Green Goddess Salad Recipe with Creamy Avocado Herb Dressing

This Green Goddess Salad is a fresh, crunchy bowl built around shredded green cabbage, crisp cucumber and celery, red onion and salty green olives. It’s finished with a bright, herb-forward Green Goddess dressing made with Greek yogurt and avocado for creaminess — it tastes indulgent but stays wholesome and protein-rich from the yogurt. The salad holds up well for meal prep, so it’s great for packed lunches or easy weeknight dinners.

Green Goddess Salad recipe in a larger serving bowl with dressing to the side.

Ingredient Notes

Complete amounts are listed in the recipe card below.

Green cabbage — the crunchy base for this salad.
Red onion — adds color and a mild sharpness.
Cucumber — cool texture and freshness.
Celery — adds a satisfying crunch.
Green olives — bring salt and briny tang.
Pepitas or pistachios — toasted, for a nutty topping.
Plain Greek yogurt — creates a protein-rich, creamy dressing base.
Mayonnaise — optional for extra creaminess and to mellow the yogurt.
Rice vinegar — balances the dressing with gentle acidity.
Dijon mustard — adds depth to the dressing.
Garlic — aromatic lift.
Avocado — gives the dressing its green color and silky texture.
Fresh herbs — parsley and basil are used here; cilantro is an easy swap.

Steps To Make This Recipe

Below are the straightforward steps to assemble the salad. Refer to the detailed ingredient list and measurements in the recipe card further down.

Step One: Prepare your ingredients. Thinly slice the cabbage and red onion, chop the celery and cucumber, slice the olives and toast the pepitas or pistachios if desired. Combine these salad ingredients in a large bowl.
Step Two: Make the Green Goddess dressing. In a blender or food processor, combine Greek yogurt, mayonnaise (if using), rice vinegar, Dijon mustard, garlic, avocado, salt, pepper and herbs. Blend until smooth. Taste and adjust seasoning to preference.
Step Three: Toss the salad with most of the dressing. Pour about three-quarters of the dressing over the salad and toss gently to coat. Reserve extra dressing for serving. Garnish with additional nuts and olive slices and serve.

Steps to make this recipe in a small blender with avocado and dressing.

What To Serve With Green Goddess Salad

This salad is delicious on its own or easily turned into a fuller meal. Top it with shredded rotisserie chicken, grilled salmon, or sautéed shrimp for added protein. It also pairs well with simple grilled chicken dishes, chicken burgers or wraps for a complete plate.

Recipe Tips

Cut ingredients to similar sizes so each bite combines textures and flavors evenly.
Add cooked chicken, shrimp or salmon to make the salad more substantial.
Mayonnaise is optional — omit it if you prefer a tangier dressing, or keep a small amount for creaminess.
Any mild vinegar will work, but rice vinegar adds a subtle sweet note.
Start by tossing the salad with three-quarters of the dressing — you may not need it all. Extra dressing keeps well for other uses like sandwiches or veggie dip.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

If you try this recipe, I’d love to hear how it turned out. Follow the author on social channels for more recipes and kitchen inspiration. Thanks for reading and cooking along.