This Green Goddess Salad Sandwich is one of my favorite ways to enjoy a fresh, crunchy, and herby meal that feels light but super satisfying. I take a chopped green salad tossed in a creamy green goddess dressing and layer it between slices of soft bread. It’s flavorful, bright, and makes eating greens way more exciting.

Why You’ll Love This Recipe

I love how refreshing and vibrant this sandwich is. The chopped greens give it great texture, and the homemade green goddess dressing adds creamy, tangy herb flavor in every bite. It’s easy to prep, great for lunch or a light dinner, and easy to make vegan or dairy-free. Whether I’m packing it to-go or enjoying it at home, it’s always a satisfying, veggie-packed option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

green cabbage or romaine lettuce (finely chopped)
cucumber (diced)
green onions or chives (sliced)
avocado (optional)
sandwich bread (soft or toasted)

For the Green Goddess Dressing:

Greek yogurt or vegan yogurt
fresh parsley
fresh basil or cilantro
garlic
lemon juice
olive oil
salt and pepper
optional: avocado or nutritional yeast for added creaminess

Directions

I finely chop the cabbage or romaine, cucumber, and green onions, then mix them in a large bowl.
In a blender or food processor, I combine all dressing ingredients and blend until smooth and creamy.
I pour the dressing over the chopped salad and toss until well coated.
I scoop the dressed salad onto slices of bread and press gently to hold it all together.
I serve immediately or wrap and chill for later.

Servings and timing

This recipe makes about 2-3 sandwiches.

Prep time: 10-15 minutes
Cook time: 0 minutes
Total time: 10-15 minutes

Variations

Sometimes I add shredded carrots, chopped spinach, or shredded Brussels sprouts to the salad mix. I’ve also layered the salad with sliced hard-boiled eggs, chickpeas, or grilled tofu for added protein. For a low-carb version, I wrap the salad in a tortilla or lettuce leaves instead of bread.

storage/reheating

I store the salad and dressing separately in the fridge for up to 3 days. Once assembled, the sandwich is best eaten within a few hours so the bread doesn’t get soggy. If making ahead, I keep the filling separate and assemble just before eating.

FAQs

Can I use store-bought dressing?

Yes, but I love the freshness of homemade. Store-bought green goddess works in a pinch.

Is this recipe vegan?

It can be! I use dairy-free yogurt and skip the cheese if I want to keep it vegan.

What bread works best?

I like using soft sandwich bread, sourdough, or whole grain. Toasted bread gives extra texture.

Can I meal prep this?

Yes, I prep the salad and dressing ahead of time and assemble the sandwich when I’m ready to eat.

What else can I serve with it?

I usually pair it with soup, roasted veggies, or a side of fresh fruit for a full meal.

Conclusion

The Green Goddess Salad Sandwich is a fresh, flavorful way I enjoy a veggie-forward meal that’s anything but boring. It’s quick to make, full of herby goodness, and easy to customize. Whether I’m eating it at home or packing it for lunch, it always leaves me feeling energized and satisfied.