Green Goddess Chopped Salad is brimming with freshness and bright, herby flavors. This is a hearty salad that stays crunchy and flavorful for several days in the fridge.
recipe originally published September 28, 2017, updated June 2022
TABLE OF CONTENTS - Jump to any section:
Super flavorful salad
Green Goddess Chopped Salad combines several delicious flavors and textures into a satisfying dish. This salad can be a starter or side, or served as an entree on its own.
I can always eat a big salad as a meal. One of my favorite dishes is a blend of fresh veggies, cool greens, and a warm protein - such a simple and comforting combination!
This Green Goddess Chopped Salad is hearty enough for a place on your fall and winter table. At a time when we look to warming comfort foods, adding this salad to the menu brings that fresh balance I crave.
Oil free dressing recipe
The dressing in this recipe does include a small amount of olive oil. This recipe for Oil Free Green Goddess Dressing is a great oil free swap here, it is very similar in flavor and ingredients.
Entree salad with protein
One of the components in green goddess chopped salad is protein rich quinoa. I love this salad so much, I often make it the meal. This means I sometimes want more protein, and here are a few of the ways I boost the protein for an entree size salad:
- quick tofu slabs, like Whiskey Garlic Tofu, or Crispy Southern Fried Tofu
- an extra portion of warm quinoa
- a crumbled veggie burger, like the reader favorite White Bean Veggie Burger
More salads and sides
- Lemony Brussels and Kale Chiffonade
- Lemon Piccata Potato Salad
- Sesame Broccoli Salad
- Cauliflower Creamed Spinach
- Vegan Buffalo Wing Salad
- Cauliflower Cashew Confetti Salad
- Ginger Brussels Sprouts
- Simple Spanish Rice
- Vegan Cranberry Chicken Salad
Did you make this recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
- 1 small cabbage, finely diced
- 3 small cucumbers, finely diced
- 4 green onions, peeled, ends removed, and chopped
- 3 cups kale, chiffonade / finely chopped
- 2 cups cooked quinoa
- Wash your vegetables and chop them finely.
- Add all prepped vegetables and quinoa to a large salad bowl.
- Add all dressing ingredients to blender jar. Blend until completely smooth.
- Pour dressing over the salad and combine well.
- This salad is ready to serve immediately, and is even better after even just one hour of resting to develop flavors.
You can keep the salad in the fridge in an airtight container for up to 3 days.
This vegan recipe is dairy, gluten, and nut free.
Adding quinoa to the salad makes it more hearty so that it can be served as a main meal or side dish.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 281mgCarbohydrates: 15gNet Carbohydrates: 5gFiber: 8gSugar: 2gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.