Can I make the dressing without a blender or food processor?

A blender or food processor is ideal for the creamy texture, but if you don’t have one, finely chop the herbs and cashews, and whisk everything together by hand. The dressing will be chunkier but still very flavorful.

How do I keep the salad crisp for longer?

Store the chopped vegetables and dressing separately, combining them only before you’re ready to serve. This keeps everything fresh and vibrant.

What can I use instead of cashews in the dressing?

If you have a nut allergy or don’t have cashews, try sunflower seeds, blanched almonds, or even a spoonful of Greek yogurt for creaminess.

Can I use store-bought Green Goddess dressing instead?

While homemade dressing truly makes this salad shine, store-bought can absolutely work in a pinch. Look for one with plenty of herbs and a creamy base for best results.

Chopped Green Goddess Salad Recipe

Name: Chopped Green Goddess Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: ½ head of green cabbage, chopped; 3 Persian cucumbers, chopped; 1 bundle green onions, chopped; Tortilla chips, for serving; 1 cup baby spinach; 1 cup fresh basil; 2 garlic cloves; 1 small shallot; 2 lemons, juiced; ¼ cup olive oil; ¼ cup cashews; ⅓ cup grated parmesan cheese; 2 tablespoons rice vinegar; 1 teaspoon salt

Description

This vibrant Chopped Green Goddess Salad features a medley of crisp green vegetables tossed in a lush, homemade herby dressing. Ready in just 10 minutes, it’s a refreshing, nutrient-packed snack or appetizer that’s perfect with tortilla chips or as a light meal.

Ingredients

Units Scale

For the Salad

1/2 head of green cabbage, chopped
3 Persian cucumbers, chopped
1 bundle green onions, chopped
Tortilla chips, for serving

For the Dressing

1 cup baby spinach
1 cup fresh basil
2 garlic cloves
1 small shallot
2 lemons, juiced
1/4 cup olive oil
1/4 cup cashews
1/3 cup grated parmesan cheese
2 tablespoons rice vinegar
1 teaspoon salt

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Instructions

Prepare the Vegetables: Chop the green cabbage, Persian cucumbers, and green onions into small, bite-sized pieces. Place them in a large mixing bowl.
Make the Dressing: Add the baby spinach, fresh basil, garlic cloves, shallot, lemon juice, olive oil, cashews, grated parmesan cheese, rice vinegar, and salt to a blender or food processor. Blend until the dressing is smooth, creamy, and bright green in color.
Toss the Salad: Pour the prepared dressing over the chopped vegetables. Toss well until all the vegetables are evenly coated with the dressing.
Serve: Enjoy the salad with tortilla chips, if desired. Serve immediately for the freshest texture and flavor.

Notes

Storage: Store the salad and dressing in the fridge in an airtight container. Eat within 1–2 days for best freshness.
Serving Suggestion: Serve with tortilla chips for a satisfying crunch or as a topping for grilled proteins.
Make it Vegan: Substitute parmesan cheese with a dairy-free alternative or nutritional yeast.
Customize: Add extra fresh herbs or swap in other crunchy veggies as desired.

Nutrition

Serving Size: 1/8 of recipe
Calories: 134 kcal
Sugar: 4g
Sodium: 371mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 4g
Cholesterol: 4mg