The Viral Salad, But With a Kick
Hey friends! You know and love the original Green Goddess Salad it’s crunchy, creamy, and eats like a dip. But today, we are waking up your taste buds with a Spicy Green Goddess Salad that brings the heat. We’ve taken the viral chopped salad base and tossed it in a fiery, jalapeño-spiked Avocado Dressing that is absolute liquid gold.
This recipe keeps the soul of the original finely chopped cabbage, cucumbers, and chives but ramps up the excitement. If the Kani Mango Salad is sweet and the standard Green Goddess Salad is herbaceous, this version is bold, spicy, and tangy. It’s the perfect match for salty tortilla chips, turning “eating your greens” into a full-on snack attack.
Why Add the Spice?
The creaminess of the avocado in the dressing acts as a cooling agent, which means we can be aggressive with the spice without overwhelming the dish. By blending whole jalapeños (seeds and all!) into the dressing, we get a vibrant heat that cuts through the rich fats of the avocado and nuts.
It’s an incredible healthy snack that satisfies that craving for something salty and spicy (like chips and salsa) but delivers a massive serving of fiber-rich veggies.
The Fiery Lineup
- The Crunch: Green cabbage and baby cucumbers (Persian cucumbers), chopped into tiny confetti pieces so you can scoop them.
- The Heat: Fresh jalapeños or serrano peppers blended right into the dressing. Keep the seeds in for extra fire, or remove them for a milder burn.
- The Cream: Ripe avocado gives the dressing a luscious, dairy-free creaminess that cools the palate.
- Fresh Herbs: Cilantro is the star here (it pairs perfectly with lime and jalapeño), but basil and chives work too.
- The Acid: Fresh lime juice instead of lemon for a zestier, taco-night vibe.
- Nutty Body: Walnuts or cashews provide thickness and a savory depth.
Blend & Burn
Step 1: The Micro-Chop: Finely dice the cabbage and cucumbers. Slice the green onions and chives thinly. The smaller the chop, the better the scoop! Place them in a large bowl.
Step 2: Prep the Dressing: In a high-speed blender, combine the flesh of 1 ripe avocado, 1 cup of fresh cilantro (stems included!), 1-2 jalapeños (halved, seeds in for heat), 1 clove garlic, juice of 2 limes, 1/4 cup nuts (walnuts or cashews), 2 tablespoons olive oil, and 2 tablespoons rice vinegar.
Step 3: Blitz: Blend on high until completely smooth and bright green. Taste it if you want more heat, toss in another slice of jalapeño or a pinch of cayenne. If it’s too thick, add water 1 tablespoon at a time.
Step 4: Combine: Pour the spicy green dressing over the salad. Mix thoroughly until every little piece of cabbage is coated.
Step 5: Serve: Grab your favorite tortilla chips and scoop it up like a salsa. It’s spicy, creamy, crunchy heaven.
Spicy Green Goddess Salad with Creamy Avocado Dressing
- Total Time: 20
- Yield: 6 1x
- Diet: Vegan
Description
This Spicy Green Goddess Salad takes the viral chopped salad to the next level with a fiery Jalapeño-Avocado Dressing. Finely diced cabbage and cucumbers are tossed in a creamy, spicy, and vibrant green sauce perfect for scooping with tortilla chips.
Ingredients
1 small head green cabbage, finely diced
3–4 Persian cucumbers, finely diced
1 bunch green onions (scallions), thinly sliced
1/4 cup fresh chives, chopped
For the Spicy Avocado Dressing:
1 large ripe avocado, pitted and peeled
1 cup fresh cilantro (leaves and tender stems)
1–2 jalapeño peppers (seeds in for hot, seeds out for mild)
1 clove garlic, peeled
2 limes, juiced (about 3–4 tbsp)
2 tablespoons rice vinegar
2 tablespoons olive oil
1/4 cup walnuts, cashews, or pistachios (optional, for creaminess)
1/3 cup water (plus more to thin)
1 teaspoon salt
1/2 teaspoon cumin (optional)
Instructions
1. Wash and finely dice the green cabbage and cucumbers into small, uniform pieces. Thinly slice the green onions and chives. Add all the veggies to a large mixing bowl.
2. In a high-speed blender, combine the avocado, cilantro, jalapeños, garlic, lime juice, vinegar, olive oil, nuts (if using), salt, and cumin (if using).
3. Blend on high until the mixture is silky smooth and vibrant green.
4. If the dressing is too thick, stream in water 1 tablespoon at a time while blending until it reaches a pourable consistency.
5. Pour the spicy dressing over the chopped salad mixture.
6. Toss well to ensure every piece is evenly coated.
7. Serve immediately with tortilla chips for scooping, or store in the fridge for up to 3 days.
Notes
For extra heat, leave the seeds in the jalapeños or add a pinch of cayenne pepper.
If you dislike cilantro, substitute with spinach and add more lime juice.
Serrano peppers can be used instead of jalapeños for a sharper, hotter kick.
This salad eats like a dip serve it with sturdy tortilla chips or crackers.
- Prep Time: 20
- Category: Salad
- Method: No-Cook/Blended
- Cuisine: American/Mexican-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Make It Your Own
- Protein Boost: Stir in black beans or grilled shrimp to make it a spicy taco salad meal.
- Cheese It Up: Add nutritional yeast or cotija cheese for a savory, cheesy finish.
- Extra Texture: Top with toasted pumpkin seeds (pepitas) for an extra crunch.
- Tame the Flame: Use poblano peppers for a milder, smokier flavor instead of jalapeños.
Spice Up Your Greens
This Spicy Green Goddess Salad proves that salads don’t have to be boring or bland. It’s a fiery, flavor-packed bowl that will make you actually look forward to eating your veggies.
