This Green Goddess Salad with homemade green goddess dressing is packed with flavor and incredibly satisfying. Made with kale, arugula, green cabbage, cucumber, edamame, pistachios, pumpkin seeds, and marcona almonds, it's full of crunch in every bite.
If you think salads are boring, this mixed greens salad will change your mind. Afterall, this isn't a bowl of lettuce with a few toppings. 😉
The combination of leafy greens, crunchy cabbage, plant-based protein from edamame, and a mix of nuts and seeds creates layers of texture that make it hearty and substantial. Toss it all together with my homemade Green Goddess dressing - a lighter version made with avocado and Greek yogurt - for a salad that tastes like spring and eats like a meal.
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Why You'll Love This Recipe
- Easy to Make Simple ingredients, minimal prep, big flavor.
- Nutrient Dense & Satisfying Packed with 12 grams of fiber, 18 grams of plant-based protein, and healthy fats to keep you feeling full.
- Great for Meal Prep Sturdy greens and crunchy veggies hold up well.
- A Salad that Actually Tastes Good Fresh herbs, crunchy toppings, and a creamy Green Goddess dressing make every bite crave-worthy.
Dietitian Tip
This salad includes multiple fiber sources. Research suggests that greater plant diversity supports a more resilient gut microbiome, which plays a role in digestion, immunity, and overall health.
Ingredient Notes
- Leafy Greens A mixture of shredded kale and arugula creates both flavor and nutritional depth.
- Cabbage Adds volume, crunch, and even more fiber to support gut health and fullness. It's also rich in vitamin C and phytochemicals. Pre-shredded cabbage works perfectly here.
- Cucumber Persian or English cucumbers are ideal because their water content prevents the salad from becoming soggy. Cucumber adds hydration, potassium, and a refreshing contrast to the heartier greens.
- Edamame or Peas For plant-based protein, fiber, and carbohydrates that support steady energy. Edamame offers a complete protein source, while peas provided a slightly sweeter flavor. I like to use a little bit of each.
- Nuts and Seeds A mix of Rosemary Marcona almonds, pistachios, and pumpkin adds crunch along with heart-healthy fats, magnesium, and additional plant protein. The variety also increases overall phytonutrient diversity - one of the simplest ways to boost nutrient intake.
- Salad Dressing While store-bought green goddess dressing works in a pinch, homemade allows you to control the ingredients and balance healthy fats with fresh herbs.
Step-by-Step Instructions
- Slice the cucumber.
- Layer the salad greens and cabbage, cucumber, and nuts and seeds.
- Make your dressing.
- Toss all of the ingredients together and serve!
Make it a Meal
This green goddess salad is hearty on its own, but you can easily turn it into more of a substantial meal by adding a little extra protein or whole grains with one of these additions:
Grilled Chicken or Salmon Add a simple piece of grilled, shredded, or roasted chicken, baked or air-fried salmon. They pair beautifully with the fresh herbs in the Green Goddess dressing.
Hard Boiled Egg Slices of hard-boiled egg will help balance out the texture and add a boost of protein.
Serve with whole grains Toss in cooked quinoa, farro, or brown rice to make it even more filling.
Add a slice of crusty bread Sometimes the simplest addition is the most satisfying - perfect for soaking up extra dressing.
Helpful Tips
- Use pre-shredded kale and pre-shredded cabbage to save time.
- Frozen, shelled edamame can be found in the freeze section of most grocery stores. You can let it defrost overnight in the fridge or warm defrost it in the microwave.
- The recipe calls for edamame, but peas can be used instead. I included a mixture of both in the picture of ingredients.
- Store leftovers refrigerated in an airtight container or resealable plastic bag and use within 24 hours for optimal flavor and texture.
Questions You May Have
Traditionally, green goddess refers to the creamy-herb packed dressing (green goddess dressing) that a salad is made with.
In this version, the salad itself leans into the green theme with kale, arugula, cabbage, cucumber, and edamame... and is served with a creamy homemade dressing made with fresh herbs.
Yes. Because kale and cabbage are hearty greens, this salad holds up well in the refrigerator for about 24 hours. Still, for best texture, store the dressing separately and toss just before serving.
Shredding the kale and then massaging it with dressing or a squeeze of fresh lemon or lime with a pinch of salt will help reduce the bitter taste.
With this recipe, I find that the process of shredding the kale and then tossing everything together sort of massages it naturally.
More Easy Recipes
📖 Recipe
Green Goddess Salad Recipe
Equipment
- 1 Blender for the dressing
- 1 tongs to toss the salad
- 1 paring knife to cut the cucumber
Ingredients
- 1 cup arugula Baby arugula
- 1 cup shredded kale I buy pre-shredded, but you can easily shred your own.
- 1 cup green cabbage shredded. Use pre-shredded cabbage or shred your own.
- ¼ cup chopped cucumbers use English or Persian cucumbers.
- 2 tablespoon marcona almonds
- 1 tablespoon pistachios shelled
- 1 tablespoon pumpkin seeds
- ¼ cup edamame can use edamame, peas, or a combination of both.
- ¼ cup Green goddess dressing recipe included below.
Instructions
- Place shredded kale, arugula, and shredded cabbage on a large dinner plate or in a medium bowl.1 cup arugula, 1 cup shredded kale, 1 cup green cabbage
- Chop cucumber and add it to the greens.¼ cup chopped cucumbers
- Add nuts, seeds, and edamame.2 tablespoon marcona almonds, 1 tablespoon pistachios, 1 tablespoon pumpkin seeds, ¼ cup edamame
- Drizzle salad ingredients with dressing and toss to coat.¼ cup Green goddess dressing
- Serve and enjoy!
Notes
- Save time by buying pre-shredded kale and green cabbage.
- Allow frozen edamame to defrost in the fridge overnight. Otherwise, follow package instructions to defrost it.
- Any variation of nuts and seeds can be used to make this recipe. I like to use a combination of Marcona almonds, pistachios, and pumpkin seeds.
Kara Derstine says
OK...I'm the friend Kristi gave this salad to. You HAVE to make it. It's delicious. She nailed it with the dressing too. The sun may not be shining where you are, but this salad is a reminder that Spring is around the corner. MAKE IT.
Kristi Ruth RD says
Aww, you're the best! Thank you for being my taste tester, haha! Glad you loved it!