Green Goddess Salad (Viral Recipe)
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Published Jul 23, 2025
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This easy green goddess salad is made with chopped kale, cabbage, cucumber, and chickpeas, all tossed in a creamy herb dressing. It’s perfect as a dip, light lunch, or topped with your favorite protein.
This green goddess salad totally had its moment on Instagram a while back (thanks to the original viral recipe by Baked By Melissa), and I don’t know what took me so long to get it up on the blog… but better late than never!
I gave the original recipe a little EBF twist with a mix of kale and cabbage for extra crunch, plus chickpeas for some added protein. If you haven’t tried this one yet, let this be your sign—it’s so fresh, flavorful, and seriously satisfying.
Table of Contents
Why You Gotta Try This One
This salad checks all the boxes—fresh, flavorful, and super flexible. Here’s why you’re going to love it as much as I do:
- Flavor-packed The dressing is so fresh and herby with just the right amount of zing. You’ll want to put it on everything.
- Versatile: Serve it as a side salad, an appetizer with chips, or turn it into a full meal with grilled chicken, salmon, tofu, or tempeh.
- Meal prep-friendly: It holds up well in the fridge, so it’s great for prepping ahead for lunches or snacks throughout the week.
- Customizable: Swap kale for romaine, use almonds instead of walnuts, toss in avocado, shredded carrots, or whatever you have on hand.
- Vegan and gluten-free: Naturally plant-based and made with wholesome ingredients, but still creamy and satisfying.
Ingredients Needed
- green cabbage + kale – this combo brings serious crunch and color. Chop everything super fine so you get that perfect texture in every bite.
- mini cucumber – adds refreshing, hydrating crunch. Regular cucumber works just fine if that’s what you have.
- green onions + dried chives – brings that signature oniony flavor. You get a little zing from the fresh and depth from the dried.
- chickpeas – for a little protein boost and extra heartiness. This isn’t in the original recipe, but I love tossing chickpeas in to make this salad feel more like a full meal.
- basil + baby spinach – these leafy greens make up the base of the creamy dressing. Basil gives it that herby punch, while spinach keeps it smooth and mild.
- garlic + shallot – essential for bold, savory flavor in the dressing.
- fresh dill – adds a bright, vibrant flavor that really makes the dressing pop.
- lemon juice + apple cider vinegar – brings a tangy zip to balance out the creamy, nutty ingredients.
- olive oil – adds richness and helps everything blend smoothly. I recommend using a high-quality extra virgin olive oil since the flavor really comes through in the dressing.
- walnuts or cashews – either works! They help thicken the dressing and add a hint of nuttiness.
- nutritional yeast – gives the dressing that cheesy, umami-rich flavor without any dairy.
Find the full ingredient list with measurements in the recipe card below.
Customize Your Salad
There are so many ways to switch this recipe up based on what you’re craving or what you’ve got on hand. Here are some ideas:
- Add a different protein: This would be amazing with my apple cider vinegar chicken or grilled salmon for a protein-packed lunch or dinner.
- Try a different bean: No chickpeas? White beans or edamame work great and keep it totally plant-based.
- Tweak the dressing: I highly recommend trying the original first, but you can definitely play around with the herbs depending on what’s in season or what you like—basil, parsley, mint, or cilantro all work well.
- Make it nut-free: Use sunflower seeds or hemp seeds instead of walnuts or cashews in the dressing.
- Add extra crunch: Toss in some shredded carrots, sunflower seeds, or sliced radishes.
How to Make Green Goddess Salad
Step 1: Start by finely chopping the kale, cabbage, cucumber, and green onions. Add everything to a large mixing bowl. Set aside while you make the dressing.
Step 2: Add all of the dressing ingredients to a blender. Blend until smooth and creamy.
Step 3: Pour the dressing over the salad ingredients and mix until everything is well coated. Taste and add more salt if needed.
Step 4: Serve right away, or let the flavors sit soak in for 10-15 minutes. Enjoy!
Brittany’s Recipe Tips!
A few simple tricks to get the best texture and flavor from your green goddess salad:
- Chop it small: The magic of this salad is in the fine chop! Small pieces help soak up the dressing and give it that signature scoopable texture. I like to remove the kale stems and chop everything into tiny bite-sized bits so you get a little of everything in each scoop.
- Let it rest: After mixing in the dressing, let the salad sit for 5–10 minutes. This gives the flavors time to meld and helps the cabbage soften just a bit.
- Use fresh herbs: Fresh basil and dill make a huge difference in flavor here, so stick with fresh if you can! Dried just won’t give you the same punchy, vibrant taste.
- Too thick If your dressing comes out a little thick, just blend in a splash of water or extra lemon juice to thin it to your liking.
How to Store Leftovers
This salad holds up really well in the fridge, making it perfect for meal prep. Here are some tips on how to store it:
- In the fridge: Store leftovers in an airtight container for up to 3 days. The kale and cabbage stay nice and crisp, and the flavor gets even better as it sits.
- Keep the dressing separate: If you’re prepping this salad ahead of time, store the dressing and salad separately and combine just before serving to keep things ultra-fresh.
- Re-blend the dressing: If the dressing thickens in the fridge, stir in a splash of water or lemon juice to loosen it back up.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Green Goddess Salad
Ingredients
Salad
- 4 cups green cabbage, finely chopped
- 3 cups curly green kale, finely chopped
- 1 cup mini cucumber, diced
- 1 bunch green onions, finely chopped
- 1 Tablespoon dried chives
- ½ cup chickpeas
Dressing
- 1 cup fresh basil
- 1 cup baby spinach
- 2 cloves garlic
- 1 small shallot
- 2 Tablespoons fresh dill
- 6 Tablespoons lemon juice
- ¼ cup olive oil
- ¼ cup walnuts or cashews
- ⅓ cup nutritional yeast
- 2 Tablespoons apple cider vinegar
- 1 teaspoon salt
Instructions
- Finely chop the green cabbage, kale, cucumber, and green onions. Take your time with this step. Chopping everything into small, even pieces is key for the best texture and flavor in every bite. Remove the thick stems from the kale before chopping.
- Add the chopped cabbage, kale, cucumber, green onions, dried chives, and chickpeas to a large mixing bowl. Toss everything together to evenly combine, then set aside while you make the dressing.
- Add all of the dressing ingredients (basil, baby spinach, garlic, shallot, fresh dill, lemon juice, olive oil, walnuts or cashews, nutritional yeast, apple cider vinegar, and salt) to a high-speed blender. Blend until the dressing is completely smooth and creamy. If it’s too thick, you can add a splash of water to thin it out slightly.
- Pour the dressing over the chopped salad mixture and stir well until everything is evenly coated. Taste and adjust with more salt or lemon juice if needed.
- Serve right away, or let it sit for 10–15 minutes to let the flavors really meld. This salad is delicious on its own, topped with your favorite protein, or served with tortilla chips for dipping.
Notes
- Chop it fine: For the best texture, make sure to finely chop all the veggies. This helps the salad soak up the dressing and gives it that signature scoopable feel.
- Use fresh herbs: Stick with fresh basil and dill for the best flavor. Dried herbs won’t give the same fresh, vibrant taste.
- Nut-free option: Use sunflower seeds or hemp seeds instead of walnuts or cashews for a nut-free version of the dressing.
- Dressing too thick? Add a splash of water or lemon juice to thin it out as needed.
- Make ahead: You can prep the salad and dressing ahead of time. For best results, store them separately and toss together just before serving.
- Storage: Leftovers keep well in the fridge for 3–4 days. Just give everything a good toss before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Ideas
There are so many ways to enjoy this green goddess salad, which is part of why I love it so much. Thanks to the chickpeas and creamy dressing, it’s hearty enough to serve on its own for lunch or dinner, but if you want to make it even more filling, try topping it with your favorite protein. Some ideas: air fryer chicken breast, maple turmeric chicken or baked tofu.
You can also scoop it up with tortilla chips like a chunky dip (how it originally went viral!), which makes it perfect for game day or a casual get-together. It’s a great side dish, too—try pairing it with chicken burgers and grilled sweet potatoes for a summer cookout, or serve it alongside pan seared mahi mahi for a light and flavorful dinner.
This was so delicious!! I added quinoa and roasted chickpeas with mine, then topped with some hemp and pumpkin seeds. Excited to eat this all week!
Yay! So glad you loved it, Abby. Your add-ins sound amazing — love that you added quinoa and topped it with seeds for extra crunch. Thanks for making the recipe and for leaving a review!
Delicious! I prepped this Sunday afternoon for my lunches for the week (salad & dressing in separate containers) along with a protein (chicken or tofu). So flavorful! Love the brightness from the lemon juice! I subbed radishes for the green onions and loved the extra crunch — and pop of color.
We have a newly diagnosed tree nut allergy in the house, so thank you for sharing nut alternatives — now everyone can try it.