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A cobb green goddess salad is a little bit of an unusual take on a classic cobb, but it’s definitely worth giving it a try. The salad is fresh, yet hearty, and the thick and creamy dressing is a vegan take on a classic green goddess dressing recipe. Once you try it, this healthy meal will become one of your go-to lunch recipes!
What is a Cobb Green Goddess Salad?
It’s like if a Cobb Salad gave a Green Goddess Salad a very special hug…
Ew. That’s weird.
OK fine. It’s a thing I made up.
It started as a fridge clean out salad gone terribly right. I tweaked a few things next time I made it, and eventually realized that it was a very green version of my beloved cobb salad. When I became so into cobb salads, I may never know, but that’s beside the point.
This salad recipe might be a little bit more high maintenance than your normal green meal, but it’s worth it. There are a lot of components to this green goddess salad…
- Fresh veggies
- Hard or soft boiled eggs (here is my favorite method for making perfect soft boiled eggs)
- Bacon (!)
- Cheese (omit for Whole30 compliance)
- Creamy, silky, vibrant green homemade dressing
…but they are all either easy to prep or prep-able in advance, so you’re not going to be spending two hours making a single salad.
The Green Goddess Dressing
Classic green goddess dressing contains a lot of… stuff: anchovies or anchovy paste, mayo, and sour cream, to start. One look at those ingredients kind of makes my stomach turn. It’s just not my thing: too rich, fatty, and heavy for an already-hearty salad. It also typically contains several types of fresh herbs, which can really add up ($$), particularly this time of year. Instead, I only use parsley – and never miss the additional herbs.
So, you’ll notice that the green goddess dressing in this recipe looks a little different from what you might have expected. It’s dairy free, vegan, and whole30 friendly. Don’t let the long ingredient list turn you off; it takes about a minute in the blender or food processor to prepare. Just put all of the ingredients in and give them a whirl.
This recipe yields a lot of dressing, so you’ll either have a very well-dressed salad, or you’ll have leftovers for next time. You can use it to dress up (no pun intended!) any clean out the fridge salad – or even use it as a sauce for cooked chicken or pork.
Go Make This Salad!
Although I’ve been writing some very long posts lately, I’m going to cut this short. This salad is pretty self explanatory, from the pictures and the recipe, and I think you’re smart enough to know a good thing when you see it. ☺️
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Ingredients for the salad:
- 1 head butter lettuce, , rinsed and roughly chopped
- 4-6 pieces bacon,, cooked and chopped
- 1 large ripe avocado, , pitted and sliced
- 1/4 cup crumbled feta cheese
- 4 whole soft or hard boiled eggs, , peeled and sliced
- 2 handfulls sprouts, (red clover, alfalfa, etc)
- 1/2 cucumber, , halved and thinly sliced
- Grape tomatoes, , washed and halved
Ingredients for the dressing:
- 1 head fresh parsley, , rinsed
- 1/4 cup extra virgin olive oil
- 3 Tablespoons tahini
- 2 Tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon coconut aminos
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- Fine sea salt, (to taste)
- Water, , as needed, until it reaches a pourable consistency
- Divide the chopped butter lettuce between two large plates.
- Add half of the remaining salad ingredients to each plate, on top of the lettuce.
- Add all of the dressing ingredients to a blender and process until smooth.
- Dress each salad to your preference before serving.
- You can make the salad and store (undressed) a day in advance.
- This is the best soft boiled egg method I’ve tried.
- Store leftover dressing in an airtight container in the fridge for up to a week.
Amount Per Serving:Calories: 463Saturated Fat: 8gCholesterol: 25mgSodium: 325mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 9g
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