Name: Green Goddess Salad
Prep time: 15 min
Total time: 30 min
Ingredients: 0.5 avocado, peeled and pitted; 0.75 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 minced anchovy fillet; 8 cups bite-size pieces green leaf lettuce; 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note); 0.5 cucumber, sliced; 1 cup cherry or grape tomatoes; 1 cup canned chickpeas, rinsed; 1 cup rinsed and chopped canned artichoke hearts; 0.5 cup chopped celery

Green Goddess Salad

4.1

(8)

8 Reviews

This gorgeous green goddess salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade dressing.

EatingWell Test Kitchen

Updated on May 20, 2023

Prep Time:

15 mins

Active Time:

15 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Fiber High-Protein Low Added Sugars Low-Calorie

Jump to Nutrition Facts

Why Is It Called Green Goddess Salad?

Green goddess is a salad dressing that's traditionally made with mayonnaise, sour cream and fresh green herbs. Our take on green goddess dressing is beautifully green and creamy with avocado, which is loaded with good-for-you fats. Use your choice of fresh green herbs, such as tarragon, sorrel and/or chives. Nonfat buttermilk makes it creamy and a dash of tarragon vinegar or white-wine vinegar adds tang.

Can I Make the Dressing Ahead?

You can make the dressing up to 1 day in advance. Prepare the recipe through Step 1. Cover and refrigerate the dressing in an airtight container for up to 1 day.

Additional reporting by Jan Valdez

Ingredients

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 minced anchovy fillet
8 cups bite-size pieces green leaf lettuce
12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
½ cucumber, sliced
1 cup cherry or grape tomatoes
1 cup canned chickpeas, rinsed
1 cup rinsed and chopped canned artichoke hearts
½ cup chopped celery

Directions

Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.

Equipment

Blender

Ingredient note

Shrimp are sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound.

Nutrition Facts (per serving)

262	Calories
6g	Fat
31g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 262
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 9g	32%
Total Sugars 5g
Protein 22g	44%
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 112mg	37%
Vitamin A 4599IU	92%
Vitamin C 25mg	27%
Folate 176mcg	44%
Sodium 1146mg	50%
Calcium 136mg	10%
Iron 3mg	15%
Magnesium 70mg	17%
Potassium 793mg	17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.