Have you heard of this viral green goddess salad? I kept seeing it pop up on my TikTok, and it finally intrigued me enough that I knew I had to make it.
Have you heard of this viral green goddess salad? I kept seeing it pop up on my TikTok, and it finally intrigued me enough that I knew I had to make it.
Let’s just start with this: the salad is mostly greens… on greens.. on greens. The original is from Baked By Melissa – this is my spin on it!
The reason is tastes good – and the reason I think it appealed so much to me – is because is really tossed in dressing and the veggies are chopped super small.
Because of that – and the fact that it’s eaten with tortilla chips – it’s almost more like a dip than a salad. And I can definitely get on board with that.
Anyway, I was pleasantly surprised by how flavorful this salad was and how much I enjoyed it. It tastes SO fresh. I really can’t think of a better word to describe it than fresh.
If you’re making it, make sure you eat and/or serve it with tortilla chips. On its own, meh. But with chips for dipping, it’s pretty good.
If I could do it over, I would’ve added crumbled feta and diced avocado to this. I didn’t have them on hand, but wow they would’ve made it good!
And if you’re eating it as a meal, make sure to add some protein too. Something like a quick seared salmon or grilled chicken would pair really well.
Blend the dressing
In a powerful blender or food processor, add the dressing ingredients: olive oil, rice vinegar, juice of 2 lemons, minced garlic, basil, spinach, shallot, walnuts, nutritional yeast and salt. Blend until smooth.
Make sure you’re using a powerful food processor or blender. There’s a lot that needs to be blended into liquid here!
Chop your veggies
Finely chop the lettuce and cucumber. Pour dressing over salad and toss. Serve with tortilla chips for scooping.
The finer you chop them, the better. The original recipe uses iceberg lettuce and chives. I nixed the chives because I couldn’t find them and chose romaine over iceberg because I like it a little better.
Notes
- Chips: You can either use store-bought chips or make your own. To make your own, simply cut tortillas into wedges. Brush them with olive oil on both sides, sprinkle salt and pepper, and bake in the oven on 350 F for about 15 minutes.
- This salad tastes better the longer that it sits. While the original recipe says it’ll last for a week, I think it’s best for up to 3-4 days. Store it in an airtight container in the fridge.
- If you’re making ahead of time and adding avocado and/or feta, add them right before eating or serving – they won’t store as well.
- I found that I had plenty of dressing leftover while still coating the salad pretty well. You can either use more veggies in the salad or save the extra dressing for another use (like on roasted veggies, yum!). Just make sure to pour it over the salad slowly so that you don’t end up with an overdressed salad.
Ingredients
- 1/2 cup Basil tightly packed
- 1 tbsp Garlic
- 2 Lemons Juice of
- 3 Persian cucumbers
- 1 1/2 cups Romaine lettuce
- 1 Shallot small
- 1/2 cup Spinach tightly packed
- 1/3 cup Nutritional yeast
- 1 Salt
- 1/4 cup Olive oil
- 2 tbsp Rice vinegar
- 1/4 cup Walnuts
Instructions
- In a powerful blender or food processor, add the dressing ingredients: olive oil, rice vinegar, juice of 2 lemons, minced garlic, basil, spinach, shallot, walnuts, nutritional yeast and salt. Blend until smooth.
- Make sure you’re using a powerful food processor or blender. There’s a lot that needs to be blended into liquid here!
- Finely chop the lettuce and cucumber. Pour dressing over salad and toss. Serve with tortilla chips for scooping.
- The finer you chop them, the better. The original recipe uses iceberg lettuce and chives. I nixed the chives because I couldn’t find them and chose romaine over iceberg because I like it a little better.
