This Green Goddess Salad Recipe is light and fresh and chock full of healthy produce. The fresh olive oil and vinegar drizzled over the top forms a healthy dressing that goes so well with the crunchy pistachios.
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When it comes to salad, this green goddess is one of my favorite recipes. It is a great way to get in lots of fruits and vegetables when eating a delicious meal.
Though they have similar names, don’t get this recipe confused with the viral TikTok recipe that took off in 2022. This recipe is made with apples, pistachios, and olives as opposed to cabbage and pesto.
But this recipe DID make it on the list of what to serve with fettuccine alfredo and so when you make a batch of this incredible salad, make up some creamy alfredo to enjoy a complete meal that will check all the boxes.
Why Make this Recipe
- Healthy: This green goddess salad recipe is made with so many delicious and healthy ingredients! This is one of my favorite ways to get lots of healthy produce!
- Quick: This recipe requires no cook time whatsoever and can be ready in about 20 minutes!
- Unique: I love this recipe because it combines a lot of delicious flavors for an even better combination. The sweet apples with the salty pistachios and briny olives combine for a unique and exciting flavor profile!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Cucumber: English cucumbers hold their shape better over time, so I would recommend using an English cucumber if possible.
- Green Apple: I prefer a Granny Smith Apple
- Green Olives: Use olives that have already been pitted if possible.
- Pistachios: I love using roasted and salted pistachios.
- Fresh Herbs: I love using mint and parsley in this recipe, but you can also adjust it to use anything else you’d like!
Tools
- Cutting Board
- Knife: Make sure to use a sharp knife when cutting for the best results
- Bowls: Use a large bowl for mixing the salad and a small bowl for mixing the dressing.
How to Make this Recipe
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Step 1: Make the Salad
Add the chopped salad ingredients into a large bowl.
Step 2: Make the Dressing
In a small, separate bowl, add all of the dressing ingredients. Use a whisk to combine.
Step 3: Mix the Salad
Pour the dressing ingredients into the salad ingredients and toss to combine.
Serve and enjoy!
Expert Tips
- You can peel the cucumber and apples or leave the peels on if you’d prefer!
- If you don’t like one of the ingredients, feel free to omit them or substitute something else in their place.
- Try to dress the salad about 20 minutes before serving so that all of the ingredients can really combine and meld together.
- You can chop some of the produce in a food processor if you’d like to cut down on the assembly time.
- If you want your dressing to be creamy dressing, you can add greek yogurt to the olive oil and vinegar.
- Add chicken to make this a healthy chicken salad recipe!
- If you’re vegan, make sure to save this as one of your new vegan recipes!
Adjustments
Here are some other delicious ingredients that you can add to your Green Goddess Salad recipe if you’d like!:
- Red Onion
- Green Onions
- Feta Cheese
- Nutritional Yeast
- Lemon Juice
- Lime Juice
- Green cabbage
- Fresh cilantro
- Creamy avocado
Recipe FAQs
Leftovers will stay good in the fridge for 2-3 days after being dressed.
This salad recipe is called The Green Goddess because all of the ingredients are delicious, green veggies!
This green salad is a great side dish to be served alongside a protein! Serve this salad with chicken breasts or sausage. You can also serve it with pita bread, pita chips, or tortilla chips if you’d prefer it to be served like a dip.
Did you like this Green Goddess Salad Recipe? If so, make sure to check out these other recipes I picked out just for you:
- Avocado Salad Recipe
- Spinach Salad with Bacon and Poppyseed Dressing
- Beet and Potato Salad from Ethiopia
- Quinoa Salad with Sundried Tomatoes and Feta Cheese
- Korean Cucumber Salad
Green Goddess Salad Recipe
Equipment
- Knife
- Bowls
Ingredients
Salad Ingredients
- 1 cucumber, peeled and diced
- ½ green apple, cubed
- ¼ cup green olives, chopped
- ¼ cup pistachios, chopped
- ¼ cup parsley, chopped
- 8 mint leaves, chopped
Dressing Ingredients
- 3 tbsp olive oil
- 1 ½ tbsp white wine vinegar
- ¼ tsp sea salt
- ⅛ tsp black pepper (Use code FF20 for 20% off)
- ⅛ tsp paprika
Instructions
- Add the chopped salad ingredients into a large bowl.
- In a small, separate bowl, add all of the dressing ingredients. Use a whisk to combine.
- Pour the dressing ingredients into the salad ingredients and toss to combine.
- Serve and enjoy!
Notes
- Cucumber: English cucumbers hold their shape better over time, so I would recommend using an English cucumber if possible.
- Green Apple: I prefer a Granny Smith Apple
- Green Olives: Use olives that have already been pitted if possible.
- Pistachios: I love using roasted and salted pistachios.
- Fresh Herbs: I love using mint and parsley in this recipe, but you can also adjust it to use anything else you’d like!
- You can peel the cucumber and apples or leave the peels on if you’d prefer! If you don’t like one of the ingredients, feel free to omit them or substitute something else in their place.
- Try to dress the salad about 20 minutes before serving so that all of the ingredients can really combine and meld together.
- You can chop some of the produce in a food processor if you’d like to cut down on the assembly time.
- If you want your dressing to be creamy dressing, you can add greek yogurt to the olive oil and vinegar.
- Add chicken to make this a healthy chicken salad recipe!
- If you’re vegan, make sure to save this as one of your new vegan recipes!
Nutrition
John Nagridge says
It was delicious. I modified it slightly. I used lovage instead of parsley and I didn’t add green olives, but I did add a green apple. Some of the family wasn’t that crazy about it and thought the paprika/mint taste was too odd. I loved it.
However, the next couple days, the pistachios became soggy and flavorless. When I make it again, I will not add the pistachios to the salad. I’ll provide them on the side for me or anyone else to add on the spot to the individual serving so the pistachios retain their crunch and flavor.
Thanks for the recipe. I know I’ll be making it again for my wife and me.
The Foreign Fork says
Hi John,
Hurray, I’m so glad that you liked the recipe!! Mint and paprika are an interesting combo, but that’s why I liked this recipe so I’m glad you did too! Serving pistachios on side is a great idea if you’re looking to eat the salad over a couple of days, great thinking 🙂 Thanks so much for leaving a comment, I appreciate it so much. Have a great day!
cathy says
I am going to try this one this weekend but I hate the taste of green pepper so I am going to have to change it up a bit and use a red or yellow pepper
Alexandria Drzazgowski says
Hi Cathy, My mom feels the same way about green peppers. They also hurt her stomach! I think that red or yellow pepper would be delicious in this recipe. I’m always a fan of switching up a recipe depending on what works for you! Let me know how it turns out.