By Becky Hardin
Updated Feb 3, 2026
Fresh and herby, this classic green goddess salad recipe is perfect for sunny days. I’ve taken crunchy romaine and mixed salad greens along with a few of my favorite salad ingredients and tossed them in a creamy dressing made with mayonnaise and sour cream, and loads of fresh herbs that add a burst of freshness.
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Easy Green Goddess Salad Recipe
Made with lots of fresh ingredients and full of vibrant flavors, this traditional green goddess salad is one of my favorites. This crunchy salad of romaine lettuce, cucumber, avocado, snap peas, and celery is tossed in a creamy lemon and herb dressing for a tasty and refreshing dish I love serving as a side or a meatless main. When I’m craving a green goddess type of meal, but one with a little more substance, I’ll whip up this green goddess pasta salad .
According to legend, in 1923, the executive chef at the Palace Hotel in San Francisco wanted to create something to pay tribute to actor George Arliss and his hit play, The Green Goddess. Thus, the salad was born!
Tips for Beginners
- Use a mix of your favorite herbs . Or, use whatever you have on hand. I always use parsley and chives for that classic green goddess flavor, but dill, mint, or cilantro would all be great.
- Use your favorite veggies . I don’t recommend skipping the cucumber; all of the other veggies can be swapped for your favorites. Try sliced red onions or radishes, chopped green beans or broccoli, or edamame.
- For a protein or fiber boost . Add chopped hard-boiled eggs, crumbled bacon, or grilled chicken for protein, or toss in quinoa or farro for added fiber.
- Use leftover herbs or greens in the dressing. Feel free to add whatever greens you have in the fridge, including tender greens like spinach.
- Use the dressing as a dip or sauce. It makes an excellent dip for tortilla or pita chips or fresh vegetables. Or, use as a sauce to add to pasta or sandwiches.
Ingredients1x2x3x
For the Dressing
- ▢ ½ cup mayonnaise or use Greek yogurt
- ▢ ¼ cup sour cream Greek yogurt works here too
- ▢ 1 clove garlic smashed and peeled
- ▢ 1 anchovy filet use capers for a vegetarian dressing
- ▢ ½ lemon juiced
- ▢ ½ cup fresh parsley leaves lightly packed
- ▢ ¼ cup fresh tarragon leaves
- ▢ ¼ cup sliced fresh chives
For the Salad
- ▢ 2 cups romaine hearts roughly chopped, iceberg or cabbage also work
- ▢ 2 cups mixed salad greens
- ▢ 2 Persian cucumbers cut into ¼-inch thick half-moons
- ▢ 1 avocado sliced
- ▢ 1 cup snap peas
- ▢ ½ cup diced celery
- ▢ ¼ cup sliced almonds for garnish, or your favorite
Instructions
For the Dressing
- Add the mayonnaise, sour cream, garlic, and anchovy filet to the bowl of a food processor and pulse until the garlic and anchovy are minced, about 30 seconds. ½ cup mayonnaise, ¼ cup sour cream, 1 clove garlic, 1 anchovy filet
- Next add the lemon, parsley, tarragon, and chives. Pulse until the herbs are finely chopped and the dressing is your desired consistency, about 45 seconds. ½ lemon, ½ cup fresh parsley leaves, ¼ cup fresh tarragon leaves, ¼ cup sliced fresh chives
- Season with salt and pepper to taste.
For the Salad
- Add all of the salad ingredients (romaine, salad greens, cucumber, avocado, peas, celery) to a large bowl. Drizzle over the dressing and toss to combine. 2 cups romaine hearts, 2 cups mixed salad greens, 2 Persian cucumbers, 1 avocado, 1 cup snap peas, ½ cup diced celery
- Sprinkle over the almonds and serve immediately– the avocado will brown as it sits so this salad should be served immediately after assembly. ¼ cup sliced almonds
Equipment
- Food Processor
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Green Goddess Salad Step by Step
Gather your dressing ingredients.
Make the dressing: Add ½ cup mayonnaise, ¼ cup sour cream, 1 clove garlic, and 1 anchovy filet to the food processor and process for 30 seconds or until smooth.
Add ½ lemon, ½ cup fresh parsley leaves, ¼ cup fresh tarragon leaves, and ¼ cup sliced fresh chives.
Process until the herbs are finely chopped, and the dressing is to your desired consistency. I usually process for about 45 seconds. Season with salt and pepper.
Gather the salad ingredients.
Garnish and serve: Sprinkle ¼ cup sliced almonds over the salad and serve right away. Enjoy! Don’t let the salad sit too long, as the avocado will begin to brown.
How to Store
The green goddess dressing can be made up to 2 days in advance. Store in an airtight container in the refrigerator until ready to serve. Let it come to room temperature for the best consistency.
The undressed salad, without the avocado, can be prepared up to 2 days in advance. Store the salad tightly covered in the refrigerator. When ready to serve, add the avocado.
Store leftover green goddess salad in an airtight container in the refrigerator for up to 1 day. Beyond 1 day, the salad may begin to wilt. I do not recommend freezing this salad or the dressing.
Serving Suggestions
Though I find this salad is hearty enough to stand on its own, sometimes, I’ll throw in shredded chicken for more staying power. Or, I’ll pair the salad with creamy homemade hummus , and no knead Dutch oven bread for dipping.
More Green Salad Recipes to Try
- Broccoli Salad With Bacon : This salad, colorful and packed full of flavor and texture, is ready in just 15 minutes.
- Taco Salad : Loaded with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, this taco salad is super filling and always gets me through the day.
- Avocado Salad : Filled to the brim with seasonal produce like tomatoes, cucumbers, corn, and red onion, I’ve dressed this salad in a sweet and tangy dressing loaded with fresh herbs.
more easy salad recipes
Carrot Raisin Salad
Chickpea Salad
Creamy Cucumber Salad (Cucumber Apple Salad)
Caprese Salad Recipe
Green Goddess Salad Recipe
Equipment
- Food Processor
Ingredients
For the Dressing
- ½ cup mayonnaise or use Greek yogurt
- ¼ cup sour cream Greek yogurt works here too
- 1 clove garlic smashed and peeled
- 1 anchovy filet use capers for a vegetarian dressing
- ½ lemon juiced
- ½ cup fresh parsley leaves lightly packed
- ¼ cup fresh tarragon leaves
- ¼ cup sliced fresh chives
For the Salad
- 2 cups romaine hearts roughly chopped, iceberg or cabbage also work
- 2 cups mixed salad greens
- 2 Persian cucumbers cut into ¼-inch thick half-moons
- 1 avocado sliced
- 1 cup snap peas
- ½ cup diced celery
- ¼ cup sliced almonds for garnish, or your favorite
Instructions
For the Dressing
- Add the mayonnaise, sour cream, garlic, and anchovy filet to the bowl of a food processor and pulse until the garlic and anchovy are minced, about 30 seconds. ½ cup mayonnaise, ¼ cup sour cream, 1 clove garlic, 1 anchovy filet
- Next add the lemon, parsley, tarragon, and chives. Pulse until the herbs are finely chopped and the dressing is your desired consistency, about 45 seconds. ½ lemon, ½ cup fresh parsley leaves, ¼ cup fresh tarragon leaves, ¼ cup sliced fresh chives
- Season with salt and pepper to taste.
For the Salad
- Add all of the salad ingredients (romaine, salad greens, cucumber, avocado, peas, celery) to a large bowl. Drizzle over the dressing and toss to combine. 2 cups romaine hearts, 2 cups mixed salad greens, 2 Persian cucumbers, 1 avocado, 1 cup snap peas, ½ cup diced celery
- Sprinkle over the almonds and serve immediately– the avocado will brown as it sits so this salad should be served immediately after assembly. ¼ cup sliced almonds
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
