Healthy Green Goddess Salad
This lightened up Green Goddess Salad is full of crunchy veggies and pistachios, salty feta, and it’s all tied together with a creamy avocado-based green goddess dressing!
While I love my Green Goddess Black Quinoa Salad, Brussels sprouts aren’t in season right now and I wanted to pair my green goddess dressing with a salad that’s a bit more summery.
And would you look at this gloriously green bowl of veggie goodness? It doesn’t get much more summery than this!
I don’t know about you, but I always crave light, crisp, refreshing meals on hot days, and this green goddess salad fits the bill. Bibb lettuce, cucumber, radishes, and pistachios bring the crunch-and-crisp factor, while edamame gives the salad a boost of protein and feta adds some saltiness. (Don’t worry, if you’re vegan, you can leave the feta out.)
And then there’s the dressing! It’s so good that I decided to give it its own post, but I can’t help but sing its praises here too. It’s herbaceous, tangy, and creamy, and it’s made with healthy avocado instead of sour cream and mayo like traditional green goddess dressing.
(Looking for more healthy salad ideas? My Ultimate Vegan Caesar Salad, Strawberry Quinoa Salad with Feta, and Curried Lentil Salad are all reader favorites!)
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Bibb or butter lettuce – I love the texture of Bibb or butter lettuce in this green goddess salad, but romaine, baby spinach, or a spring mix can be used instead.
- English cucumber – If you’re using a garden cucumber, I recommend cutting it lengthwise and scooping out the seeds first.
- Edamame – Buy the kind that’s already shelled and save yourself some work!
- Feta – If you’re vegan, substitute a plant-based feta or omit it.
- Salted pistachios – These are also optional, but they add a wonderful crunch to the salad.
- Microgreens – Use any kind you like, or omit them.
- Green goddess dressing
Which Is the Tastiest Microgreen?
I like pea, beet, and radish microgreens, and these three are generally regarded as some of the tastiest varieties. But don’t be afraid to experiment with different flavors and find the ones you like the best! They’re absolutely loaded with nutrients, making them a healthy addition to any salad.
How to Make Green Goddess Salad
Like most salad recipes, the work is all in preparing the veggies. Once that’s done, you just have to assemble it!
Make the dressing. Follow the instructions in the green goddess dressing post to make the dressing.
Assemble the salad. In a mixing bowl, combine the lettuce, cucumber, edamame, and radishes. Pour in the dressing and toss to coat. Transfer to a serving platter and top with feta, pistachios, and microgreens.
Tips for Success
Here are some hints and tips for a perfect green goddess salad:
- Make sure all the veggies are dry. When you’re in a rush, it’s tempting to give everything a quick rinse and throw it together, but this will water down your dressing and instead of a delightfully crisp salad, you’ll end up with one that’s soggy and wilted. Set your veggies on a clean kitchen towel to air dry while you make the dressing, or at the very least, pat them dry.
- Keep it fresh. If you’re using this salad for meal prep, don’t add the dressing when you assemble it. Instead, store the dressing separately and add it when you’re ready to eat.
- Customize it. Add tomatoes, grilled chicken, Balsamic Grilled Tofu—there’s lots of room to switch things up and make this salad your own!
This green goddess salad is the kind of light, refreshing meal perfect for lunch. If you want to use it as a side, I suggest pairing it with:
- Pesto Chickpea Melt Sandwiches
- Veggie Wraps with Quinoa
- Honey Almond Crusted Salmon
- Chicken Pad Thai Quinoa Burgers
- Detox Turmeric Lentil Soup
How to Store
Leftover salad can be stored in the refrigerator for a day if you’ve added the dressing, or for 3 to 4 days undressed. Store it in an airtight container.
Green Goddess Salad
- 2 heads Bibb or butter lettuce , leaves separated (and gently torn if large)
- 1 English cucumber , chopped
- 1 cup edamame , thawed
- 1 cup radishes , thinly sliced
- ⅔ cup feta , crumbled (vegan optional)
- ¼ cup salted pistachios , chopped, optional
- Microgreens for garnish , optional
- Green Goddess Dressing
- In a mixing bowl, combine the lettuce, cucumber, edamame, and radishes. Add the dressing and toss well to coat. Transfer to a serving platter and garnish with feta and microgreens.
- Calorie count doesn't include the green goddess dressing.
- Leftover salad can be stored in the refrigerator for a day if you’ve added the dressing, or for 3 to 4 days undressed. Store it in an airtight container.
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