The Salad That Broke the Internet
Hey friends! If you’ve spent any time on TikTok or Instagram lately, you’ve definitely seen the viral Green Goddess Salad. It’s vibrant, crunchy, and tossed in a dressing so good you could drink it. This version takes everything you love about the original and leans into the creaminess with a luscious Avocado Green Goddess Dressing.
Unlike my fruit-forward salads like the Kani Mango Salad or Spicy Mango Kani Salad, this one is a celebration of all things green. It’s savory, zesty, and incredibly satisfying. The best part? It’s basically a salad you can eat with chips think of it as a salad-dip hybrid that makes eating your veggies feel like a party.
Why It’s a Healthy Win
The base of this salad is finely chopped cabbage, cucumbers, and chives, giving you a massive volume of food for very few calories. But the real nutritional powerhouse is the dressing.
By using ripe avocado instead of mayo or heavy cream, we get that velvety texture with a dose of heart-healthy fats and fiber. The fresh herbs basil, spinach, and chives pack in antioxidants and flavor without the need for excess salt or sugar. It’s a fantastic healthy food idea for meal prep because cabbage holds its crunch for days, unlike delicate lettuce.
The Green Team
- The Greens: Green cabbage (finely diced) and baby cucumbers are the crunchy stars. You want them chopped small enough to scoop up with a chip.
- Fresh Herbs: Chives and green onions (scallions) add a mild onion bite that isn’t overpowering.
- The Creamy Element: Ripe avocado makes the dressing thick and rich without dairy (though Greek yogurt is a great add-in for protein!).
- The Zest: Fresh lemon juice and rice vinegar (or apple cider vinegar) wake up the heavy flavors.
- Nutty Depth: Walnuts, cashews, or pistachios in the dressing add body and a savory finish.
- Nutritional Yeast (Optional): For a cheesy, savory flavor without the cheese.
Green Goddess Salad with Creamy Avocado Dressing
- Total Time: 20
- Yield: 6 1x
- Diet: Vegan
Description
This viral Green Goddess Salad features finely chopped crunchy cabbage and cucumbers tossed in a rich, creamy Avocado Green Goddess Dressing. It’s a nutrient-packed salad that eats like a dip perfect for scooping up with chips or enjoying as a fresh side.
Ingredients
1 small head green cabbage, finely diced
3–4 mini cucumbers (Persian cucumbers), finely diced
1 bunch chives, finely chopped
1 bunch green onions (scallions), thinly sliced
For the Creamy Avocado Dressing:
1 large ripe avocado, pitted and peeled
1 cup fresh spinach leaves
1 cup fresh basil leaves
1 clove garlic, peeled
1 lemon, juiced (about 2–3 tbsp)
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons extra virgin olive oil
1/4 cup walnuts, cashews, or pistachios (optional, for thickness)
1/3 cup water (plus more to thin if needed)
1 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, seeded (optional for heat)
Instructions
1. Wash and finely dice the cabbage and cucumbers. They should be small, uniform pieces. Thinly slice the chives and green onions. Place all the chopped vegetables in a large mixing bowl.
2. In a blender or food processor, combine the avocado flesh, spinach, basil, garlic, lemon juice, vinegar, olive oil, nuts (if using), salt, pepper, and jalapeño (if using).
3. Blend on high until the mixture is completely smooth and creamy.
4. Stream in the water slowly while blending until you reach your desired consistency. It should be pourable but thick enough to coat the veggies.
5. Pour the green dressing over the chopped salad mixture.
6. Toss thoroughly until every piece of vegetable is coated in the dressing.
7. Serve immediately with tortilla chips, crackers, or as a side dish.
8. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Notes
For a protein boost, add a can of rinsed chickpeas or white beans to the salad.
If you don’t have a high-speed blender, finely chopping the herbs and mashing the avocado well before mixing can work, though the texture will be less smooth.
Nutritional yeast (about 2 tbsp) can be added to the dressing for a cheesy, savory flavor without dairy.
This salad holds up incredibly well in the fridge, making it excellent for meal prep.
- Prep Time: 20
- Category: Salad
- Method: No-Cook/Blended
- Cuisine: American/Viral
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Blend & Chop
Step 1: Prep the Veggies: Finely dice the green cabbage and cucumbers. You want them small almost like confetti. Slice the chives and green onions thinly. Toss everything into a large bowl.
Step 2: Make the Dressing: In a blender, combine the flesh of 1 ripe avocado, 1 cup of fresh herbs (basil, spinach, parsley, or cilantro), 1 clove of garlic, juice of 1 lemon, 2 tablespoons olive oil, 2 tablespoons rice vinegar, and a handful of nuts (walnuts or cashews). Add salt, pepper, and a splash of water.
Step 3: Blend: Blitz until completely smooth and creamy. It should be the consistency of a thick dressing. If it’s too thick, add water 1 tablespoon at a time.
Step 4: Toss: Pour the bright green dressing over the chopped veggies. Mix well until every piece is coated in green goodness.
Step 5: Serve: Eat it straight from the bowl with a spoon, or scoop it up with tortilla chips or crackers.
Make It Your Own
- Protein Power: Add canned chickpeas or grilled chicken to turn it into a full meal.
- Spicy Kick: Add a jalapeño to the blender for a spicy green goddess salad twist.
- Wrap It: Use this salad as a filling for tacos or wraps it adds amazing crunch and sauce in one step.
- Storage: This salad actually tastes better the next day as the flavors meld, making it perfect for lunch prep.
A Bowl of Green Gold
This Green Goddess Salad with Creamy Avocado Dressing is proof that healthy eating can be addictive. It’s crunchy, creamy, and bursting with fresh flavor. Grab a bag of chips and dig in!
