15-Minute Green Goddess Chopped Salad That’s Simply Irresist

Oh my gosh, you’ve probably seen this gorgeous Green Goddess Chopped Salad all over TikTok and Instagram – and let me tell you, it absolutely lives up to the hype! I first stumbled upon this refreshing, crunchy, herby masterpiece when I needed something bright and healthy to bring to my sister’s spring picnic. Everyone went nuts for it! The creamy herb dressing clings perfectly to every bite of crisp romaine, juicy tomatoes, and that irresistible avocado (because what’s a salad without avocado, am I right?).

What I love most about this salad is how perfectly it captures that fresh start feeling – whether you’re meal prepping for the week, wanting a healthy lunch that won’t weigh you down, or just craving something that tastes like sunshine in a bowl. And the best part? It comes together in about 15 minutes – quicker than waiting in line at those fancy meal delivery services! Trust me, once you taste that herby, garlicky dressing coating all those colorful veggies, you’ll understand why this salad has taken over social media feeds everywhere.

SAVE IT

Why You’ll Love This Green Goddess Chopped Salad

Oh, where do I even start? This salad is my go-to for so many reasons, and I know you’ll fall head over heels too! Here’s why:

• Lightning fast: Fifteen minutes from fridge to table – and that includes blending the dressing! Perfect when you’re scrambling to get dinner ready (we’ve all been there).
• Health in every bite: Packed with crisp greens and fresh herbs, it’s a meal prep superstar for weight loss programs that actually tastes amazing.
• Your salad, your rules: Swap in what you love – keep it dairy-free with coconut yogurt, toss in quinoa for extra protein, or dial up the spice with extra jalapeño.
• Stay fresh for days: The sturdy veggies hold up beautifully for meal prep. My meal delivery service friends tell me it’s their most requested recipe – no soggy lettuce here!
• Diet-friendly magic: Naturally gluten-free, vegetarian, and easily adapted for keto meal plans with some grilled chicken.

Honestly, when a salad makes you actually excited to eat your greens? That’s when you know it’s something special. This one checks all the boxes!

Ingredients for Green Goddess Chopped Salad

Okay, let’s talk ingredients! One thing I love about this salad is how simple the shopping list is – I bet you’ve got half these items in your fridge already. Here’s everything you’ll need, divided into salad base and that dreamy dressing. And don’t worry – I’ve included all my favorite swaps because sometimes you just have to improvise!

For the salad base:

• 2 cups chopped romaine lettuce (chop it nice and small so every forkful gets everything!)
• 1 cup diced cucumber (half-inch pieces are perfect)
• 1 cup halved cherry tomatoes (those little bursts of sweetness make all the difference)
• 1/2 cup finely chopped red onion (soak in ice water for 5 minutes if you want to tame the bite)
• 1/2 cup diced avocado (the creamy high-CPC superstar – worth every penny!)
• 1/4 cup chopped jalapeño (optional, but I love the kick)

For the Green Goddess dressing:

• 1/4 cup each of fresh parsley, basil, and chives (trust me, fresh herbs make all the difference!)
• 1/4 cup Greek yogurt (or coconut yogurt for dairy-free – my go-to when prepping for gluten-free meal delivery friends)
• 2 tbsp olive oil (the good stuff you cook with)
• 1 tbsp fresh lemon juice (bottled just isn’t the same)
• 1 garlic clove, minced (more if you’re a garlic fiend like me)
• Salt and pepper to taste (I always do a couple good pinches of sea salt)

SAVE IT

See? Nothing crazy or hard to find. The most important thing is getting those herbs fresh – dried just won’t give you that vibrant green goddess magic! And if you’re missing something, no stress. Half the fun of this salad is making it your own.

How to Make Green Goddess Chopped Salad

Alright, let’s get chopping! This salad comes together so easily, but I’ve got some little tricks up my sleeve to make sure it turns out perfect every time. I’ll walk you through each step – from prepping those crisp veggies to whipping up that creamy, herby dressing that makes this salad so special. Trust me, in about 15 minutes, you’ll be sitting down to a bowl of green goodness that’ll make you feel like a kitchen rockstar!

Preparing the Salad Base

First things first – grab your biggest, prettiest mixing bowl. I like to chop all my veggies to about the same size – around half-inch pieces work great. That way, every forkful gets a perfect mix of flavors without any one veggie dominating. Start with the romaine (give it a good chop – we’re going for bite-sized, not shredded). Then dice that cucumber nice and uniform, halve the cherry tomatoes (beware of rogue tomato squirts!), and finely chop the red onion. Last, add the avocado and jalapeño if you’re using it – the creaminess and heat take this salad next-level!

Making the Green Goddess Dressing

Now for the magic! Throw all those fresh herbs (don’t be shy – pack them in!), yogurt, olive oil, lemon juice, garlic, salt and pepper into your blender. A quick tip? Roughly chop the herbs first so they blend evenly. If you’re using dairy-free yogurt like coconut, no worries – it works just as well! Blend until it’s smooth and creamy, about 30 seconds. Give it a taste – need more garlic? More lemon? This is your chance to make it perfect. The dressing should coat the back of a spoon nicely – not too thick, not too runny.

Combining and Serving

Here comes the fun part! Pour about half the dressing over your chopped veggies and gently toss. I like to use salad tongs – they help coat everything evenly without crushing the avocado. Add more dressing as needed (I usually use about 3/4 of it). Serve immediately in big bowls with extra dressing on the side. Or get creative – this makes an epic dip with pita chips or sturdy veggies! Leftovers keep great too – just stash in the fridge and give it a quick stir before serving.

Tips for the Best Green Goddess Chopped Salad

Okay, let me share all my secret weapons for making this salad absolutely perfect! First – those fresh herbs. Don’t even think about using dried. Fresh parsley, basil, and chives make that dressing sing. I grab big handfuls at the farmer’s market when I can.

Spice lovers? Double the jalapeño! Nervous about heat? Remove the seeds and membranes first – still gives flavor without the burn. Also, if you’re doing keto meal plans or just want more staying power, throw in some protein. My sous-vide precision cooker makes the juiciest chicken for this salad, but grilled shrimp works wonders too!

SAVE IT

One last trick? If you’re meal prepping, keep the dressing separate and add it right before eating. That way your veggies stay crisp all week. And don’t be afraid to get messy when tossing – you want every single bite coated in that creamy green goodness!

Variations and Substitutions

One of my favorite things about this Green Goddess Chopped Salad is how easily you can mix it up! Out of avocado? (I know, tragedy.) Swap in some toasted pepitas or slivered almonds for crunch. Fresh herbs feeling scarce? Try mint or cilantro instead – totally changes the vibe! Need more staying power? Toss in cooked quinoa or farro for extra fiber that keeps you full. And for gluten-free friends? This salad is naturally compliant, but always double-check your yogurt if going dairy-free. Honestly, the only rule here is making it something YOU want to eat. That’s the beauty of a great chopped salad!

Serving and Storage Tips

Here’s the scoop on keeping your Green Goddess Chopped Salad fresh and fabulous! If you’ve got leftovers (lucky you!), they’ll keep beautifully in an airtight container for up to 2 days in the fridge. The sturdy veggies hold up surprisingly well – though I recommend storing the dressing separately if you’re not eating it right away. Just give it all a quick stir before diving back in. If the salad seems a touch dry next day, a splash of lemon juice or olive oil brings it right back to life. Perfect for meal planning – I always make extra for healthy lunches throughout the week!

Green Goddess Chopped Salad Nutrition Information

Alright, let’s talk numbers! One generous serving of this Green Goddess Chopped Salad comes in at about 180 calories – light but satisfying. You’re looking at 12g of healthy fats (thank you, avocado and olive oil!), 4g of protein from the yogurt, and 15g of carbs with a nice 5g fiber boost. Sodium stays reasonable at 120mg per bowl, and that sugar content? Just 4g naturally occurring from the veggies.

Quick note: These are estimates – your exact numbers might shift based on ingredient brands or if you add extras like chicken for your keto meal plan. But the best part? Every bite packs in vitamins and freshness that no nutrition label can fully capture!

Frequently Asked Questions

SAVE IT

Green Goddess Chopped Salad

SAVE IT

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh and crunchy salad with a creamy herb dressing, perfect for a healthy lunch or meal prep.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 0 min
• Total Time: 15 min
• Yield: 4 servings 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups chopped romaine lettuce
• 1 cup chopped cucumber
• 1 cup chopped cherry tomatoes
• 1/2 cup chopped red onion
• 1/2 cup chopped avocado
• 1/4 cup chopped jalapeño (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh chives
• 1/4 cup Greek yogurt (or dairy-free alternative)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, combine romaine, cucumber, cherry tomatoes, red onion, avocado, and jalapeño.
2. In a blender, mix parsley, basil, chives, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to coat evenly.
4. Serve immediately or refrigerate for up to 2 days.

Notes

• For a dairy-free option, use coconut yogurt.
• Add grilled chicken or shrimp for extra protein.
• Use as a dip with pita chips or tortilla chips.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 4g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 5mg