Dinner

Chopped Green Goddess Salad Recipe

Byanna orden July 4, 2025July 4, 2025

If you’ve got cravings for something bright, herbaceous, and impossibly crunchy, let me introduce you to my forever obsession: Chopped Green Goddess Salad. This recipe isn’t just a feast for the eyes with all that glorious green—it’s absolutely bursting with fresh flavors and creamy, tangy goodness in every forkful. Whether you scoop it up with tortilla chips, enjoy it on its own, or pile it onto your favorite protein, this salad is about to become the main event at your table.

Chopped Green Goddess Salad Recipe - Recipe Image

Ingredients You’ll Need

This Chopped Green Goddess Salad brings together a handful of easy-to-find ingredients that each play a starring role. Every component provides a pop of color, flavor, or texture—you’ll taste the difference in every bite!

Green cabbage: The heart of the salad, providing crunch and a mild, slightly sweet flavor that soaks up the dressing beautifully.
Persian cucumbers: These little beauties add the perfect snap and juicy freshness—if you can’t find them, English cucumbers work too!
Green onions: Brings a gentle onion bite that blends perfectly into every forkful without overpowering the dish.
Tortilla chips: They’re an irresistible way to scoop up the salad and add a salty, crispy crunch with every bite.
Baby spinach: Packs in a tender texture and deep green color, plus a nutritional boost.
Fresh basil: Adds vibrant, anise-like notes and that unmistakable fresh herb aroma the Green Goddess dressing is famous for.
Garlic cloves: For that essential pungent lift—just enough to wake up the whole salad.
Shallot: Brings subtle, sweet onion flavor to the dressing, making every spoonful more interesting.
Lemon juice: Squeezed fresh, it makes the dressing bright and tangy—absolutely key!
Olive oil: Adds body and a fruity richness, tying together all the flavors in the dressing.
Cashews: The secret ingredient for a velvety, almost decadent dressing texture.
Parmesan cheese: For salty, savory depth—grate it up fresh if you can.
Rice vinegar: A splash for a subtle sweet-sour edge that keeps the creamy dressing from feeling heavy.
Salt: Don’t skimp! Salt brings all the flavors together in harmony.

How to Make Chopped Green Goddess Salad

Step 1: Prep the Veggies

Start by finely chopping your green cabbage, Persian cucumbers, and green onions. Take your time here—those little, even pieces are what make the chopped salad shine! Toss them all into a big mixing bowl so they’re ready to soak up all that delicious Green Goddess dressing.

Step 2: Blend the Green Goddess Dressing

In a blender or food processor, add the spinach, basil, garlic cloves, shallot, lemon juice, olive oil, cashews, parmesan cheese, rice vinegar, and salt. Blend until everything is wonderfully creamy and brilliantly green. Don’t stop until you can’t see any big bits—this dressing should pour like silk!

Step 3: Combine Salad and Dressing

Pour that gorgeous Green Goddess dressing right over the chopped vegetables. Use a big spoon or salad tongs to toss until every bit of cabbage and cucumber is coated in herby, tangy, creamy goodness. The transformation is instant!

Step 4: Serve with Tortilla Chips

Now for the best part—grab a handful of your favorite tortilla chips and dive in! You can serve the Chopped Green Goddess Salad in a large bowl for the table or portion it out into individual bowls. The salty crunch of the chips is the perfect contrast to the crisp, juicy greens.

How to Serve Chopped Green Goddess Salad

Garnishes

For an extra-special finish, shower your Chopped Green Goddess Salad with some fresh cracked black pepper, a few more torn basil leaves, or an extra sprinkle of grated parmesan. A little lemon zest goes a long way, too, for an extra pop of citrusy perfume.

Side Dishes

This salad is a party in its own right, but you can make it a meal by pairing Chopped Green Goddess Salad with grilled chicken, shrimp, or salmon. Or, serve it alongside a warm, crusty loaf of bread or simple roasted potatoes to turn lunch into something unforgettable.

Creative Ways to Present

Try serving Chopped Green Goddess Salad in lettuce cups for a fun, hand-held appetizer situation, or pile a scoop onto avocado halves for a beautiful brunch dish. It also shines as a topper for grain bowls or tucked inside wraps for a satisfying, picnic-ready twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which isn’t often in my house!), transfer your Chopped Green Goddess Salad into an airtight container. It’ll keep well in the fridge for up to 2 days, though the veggies were at their crispiest on day one. If you plan ahead, you can also store the chopped veggies and dressing separately and combine just before serving.

Freezing

I can’t recommend freezing Chopped Green Goddess Salad, as the fresh herbs and vegetables lose their vibrant green color and crisp texture after thawing. However, the dressing holds up well in the freezer! Stash it in a tightly sealed jar and freeze for up to a month; just give it a good shake or blend before using.

Reheating

There’s no need to reheat this salad—it’s at its freshest and most delightful straight from the fridge or at room temperature. If your dressing thickens while chilling, simply give everything a good toss or let it warm slightly on the counter before serving.

FAQs

Can I make Chopped Green Goddess Salad vegan?

Absolutely! Just swap the parmesan cheese for your favorite dairy-free alternative or a sprinkle of nutritional yeast, and double check your chips are vegan-friendly. Every bite will still be packed with that creamy, herby magic.

What if I don’t have cashews?

No cashews? No problem! Raw sunflower seeds or even blanched almonds are great substitutes. The key is to use something mild and creamy to help thicken your dressing.

Can I make Green Goddess dressing ahead of time?

Yes, you can easily prepare the dressing in advance and keep it chilled for up to 3 days. Just be sure to give it a good stir or shake before tossing with your veggies—fresh lemon juice may separate the olive oil a bit.

What other veggies can I add?

The beauty of Chopped Green Goddess Salad is its flexibility! Try tossing in some chopped snap peas, celery, or even thinly sliced radishes for an extra boost of crunch and color.

Is there a nut-free option for this recipe?

For a nut-free version, use hulled sunflower seeds instead of cashews, or simply leave them out entirely if you prefer—your dressing will still be deliciously creamy thanks to the olive oil and parmesan.

Final Thoughts

You’re just a few simple ingredients away from your new favorite healthy craving—so go on, treat yourself to a bowl of Chopped Green Goddess Salad! It’s ridiculously fresh, endlessly adaptable, and always a hit with family and friends. Let me know how you make it your own!