Green Goddess Salad

Fresh, colorful, and packed with wholesome ingredients, this Green Goddess Salad is the perfect meal when you’re craving something light without sacrificing flavor. Tender shrimp, crisp vegetables, creamy avocado dressing, and protein-rich chickpeas come together in a vibrant salad that’s satisfying enough for lunch or dinner. The homemade Green Goddess dressing is silky, tangy, and bursting with fresh herbs, making every bite taste bright and refreshing.

Whether you’re serving it for a quick weeknight dinner, a leisurely weekend lunch, or a summer gathering with friends, this salad is as beautiful on the table as it is delicious.

For extra crunch, sprinkle toasted sunflower seeds, sliced almonds, or pepitas over the top.

Save

Why You’ll Love This Recipe

• This salad is fresh, crisp, and incredibly satisfying.
• The homemade Green Goddess dressing is creamy without using heavy mayonnaise.
• It’s packed with lean protein, healthy fats, and plenty of fresh vegetables.
• Perfect for meal prep since the dressing can be made ahead of time.
• Ready in about 30 minutes from start to finish.

Ingredients

For the Green Goddess Dressing:

• ½ avocado, peeled and pitted
• ¾ cup nonfat buttermilk
• 2 tablespoons chopped fresh herbs such as tarragon, sorrel, and/or chives
• 2 teaspoons tarragon vinegar or white wine vinegar
• 1 teaspoon anchovy paste or 1 minced anchovy fillet

For the Salad:

• 8 cups green leaf lettuce, torn into bite-size pieces
• 12 ounces cooked shrimp, peeled and deveined
• ½ cucumber, sliced
• 1 cup cherry or grape tomatoes
• 1 cup canned chickpeas, rinsed and drained
• 1 cup canned artichoke hearts, rinsed and chopped
• ½ cup chopped celery

Save

How It Comes Together

• Add the avocado, buttermilk, fresh herbs, vinegar, and anchovy paste to a blender. Blend until completely smooth and creamy.
• Arrange the lettuce on four serving plates.
• Top each salad with shrimp, cucumber, tomatoes, chickpeas, artichokes, and celery.
• Drizzle generously with the Green Goddess dressing and serve immediately.

Tips for Success

• Use ripe avocado for the creamiest dressing.
• Fresh herbs make a noticeable difference in flavor, so use whatever combination you enjoy most.
• Pat the shrimp dry before adding them to the salad to keep everything crisp.
• If making ahead, store the dressing separately and toss just before serving.
• For extra crunch, sprinkle toasted sunflower seeds, sliced almonds, or pepitas over the top.

Serving Ideas

• Pair with warm crusty bread or garlic toast.
• Serve alongside a cup of chilled gazpacho for a refreshing summer meal.
• Add grilled chicken or salmon if you’re feeding a larger crowd.
• Finish with a squeeze of fresh lemon just before serving for extra brightness.

Tips for Entertaining

• Arrange the salad on a large serving platter for a stunning presentation.
• Keep the dressing on the side so guests can add as much as they like.
• Prepare all of the vegetables several hours ahead and refrigerate until serving time.
• Garnish with extra fresh herbs and avocado slices for an elegant finishing touch.