Vegan Green Goddess Salad with Celery and Dates (Tik Tok Trending) is my take on this trending fresh, crunchy and delicious salad in a quick, homemade creamy green dressing. With crunchy bits of chopped cabbage, cucumber, celery and some ice berg lettuce smothered in a quick blender pesto like dressing, it is super easy to make, super delicious and very customizable depending upon what you have in your kitchen! Read on below to see step-wise pics too. Or…. Jump to Recipe I love salads and when this trending salad (made popular on Tik Tok by Baked by Melissa) kept popping up on my screen, I knew I had to make it! This is kinda like a coleslaw (which I can binge on anytime!) but with a non-dairy and vegan dressing. It is something you would want to make to enjoy as a side salad, to dip your chips in (like Melissa does) or use it up as a sandwich filling!
VEGAN GREEN GODDESS SALAD:
The original recipe has cabbage, cucumber, chives and green onions . I omitted chives and green onions (did not have any) and added what I had in my fridge and what I love in my salads keeping in mind that it has to be green in color and crunchy too! Told you, that it is totally customizable! So in went some chopped celery and a wedge of iceberg lettuce along with cabbage and cucumbers, again chopped. I love a bit of a sweet twist in my salads, so had to add my favorite, that is dates. Just chop up some (as much or as little as you want or even raisins for that matter which I am going to next time) and mix into the salad. For the dressing, Melissa used up spinach, basil leaves, shallots, garlic and nuts (cashew and walnuts) along with the basic dressing ingredients like oil, lemon juice etc. I did not have basil leaves but instead picked up a bunch of salad leaves (combination of baby spinach, chard and baby kale) which are always in my fridge, a handful of fresh mint leaves from my kitchen garden, a small bit of jalapeno for that heat ( which we Indians cannot do without) along with fresh garlic cloves and a few shallots. I love heart healthy walnuts in all my salads so decided to blitz that too with some sunflower seeds thrown in for more nutrition. Did not have nutritional yeast, so of course could not use that. Rest of the ingredients for the dressing are the basics - lemon juice, olive oil and a splash of water along with black pepper powder and some Himalayan Pink Salt.
Once whizzed in my blender, it turned into this creamy, aromatic and delicious jar of dressing with an absolutely gorgeous green color! I spooned some over the chopped salad ingredients and gave it a good mix.
(Use as much as you want to coat the salad; do keep tasting as you add).
That is it! Eat it right away or chill in the refrigerator to enjoy as a salad or a dip! Keep in mind, as I have used iceberg lettuce, it does leave a bit of moisture as the salad sits, so try and eat it as soon as possible or if you are planning to make ahead, just omit it! And if you have leftover salad dressing, you can use it up in sandwiches (as a spread) or even to coat your pasta like this Pesto Pasta. Enjoy and Happy Healthy Eating! If you do happen to try this easy Vegan Green Goddess Salad in your home, I would be thrilled to see and hear about it! Please leave your comments and thoughts (do not forget to rate it with a star rating) in the box below or share your version on Instagram (tagging @curryandvanilla16; #curryandvanilla16) and/or share it on my Facebook page.
If you are a salad lover like me, then you gotta check these out too:
Broccoli salad with Dates and Walnuts Daiko and Carrot Salad with Honey Lime Dressing Zesty Macaroni Salad Rainbow Garden Salad Mung Bean Sprouts and Corn Salad
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