Green Goddess Salad

This gorgeous green goddess salad is perfect for anyone who wants a fresh, satisfying meal that’s packed with protein and flavor! Your family will love how colorful and delicious this looks on the table. Plus, it’s ready in just 30 minutes and gives you a complete, nutritious meal in one beautiful bowl.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Active Time: 15 minutes, Total Time: 30 minutes, Serves: 4 people.

Nutrition Profile: Gut Healthy, Anti-Inflammatory, Mediterranean Diet, Healthy Pregnancy, Healthy Aging, Healthy Immunity, High-Fiber, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 262 Calories, 6g Fat, 31g Carbs, 22g Protein.

Ingredients You’ll Need

Avocado: You’ll need half of a ripe avocado, peeled and pitted. This creates the creamy base for our amazing green goddess dressing!

Buttermilk: Three-quarters cup of nonfat buttermilk gives the dressing its tangy flavor and smooth texture. If you don’t have buttermilk, you can make your own with regular milk and lemon juice.

Fresh herbs: Two tablespoons of chopped fresh herbs like tarragon, sorrel, or chives add that special green goddess flavor. Use whatever fresh herbs you can find at the store!

Vinegar: Two teaspoons of tarragon vinegar or white-wine vinegar brighten up the whole dressing. Regular white vinegar works too if that’s what you have.

Anchovy paste: One teaspoon of anchovy paste or minced anchovy fillet gives the dressing its classic umami flavor. Don’t worry – it won’t taste fishy, just deliciously savory!

Green leaf lettuce: Eight cups of bite-size pieces create the perfect base for all our toppings. You can tear it by hand or chop it with a knife.

Cooked shrimp: Twelve ounces of peeled and deveined cooked shrimp make this salad filling and protein-packed. Buy it pre-cooked to save time!

Cucumber: Half a cucumber, sliced thin, adds the perfect fresh crunch. Leave the peel on for extra nutrients and color.

Cherry tomatoes: One cup of cherry or grape tomatoes brings sweetness and beautiful color. Cut them in half if you want them to mix better with the other ingredients.

Chickpeas: One cup of canned chickpeas, rinsed and drained, adds fiber and makes this salad super filling. They also give you extra protein!

Artichoke hearts: One cup of rinsed and chopped canned artichoke hearts brings a Mediterranean flavor that’s so good. Make sure to drain them well.

Celery: Half a cup of chopped celery adds that perfect crispy texture. Cut it into small pieces so it’s easy to eat in every bite.

How to Make Green Goddess Salad

Step 1: Make the dressing first by adding the avocado, buttermilk, herbs, vinegar, and anchovy paste to a blender. Blend until smooth and creamy, about 30 seconds. The dressing should be pourable but thick enough to coat the salad.

Step 2: Put all the lettuce pieces in a large salad bowl. This gives you room to toss everything together without making a mess.

Step 3: Add the shrimp, cucumber slices, tomatoes, chickpeas, artichoke hearts, and celery on top of the lettuce. Arrange them so the salad looks colorful and pretty.

Step 4: Pour the green goddess dressing over everything and toss gently with salad tongs or two large spoons. Make sure all the ingredients get coated with that delicious dressing.

Step 5: Serve right away while everything is fresh and crispy. This salad tastes best when it’s just been made!

Easy and Quick Green Goddess Salad Version

Want to make this even faster? You can buy pre-made green goddess dressing from the store and skip making your own! Use about 3/4 cup of store-bought dressing. Also, buy pre-washed salad mix instead of chopping your own lettuce. You can even use a bag of pre-made salad kit and just add the shrimp, chickpeas, and artichoke hearts to make it more filling!

Serving Ideas

This green goddess salad is already a complete meal with protein, veggies, and healthy fats all in one bowl! If you want to make it even more filling, serve it with some warm crusty bread or pita chips on the side. It also goes great with a simple soup like tomato or vegetable broth.

Storage

Store any leftover salad in the fridge for up to 2 days in a covered container. Keep the dressing separate if you can, so the lettuce doesn’t get soggy. The dressing will keep in the fridge for up to 5 days in a sealed jar. Just give it a good shake before using it again!

Substitutions

No shrimp? You can use cooked chicken, crab meat, or even hard-boiled eggs instead. If you don’t like anchovies, just leave out the anchovy paste – the salad will still taste great. You can swap the buttermilk for Greek yogurt mixed with a little milk for the same tangy flavor.

Pro Tips

• Make it ahead: Prep all your ingredients the night before and store them separately. Then just toss everything together when you’re ready to eat!
• Perfect shrimp: If your shrimp seems rubbery, try rinsing it under cold water and patting it dry. This removes excess salt and makes it taste fresher.
• Dressing consistency: If your dressing is too thick, add a tablespoon of water. If it’s too thin, add a little more avocado.
• Herb power: Fresh herbs make all the difference! If you can only find dried herbs, use about 1/3 the amount.

FAQs

Can I make this salad without the anchovy paste?

Sure! The anchovy paste adds a savory depth, but you can totally leave it out if you don’t like it or don’t have any. The salad will still taste delicious with all the other fresh flavors.

How long does the green goddess dressing last?

The homemade dressing will keep in your fridge for about 5 days in a sealed container. Just give it a good shake or stir before using it since it might separate a little.

Can I use frozen shrimp for this recipe?

You bet! Just make sure to thaw the shrimp completely and pat it dry with paper towels before adding it to your salad. Cold, dry shrimp works best for salads.

What if I can’t find tarragon vinegar?

No worries at all! White wine vinegar, apple cider vinegar, or even regular white vinegar will work just fine. The salad will still taste amazing.

I hope you love this fresh and filling green goddess salad as much as I do! Let me know in the comments how yours turned out – I love hearing about your cooking adventures!