Green Goddess Salad
I have found a new favourite salad… the Green Goddess Salad. Thanks to TikTok, the salad has enjoyed popularity in recent years, with over 153M related views! But, did you know it was created by the Executive Chef of the Palace Hotel in San Francisco, Philip Roemer, in 1923 as a tribute to George Arliss, the star of the play “The Green Goddess.” It is reminiscent of the Ceasar Salad, created by Caesar Cardini for his restaurant in Tijuana, Mexico, also in the 1920s.
What vegetables work well in a Green Goddess Salad?
As the name suggests, the salad features green vegetables. I like a crunchy Green Goddess Salad, and so prefer ingredients with some crunch. Most versions will include a form of cabbage (I like Wombok), cucumber (I like Lebanese, with the seeds removed), spring onion or chives and lettuce (I like cos). I also like to add broccoli and spinach or rocket.
The star of the Green Goddess Salad is the dressing!
The Green Goddess Salad is really all about the dressing, typically featuring mayonnaise, sour cream, chervil, chives, anchovy, tarragon and lemon juice. I love this version, sans the mayonnaise, sour cream and anchovies, but still delicious and very nutritious. My version includes Nutrician Yeast (I recommend Braggs), originally developed for vegans, as a replacement for parmesan cheese and to provide them with B vitamins they would otherwise miss out on, including Pyridoxine Hydrochloride (Vitamin B6), Thiamine Hydrochloride (Vitamin B1), Riboflavin (vitamin B2), Folic Acid (Vitamin B9) and Vitamin B12.
The salad and dressing will last a couple of days stored separately in the fridge (an airtight container for the salad and a jar for the dressing). When ready to eat, simply mix.
The Green Goddess Salad works well as a meal
Just as the salad is super versatile when it comes to the vegetables used, it can also be easily converted to a main meal with the addition of chicken. Grilled chicken sliced or shredded BBQ chicken are delicious additions that make this salad a complete meal.
Green Goddess Salad
Ingredients
- ½ wombok cabbage, thinly sliced
- 3 Lebanese cucumbers, core removed and diced
- 1/4 cup chives, finely diced
- 4 spring onions, sliced
- Handful peas (optional)
- 1 head of broccoli, chopped into small flowerets
- 1 baby cos lettuce, chopped
- Handful of baby rocket and/or baby spinach leaves
- juice of 2 lemons
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- 1/3 cup chives, snipped
- 1/4 cup cashews (or nut of choice)
- 1 cup fresh torn basil leaves
- 1 cup fresh spinach
- 1/3 cup nutritional yeast
- 1 teaspoon salt
Instructions
- Place all dressing ingredients in a blend, and blend till smooth.
- To prepare the cucumber, I find it easiest to slice it in half lengthways, and then with a teaspoon, scoop out the seeds.
- Place all salad ingredients in a large bowl.
- Pour dressing over salad and mix well. Enjoy!
