This veggie-packed green goddess salad is vibrant, flavorful, and so dang good for you. Featuring crisp cucumber and celery, creamy avocado and delicious edamame beans, this salad is both full of texture and flavor. 

lettuce greens and vegetables in a brown bowl set on a gray table

What Makes Up Green Goddess Salad?

ZK’s version of green goddess salad is green-on-green-on-green. Featuring creamy avocado, crisp cucumber and celery, toothsome edamame, and tender Bibb lettuce.

The beautiful thing—ALL of this is adaptable and can be substituted with what you have on hand or prefer. We love this combo of ingredients because of the variety in flavors and textures, but feel free to switch things up.

  • Bibb Lettuce: the soft, tender leaves of Bibb lettuce (aka butter lettuce) are ideal in this salad. Romaine, baby kale, or green leaf lettuce are also great options.
  • English Cucumber: we recommend using English cucumbers, not regular pole cucumbers which have large seeds and thick, waxy skins.
  • Celery: adds a super-crisp crunch. 
  • Edamame: the texture of edamame just can’t be beat. You can also use chickpeas if needed or preferred. 
  • Avocado: creamy slices of avocado pair nicely with the crisp celery. 
  • Green Goddess Salad Dressing: we’ll chat about its origin and how it’s made in a second. But what you need to know about green goddess dressing is that it’s vibrant, herby and super savory.

What is Green Goddess Dressing?

Green goddess dressing is thought to have originated in the 1920s by a chef working at the Palace Hotel in San Francisco. The dressing was created honor of actor George Arliss who was starring in a local play called “Green Goddess.”

Classically, green goddess dressing is made with mayonnaise, tarragon vinegar, parsley, chives, tarragon, garlic, scallions and anchovies. Since we’re in the business for taking classics and making them healthy-ish, I stuck pretty close to the traditional ingredient list and made a few smart ingredient swaps.

Ingredients in Green Goddess Dressing?

  • Avocado oil mayonnaise: this recipe uses avocado oil mayonnaise because avocado oil is much healthier than canola, vegetable or safflower oil. You can also use olive oil mayonnaise.
  • Fresh herbs: I prefer the combination of basil and parsley. If you have dill, cilantro, chives and/or tarragon on hand, throw some in!
  • Buttermilk: lightens up the dressing and adds a nice tang.
  • Scallions: also called green onions, scallions are important for adding a mild onion flavor. You can also use chives but I don’t recommend using onions or shallots as they’re too strong in flavor.
  • Fresh lemon juice: adds a bright zip!
  • Anchovy fillet: you can also use anchovy paste if you have that on hand.
  • Garlic: one small garlic clove adds just enough garlic flavor. Any more and the flavor takes over.

Panera’s Green Goddess Salad

Love Panera’s Green Goddess Salad? It’s pretty simple to make at home, though you will need a few more ingredients than this recipe calls for. You’ll need pickled red onions (our fave), sliced grilled chicken (though our pan-seared chicken is easier), crispy bacon, avocado, grape tomatoes, and hard-boiled eggs. 

lettuce greens and vegetables in a brown bowl set on a gray table

Variations on This Salad

  • Add chewy croutons to the mix (these craggy sourdough croutons are delicious).
  • Toss in some marcona almonds or toasted and chopped/slivered almonds. 
  • Add sunflower seeds or pepitas (pumpkin seeds). 
  • Add pickled red onions for some tang.
  • Make it a BLT-stlye green goddess by adding crispy bites of bacon and yellow cherry tomatoes.

Make it a Meal, Top This Salad With:

Super-Green Green Goddess Salad

5 from 5 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 8 cups 4 as a side dish or 2 as a main dish)
Category Salad
Cuisine American
Author Lauren Grant


Our go-to green goddess salad is packed with vibrant vegetables, creamy avocado and a super savory green goddess dressing. 


  • 1 head bibb lettuce, torn into bite-sized pieces
  • 1 avocado, sliced
  • ¾ cup thinly sliced celery
  • ¾ cup cooked shelled edamame
  • ½ english cucumber, halved lengthwise and thinly sliced
  • 1 batch Green Goddess Salad Dressing
  • Flaky sea salt and cracked black pepper


  • Add lettuce to a large serving bowl or platter. Arrange avocado, celery, edamame, and cucumber over lettuce.
  • Drizzle Green Goddess Dressing over salad and seasoning with flaky sea salt and black pepper.


Bibb Lettuce: bibb lettuce is a type of butter lettuce. You can also use Boston Bibb or buttercrunch. Butter lettuce is often sold in a clear plastic clamshell container with the root still intact. If you can’t find butter lettuce, you can use romaine, baby kale, or green leaf lettuce.
Make Vegan: to make the dressing vegan, use vegan mayo in place of the avocado oil mayo, skip the anchovy, replace the buttermilk with unsweetened and unflavored nut milk or vegan yogurt, and an additional tablespoon of fresh lemon juice. Alternatively, you could use a small avocado in place of the mayo.


Serving: 1/4 of the salad + 2 tablespoons dressingCalories: 194kcalCarbohydrates: 10gProtein: 4gFat: 16gSaturated Fat: 2gCholesterol: 4mgSodium: 241mgFiber: 5gSugar: 2.5g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
lettuce greens and vegetables in a brown bowl set on a gray table

Pin This Recipe

Love this recipe and want to save it? Pin this recipe!

Pin This Recipe
Get Zestful in Your Inbox
The latest Zestful Kitchen recipes, tips and insights to your inbox.

Share it with the world


About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine,,, and more.

Learn More

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?