This Green Goddess Salad with homemade green goddess dressing is full of bright flavor and very satisfying. Made with shredded kale, baby arugula, green cabbage, cucumber, edamame, and a crunchy mix of Marcona almonds, pistachios, and pumpkin seeds, it delivers crisp texture and a balanced bite.
If you think salads are dull, this mixed greens bowl will change your mind. It’s more than lettuce and a few toppings — it’s layered with flavor, crunch, and plant-based protein.
Toss the greens and vegetables with a lighter homemade Green Goddess dressing made with avocado and Greek yogurt for a salad that tastes like spring and eats like a complete meal.
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Why You’ll Love This Recipe
- Easy to Make — simple ingredients and minimal prep.
- Nutrient Dense & Satisfying — offers fiber, plant-based protein, and healthy fats to help you feel full.
- Great for Meal Prep — hearty greens and crunchy veggies hold up well for a day.
- Delicious — fresh herbs, crunchy toppings, and creamy dressing make every bite crave-worthy.
Dietitian Tip
Including a variety of fiber sources supports a diverse gut microbiome, which plays a role in digestion, immunity, and overall health.
Ingredient Notes
- Leafy Greens — shredded kale and arugula provide texture and nutrition.
- Cabbage — adds crunch, volume, and extra fiber; pre-shredded cabbage works well.
- Cucumber — Persian or English cucumbers keep the salad crisp and add hydration and a refreshing contrast.
- Edamame or Peas — plant-based protein and fiber; edamame is a complete protein, peas add a touch of sweetness.
- Nuts and Seeds — Marcona almonds, pistachios, and pumpkin seeds contribute crunch, healthy fats, and extra protein.
- Dressing — homemade Green Goddess dressing gives the best control over flavor and ingredients; store-bought works in a pinch.
Step-by-Step Instructions
- Slice or chop the cucumber.
- Layer shredded kale, arugula, and cabbage in a large bowl or on a plate.
- Add cucumber, edamame (or peas), and the nuts and seeds.
- Drizzle with Green Goddess dressing and toss to coat. Serve immediately.
Make it a Meal
The salad is hearty on its own, but you can bulk it up with extra protein or grains:
Grilled Chicken or Salmon — add a simple grilled or roasted portion to pair with the herb-forward dressing.
Hard-Boiled Egg — sliced egg adds texture and protein.
Whole Grains — toss in cooked quinoa, farro, or brown rice for extra substance.
Crusty Bread — a slice of bread is great for soaking up any extra dressing.
Helpful Tips
- Save time with pre-shredded kale and cabbage.
- Defrost frozen edamame overnight in the refrigerator or follow package defrost instructions.
- Peas can replace edamame if you prefer a sweeter bite.
- Store leftovers in an airtight container and use within 24 hours for best texture; keep dressing separate if possible.
Questions You May Have
Green Goddess refers to a creamy, herb-packed dressing. This recipe highlights green ingredients like kale, arugula, cabbage, cucumber, and edamame, and pairs them with a creamy homemade herb dressing.
Yes. Because kale and cabbage are sturdy, the salad will hold up in the fridge for about 24 hours. For the best texture, store the dressing separately and toss just before serving.
Shredding the kale and massaging it lightly with dressing or lemon and a pinch of salt helps reduce bitterness. In this salad, shredding and tossing with the dressing effectively softens the kale.
Related Recipes
- Tuscan Kale Salad
- Chicken Caesar Salad
- Cold Asparagus Salad
- Strawberry Goat Cheese Salad
More Easy Recipes
- Easy Air Fryer Cod (3-Ingredients!)
- Quick Tuna and Chickpea Salad (High-Protein Lunch)
- Simple Egg Salad with Greek Yogurt (No Mayo)
- Green Goddess Salad with Green Goddess Dressing (Homemade)
Did you make this salad and love it? Please leave a comment and a rating to let me know — a 5-star review is the best compliment!
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📖 Recipe
Green Goddess Salad Recipe
Kristi
Pin Recipe
Equipment
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Blender for the dressing
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Tongs to toss the salad
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Cutting board
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Paring knife to cut the cucumber
Ingredients
- 1 cup arugula (baby)
- 1 cup shredded kale
- 1 cup shredded green cabbage
- ¼ cup chopped cucumber (English or Persian)
- 2 tablespoons Marcona almonds
- 1 tablespoon pistachios, shelled
- 1 tablespoon pumpkin seeds
- ¼ cup edamame (or peas)
- ¼ cup Green Goddess dressing
Instructions
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Place the shredded kale, arugula, and cabbage on a large plate or in a medium bowl.
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Chop the cucumber and add it to the greens.
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Add the nuts, seeds, and edamame or peas.
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Drizzle with Green Goddess dressing and toss until everything is coated.
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Serve and enjoy.
Notes
- Save time by using pre-shredded kale and cabbage.
- Defrost frozen edamame in the refrigerator overnight or follow package instructions.
- Any mix of nuts and seeds works; adjust to taste and availability.
*Nutrition information is an estimate. Exact values depend on the ingredients and amounts you use and whether you use the homemade Green Goddess dressing referenced in this recipe.