When the weather warms and spring and summer are on the horizon, I always crave a delicious, crispy, fresh salad – particularly a wedge salad. This version swaps out the usual blue cheese dressing for a fresh and creamy Green Goddess Dressing. This herby dressing atop a crunchy, thick wedge of lettuce is a perfect combination in my book. Pair a Green Goddess Wedge Salad with almost any main dish or have it be the star of the show!
Why I Love This Recipe
- Creamy Indulgence with Greek Yogurt: A lot of Green Goddess Dressing recipes use mayo or sour cream, but I’ve always loved using Greek yogurt instead. It gives a nice tangy zip and adds some protein, probiotics, and calcium making is a little healthier choice!
- Dip, Dressing or Sauce:Â Green Goddess Dressing is a super versatile recipe! Obviously, it’s a delicious salad dressing, but you could also serve it along side some crunchy veggies as a dip or as a sauce on top of a juicy piece of chicken, steak or even fish.Â
- Use Up Leftover Herbs:Â Fresh herbs are something I always get at the farmers market, and inevitably I have some extra hanging out in the refrigerator about to go bad. This dressing is great for using up all those leftover herbs so they don’t go to waste and wilt in your fridge.
Green Goddess Wedge Salad Ingredients
For the Green Goddess Dressing:
- Plain Greek Yogurt: Traditional Green Goddess Salad Dressing recipes use mayonnaise or sour cream, but I prefer Greek yogurt to make this a little bit healthier and add a nice zip.
- Fresh Herbs: I usually start with parsley, chives and cilantro then fill in with any other herbs I have on hand such as dill, chervil, mint, tarragon or spinach)
- Lemon Juice and Zest: Lemon adds a brightness to the dressing that you’ll love!
- Olive Oil: This ingredient helps thin out the dressing a little bit and adds richness!
- Capers: Traditional recipes for this dressing call for anchovies, but in order to keep this dressing vegetarian I substitute capers to bring in that briny flavor.
- Garlic Clove, Salt and Pepper: These tie everything together!
For The Wedge Salad:
- Head Iceberg Lettuce
- Cherry Tomatoes
- Red Onion or Scallions
- Optional: sliced avocado
- Optional: cooked bacon
How To Make Green Goddess Dressing for Wedge Salad
- Prepare the Salad Ingredients: Slice the lettuce into thick wedges, halve the cherry tomatoes, and finely chop the red onions or scallions. If using avocado or bacon, prep those as well.
- Make the Green Goddess Dressing:Â In a blender or food processor, combine the dressing ingredients and pulse until smooth and creamy. Adjust seasoning to taste if needed.
- Assemble the Salad: Arrange the iceberg lettuce wedges on a serving platter. Scatter the halved cherry tomatoes, avocado slices and crispy bacon (if using) over the lettuce.
- Drizzle with Dressing: Generously drizzle the prepared Green Goddess dressing over the salad, ensuring each wedge is evenly coated.
- Garnish and Serve:Â Sprinkle the finely chopped red onions or scallions over the salad as a garnish. Serve as a main or side dish and enjoy!
Green Goddess Wedge Salad FAQs
Can I make the dressing ahead of time?
- For sure! Green Goddess Dressing keeps well in the fridge for up to a week when stored properly in an airtight container.
Is there a vegan version of this dressing?
- You can substitute vegan yogurt for the Greek yogurt to make this recipe vegan-friendly.
Can I adjust the herbs to my taste?
Of course! That’s the beauty of this recipe. Feel free to experiment with different herb combinations to suit your preferences!
Storing Homemade Green Goddess Dressing
To store Green Goddess dressing, transfer it to an airtight container and refrigerate for up to a week. Before using, give it a good stir to ensure the ingredients are well incorporated.
Mains to Serve with This Salad
- Pretzel Fried Chicken
- Southern Style Pork Tenderloin
- Broiled Salmon
- Pan Seared Beef Tenderloin
- Your Favorite Burger
This wedge salad with green goddess dressing is the easiest salad you’ll ever make and goes with tons of main dishes. It’s herby, creamy and absolutely delicious. Let me know in the comments what you think and tag me on social media if you make it!
Images by Ivan Solis
Green Goddess Wedge Salad
This herby, creamy Green Goddess dressing atop a crunchy, thick wedge of lettuce is a perfect combination in my book. Pair a Green Goddess Wedge Salad with almost any main dish or have it be the star of the show!
Equipment
Ingredients
For the Green Goddess Dressing:
- 1 cup plain greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 cup fresh herbs such as parsley chives, cilantro, chervil, mint and/or spinach)
- 1 tablespoon capers
- 1 garlic clove peeled
- Kosher salt
- Fresh pepper
For the Wedge Salad:
- 1 head iceberg lettuce cut into 4 wedges
- 1/2 cup cherry tomatoes cut in halves or quarters
- 1/4 cup diced red onion or scallion
- Optional: sliced avocado
- Optional: cooked bacon crumbled
Instructions
- In a blender or food processor, combine the dressing ingredients and pulse until smooth and creamy. Adjust seasoning to taste if needed.
- Arrange the iceberg lettuce wedges on a serving platter. Scatter the halved cherry tomatoes, avocado slices and crispy bacon (if using) over the lettuce.
- Drizzle the prepared Green Goddess dressing over the salad, ensuring each wedge is evenly coated.
- Sprinkle the finely chopped red onions or scallions over the salad as a garnish. Serve.
Notes
Storage: To store Green Goddess dressing, transfer it to an airtight container and refrigerate for up to a week. Before using, give it a good stir to ensure the ingredients are well incorporated.
Nutrition
Calories: 387kcal | Carbohydrates: 38g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 1555mg | Potassium: 1649mg | Fiber: 10g | Sugar: 22g | Vitamin A: 8159IU | Vitamin C: 132mg | Calcium: 433mg | Iron: 7mg
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