With an easy and delicious spicy avocado-cilantro dressing, I switched up the super-trending Green Goddess Salad by Baked by Melissa to use ingredients we always have on hand and flavors we absolutely love. Adding that kick of spice my family craves, we can’t get enough of this vibrant, fresh, and vividly green salad!! The crunchy veggies and creamy avocado dressing are a brilliant match for salty, crispy tortilla chips!! Simply heaven!
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It’s So Easy!
A quick chop and a whirl in the blender are the only things between you and Green Goddess bliss! This is a no-fuss, lunch, appetizer, side, or snack.
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The Viral TikTok Salad
Crunchy green cabbage, cucumbers, and scallions are all you need for the base of the amazing Green Goddess salad. The magic happens in the dressing! The original recipe from Baked by Melissa, calls for basil, spinach, garlic, shallot, lemon juice, olive oil, cashews, walnuts, nutritional yeast, and rice vinegar. If you’ve seen the trending Tik Tok video you know how strikingly green the dressing is!
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Creating a Simple and Spicy Dressing
I changed up the dressing to give it that punch of spice that my family loves and I wanted to incorporate the ingredients that I always have in my kitchen. Fresh cilantro, lime juice, avocado, and jalapenos were made for each other! Thinking guacamole?? With just a few ingredients, the dressing is still a gorgeous green and has enough body from the creamy avocado, without the nuts and nutritional yeast, to coat the veggies.
Not Your Average Salad
With my spicy dressing, the salad is reminiscent of super fresh and crunchy guacamole–no wonder it’s so good with chips! The cabbage and cucumbers also add bulk making it filling, but light and guilt-free. I’ve enjoyed a huge bowl of this salad as a working lunch and it left me feeling super satisfied and energized!
Is it a salad? Is it a dip?
Whatever you call it, it’s delicious! Green Goddess Salad has so much potential, here’s how to serve it:
- Make a huge bowl, serve it with chips, and delight your guests with a super fresh appetizer. Definitely making this for the Superbowl!
- Serve alongside Tandoori Chicken or Tandoori Salmon. The cool salad paired with the hot spiced tandoori dish is the chef’s kiss.
- Use as the crunchy slaw to top Blackened Fish Tacos or Roasted Cauliflower Tacos. Yum!
- Top your burger! Try it on the Sweet Potato and Black Bean Veggie Burger or Spicy Chicken Masala Burger.
How to Make Green Goddess Salad
- Finely dice cabbage and cucumbers. Thinly slice scallions and chives. Add everything to a large bowl
- Make the cilantro, avocado and jalapeno dressing
- Add the dressing to the chopped veggies and mix well.
Variations for dressing
✔️ Replace avocado with yogurt or sour cream
✔️ Keep avocado and add a dollop of yogurt or sour cream to make it extra creamy
✔️ Replace avocado with cashews and water
✔️ Add a handful of spinach to add a bright green color
Serving
Here are a few fun ways to serve this salad:
- Serve with crunchy tortilla chips
- Serve alongside Tandoori Chicken or Tandoori Salmon.
- Use as the crunchy slaw to top Blackened Fish Tacos or Roasted Cauliflower Tacos.
- Top your burger! Try it on the Sweet Potato and Black Bean Veggie Burger or Spicy Chicken Masala Burger.
Storing
This salad is best served fresh. You can also make it a couple of hours ahead and allow it to chill in the refrigerator.
More Cabbage Recipes
Did you enjoy this recipe? Here are some of my favorite recipes using cabbage:
Did you enjoy this fun trend? Check out this collection of all of my favorite TikTok Recipes!
Recipe
TikTok Green Goddess Salad - Spicy, Creamy, Delish!
Ingredients
- ½ head green cabbage finely diced
- 4 Persian cucumbers finely diced
- ¼ cup scallions thinly sliced
- 2 tablespoons chives thinly sliced (optional)
Dressing
- 1 cup cilantro leaves and stems packed
- 1 to 2 avocados more or less depending on the size of the avocado
- 1 to 2 jalapeños sliced, more or less depending on your spice level
- 2 garlic cloves peeled
- 1 lime juiced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Add diced cabbage, cucumbers, scallions, and chives to a large bowl.
- Roughly chop the cilantro and add it to the blender jar along with the garlic and jalapeno. Cut the avocado in half, remove the peel and the pit. Scoop into the blender.
- Add lime juice, salt, pepper, and olive oil. Blend until smooth. Add 1 to 2 tablespoons of water if needed.
- Add the dressing to the salad and mix well. Add more salt and pepper to taste. Serve with tortilla chips.
Video
Notes
- Replace avocado with yogurt or sour cream
- Keep avocado and add a dollop of yogurt or sour cream to make it extra creamy
- Replace avocado with cashews and water
- Add a handful of spinach to make it extra nutritious
Pushpa says
Hi Archana,
Super delicious!!! i enjoyed it.
Thank you so much for this healthy and quick dish!
Archana says
Thank you for the feedback! This salad has been on repeat at our house.
NK says
So so good! I love this version. I took the seeds of the jalapeños out when I made it for the kiddos. Well done Archana!
Archana says
Thank you!
Vivian says
Love this salad. Just bought the ingredients to cook it again .
I just skipped the jalapeños as I don't like it spicy. I love the taste and freshness of lime and cilantro. Thanks for sharing!!
Archana says
You are welcome!
Dana says
Super yummy. Thanks!
Archana says
Thank you!
Mary says
I was excited to try this recipe, but am now disappointed because it is way too spicy/hot. I only used one jalapeño. Maybe your recipe should be adjusted to include an exact measurement of the jalapeño since their sizes vary tremendously. With a much lower heat level in sure I'll love this.
Archana says
I agree, I will make that change to the recipe. Not only does the size of the Jalapeno vary, but the heat level also varies.
Betsy says
Fresh idea! I am looking forward to making this. I assume with the avocado, if I'm making too much for one meal, I would have to serve it the second time as (attempted-humor alert) "BROWN Goddess Salad". DOES the avocado discolor after a bit? ........ NOTE: if you tell me it stays green with just this amount of olive oil, salt and acidic lime juice, I will make it for a covered dish/potluck gathering where it will be out of refrigeration for a while.
Archana says
Hi Betsy! Haha, love the humor. The salad does stay green for several hours. I have refrigerated leftovers and they were still good (green) the next day!
Sarah Sowers says
This looks delicious. I’m wondering what the four balls of goodness you played with it in the one picture.?
Archana says
Those are chicken kebobs
Michele says
Alternative to cabbage (I love it, it just doesn't love me)?
Archana says
You can use a mix of finely chopped kale and carrots.
Carrie Woodley says
Fantastic and addictive as a chip dip and the perfect topping for fish tacos! Thanks so much for the recipe!
Archana says
You are most welcome. Love adding it on tacos.
Julie Fleischhacker says
This looks so good! I've added it to my meal prep list for next week. I like the idea of some meatballs on the side for a complete meal. I'll hunt down the meatballs you have in the picture. Thank you!