing?

This salad is, but keep the dressing separate in the fridge. It will go soggy faster unless you use cabbage or kale instead.

How can we add protein to this salad?

Feel free to use anything you love, like cubed chicken breast or chickpeas for extra protein.

Ingredients

Makes 2 servings

The Salad

• 2 small tortillas, optional
• avocado oil spray, for the tortilla
• ½ iceberg lettuce, finely chopped
• ½ english cucumber, finely chopped

The Dressing

• ¼ cup olive oil
• ½ lemon, juiced
• ½ cup yogurt, or sour cream
• ¼ jalapeño, optional
• ½ avocado, pit removed
• ½ cup parsley
• salt, to taste
• splash of cold water, if needed
• 1 tablespoon Honey Dijon mustard

Equipment

• Nakiri Knife
• Cutting Board
• Redmond Real Salt
• Liquid Measuring Cup
• Measuring Cups + Spoons
• Baking Sheet
• Mixing Bowls
• Parchment Paper

Method

The Salad

1. Preheat the oven to 450F (230C). Cut the tortilla into triangles and place them on a baking sheet lined with parchment paper.
2. Spray the tortilla triangles with avocado oil spray. Bake for 6-8 minutes or until lightly golden. Take them out and let them cool.
3. Slice and dice half of an iceberg lettuce and do the same for the cucumber.
4. Add lettuce and cucumber to a bowl with desired protein (if you wish).

The Dressing

1. For the dressing, add all of the ingredients to a blender, and blend until smooth. You can thin it out with cold water if needed.
2. Pour the dressing on top and enjoy with tortilla chips or as is.

Kitchen notes

The nutritional information displayed here is not taking into account any additional protein you use.