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Introduction
The Green Goddess Salad has its roots in the Golden Age of Hollywood, where it was created at the iconic Palace Hotel in San Francisco in the 1920s. Legend has it that the chef, Philip Roemer, was inspired by a popular play called 'The Green Goddess' and crafted this salad in honor of its leading lady. Since then, this verdant creation has become a beloved classic, gracing the tables of health-conscious foodies and seasoned gourmands alike. With its vibrant hues and nourishing ingredients, the Green Goddess Salad is a testament to the enduring appeal of fresh, wholesome cuisine.
Ingredients
• 8 cups (960g) mixed greens (such as romaine lettuce, green leaf lettuce, and baby spinach), rinsed and patted dry
• 1 large English cucumber, thinly sliced
• 2 cups (280g) cherry tomatoes, halved
• 1 large avocado, pitted, peeled, and diced
• 1 cup (150g) thinly sliced radishes
• 1/2 cup (70g) thinly sliced red onion
• 1/4 cup (15g) chopped fresh parsley
• 1/4 cup (15g) chopped fresh chives
• 1/4 cup (15g) chopped fresh dill
• 1/4 cup (35g) toasted sunflower seeds or pepitas (pumpkin seeds)
• Green Goddess Dressing (recipe included: 1/2 cup (120ml) plain Greek yogurt, 1/4 cup (60ml) olive oil, 2 tablespoons (30ml) white wine vinegar, 2 tablespoons (30ml) lemon juice, 1 clove garlic (minced), 1/4 cup (15g) chopped fresh parsley, 2 tablespoons (10g) chopped fresh chives, 2 tablespoons (10g) chopped fresh dill, 1 teaspoon (5ml) Dijon mustard, 1/2 teaspoon (2.5ml) salt, 1/4 teaspoon (1.25ml) black pepper)
Step 1:
Rinse the mixed greens and pat them dry with a paper towel or salad spinner. Place them in a large salad bowl.
Step 2:
Thinly slice the English cucumber and add it to the salad bowl.
Step 3:
Cut the cherry tomatoes in half and add them to the salad bowl.
Step 4:
Pit, peel, and dice the avocado, then add it to the salad bowl.
Step 5:
Thinly slice the radishes and red onion, then add them to the salad bowl.
Step 6:
Chop the fresh parsley, chives, and dill, and add them to the salad bowl.
Step 7:
Add the toasted sunflower seeds or pepitas to the salad bowl.
Step 8:
In a separate small bowl, whisk together all the ingredients for the Green Goddess Dressing until well combined.
Step 9:
Just before serving, drizzle the Green Goddess Dressing over the salad and toss gently to coat the ingredients evenly.
Q: Can I make the dressing in advance?
A: Yes, the Green Goddess Dressing can be prepared ahead of time and stored in the refrigerator for up to 5 days. Just give it a good whisk before drizzling it over the salad.
Q: How do I prevent the avocado from browning?
A: To prevent the avocado from browning, toss it with a little bit of lemon juice or olive oil before adding it to the salad. Alternatively, you can add the avocado just before serving.
Q: Can I substitute the fresh herbs in the dressing with dried herbs?
A: Yes, you can use dried herbs instead of fresh, but the flavor will be slightly different. Use 1/3 of the amount of dried herbs compared to the fresh herb measurements in the recipe.
• For the greens, a mix of romaine, green leaf lettuce, and baby spinach is recommended, but you can use any combination of your favorite crisp lettuce and greens.
• Substitute any fresh herbs in the dressing with dried herbs if necessary (use 1/3 of the amount of dried herbs).
• Toasted slivered almonds or chopped walnuts can be used instead of sunflower seeds or pepitas.
• This salad is vegetarian and can be made vegan by substituting the Greek yogurt in the dressing with a plant-based yogurt or cashew cream.
• For a gluten-free version, ensure that the Dijon mustard is gluten-free.
Serve the Green Goddess Salad chilled or at room temperature, either in a large bowl or individually plated.
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
Prepare all the salad ingredients ahead of time and keep them chilled until ready to assemble. Toss the salad with the dressing just before serving to prevent the greens from wilting.
- Use a mix of different greens and fresh herbs for the best flavor and texture.
- Toss the salad gently to avoid bruising the delicate greens and breaking down the avocado.
- Adjust the seasoning of the dressing to your taste preferences.
For a heartier meal, top the salad with grilled chicken, shrimp, or tofu. You can also add crumbled feta or goat cheese for extra creaminess.
This fresh and vibrant Green Goddess Salad pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also makes an excellent accompaniment to grilled meats or fish.
Late spring, summer
This recipe contains dairy (Greek yogurt) in the dressing. It is also naturally gluten-free and nut-free, but be sure to check the labels on ingredients like Dijon mustard and pepitas.
