• Brittany Aldridge

The simplest green goddess salad

Green Goddess is an extremely versatile, whatever you have in your fridge and/or garden, salad dressing! I used mint, parsley, celery leaves, EVOO, garlic, white wine vinegar and greek yoghurt in mine, however you can swap the ingredients out to whatever you have available - everything bar the kitchen sink! So for example the vinegar could be swapped for lemon or lime juice, apple cider vinegar... Greek yoghurt could be exchanged for sour cream, avo, or mayo, and the herbs could be swapped for fresh coriander, dill, basil... you name it!

For this easy, fresh and zesty salad please keep reading!!!


For the dressing:

  • 2 cups fresh herbs (celery leaves, dill, parsley, coriander, basil, mint, tarragon)

  • ½ cup of something creamy (mayonnaise, Greek yoghurt, creme fraiche, sour cream, buttermilk, avocado)

  • 2 tbsp extra-virgin olive oil

  • 2 tbsp of acid (lemon juice, lime juice, apple cider vinegar, white wine vinegar, rice wine vinegar)

  • 2 tbsp cold water

  • 1 garlic clove, chopped

  • Salt and pepper, to taste

For the salad:

  • 1 400g can 4 bean mix or chickpeas, drained

  • 2 celery stalks, finely diced

  • 1 red onion, finely sliced

  • 1/2 cup roast pumpkin pieces

  • 1 head lettuce or salad leaves, washed

  • Optional: for extra protein try; soft boiled eggs, canned tuna, smoked salmon, or chicken breast.


  • Blend together water, oil and fresh herbs until smooth, creamy and bright green! Next add the yoghurt (or something creamy), the chopped garlic, salt and pepper, and the vinegar or citrus juice. Blend again until smooth and slightly emulsified.

  • Combine the salad ingredients in a large bowl, toss to combine, then pour over the green goddess dressing! Please enjoy!

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