5 Green Foods You Should Be Adding to Your Green Goddess Salads

I may be late to TikTok, but thankfully viral videos always seem to hit mainstream media so folx like me (and maybe you, too) can reap the benefits! And the latest TikTok craze, the Green Goddess Salad, is no exception. 

Filled with healthy staples, like cabbage, green onion, chives, and cucumber tossed with an olive oil-based dressing, it’s a delicious, refreshing green beauty that you can eat with a fork and pair with other nutrient-rich foods, like lean proteins and complex carbohydrates.

If you love to eat your greens too, then why not take this TikTok staple and make it your own? Try adding these other nutrient-rich green beauties into your own rendition of the Green Goddess Salad next time you’re feeling creative in your kitchen!

1. Artichokes

Canned, frozen or fresh artichokes are a fiber-filled favorite that I always keep in my kitchen! In 1 cup of cooked and canned artichokes, you get nearly 10 grams of dietary fiber for just 90 calories. Plus, this green veggie delivers 58.3 grams of plant-based choline, a nutrient most Americans aren’t getting enough of. 

Canned artichokes are an easy staple to open, drain, rinse and toss into a quick lentil or pasta salad. They pair perfectly on pizzas too, adding a hefty dose of fiber that even little ones will love. The cooked artichoke hearts are a soft, easy to chew texture that work well to introduce to early eaters, starting their love for produce off young! 

2. Arugula

Known as “rocket” in Europe, this green with a kick is most commonly known for its pepper-like taste (which can take a little getting used to). Arugula looks like a small, green leaf, and it’s often sold in green salad blends or on its own at the market. Low in calories – you’ll get just 5 calories per 1 cup serving – it’s a great base to use with other nutrient-rich foods. 

Plus, because of its unique flavor profile, arugula pairs wonderfully with robust cheeses, like a sharp parmesan or goat cheese, and vegetables like roasted and pickled beets. You’ll often find an arugula blend of greens on top of pizzas added as a garnish after cooking to offer a fresh herby taste, or in a salad paired with goat cheese, walnuts, and a balsamic vinaigrette.

3. Dill

This green herb isn’t just for making pickles! Dill, also known as dill weed, is small but mighty. It offers antioxidant properties and contains 8 milligrams of vitamin C per 1 cup of sprigs. Dill is also a wonderful flavoring agent that’s versatile; you’ll often find it paired with seafood, starches and salads. But dill is also used in yogurt-based dishes, like a cucumber salad. 

You can also make a fun twist on the traditional Green Goddess Dressing using dill. It pairs great with other nutrient-rich foods, like avocados, when making a homemade dressing or dip filled with healthy fats. Open up a can of white beans and blend with fresh dill, olive oil, garlic, salt and pepper to create a fun, flavorful dip in a matter of minutes. Use it to coat pasta or dip those air fryer kale chips in! 

4. Pistachios

There’s room for another healthy fat in your salad: pistachios! This green beauty packs healthy fats and fiber, and it’s even a complete source of plant-based protein. Pistachios provide over 30 vitamins, minerals and nutrients, while offering 6 grams of complete protein and 3 grams of dietary fiber per serving. 

Pistachios are great on their own, crunched on top of a salad (and even come in a variety of fun flavors like Wonderful Pistachios Chili Roasted) or in a dressing. This flavor-packed Cilantro Pesto Sauce is perfect when thinned out with a little extra olive oil, then drizzled over your greens to bring a whole new level of pizzazz to your salad game. 

5. Split peas

Step aside soup; split peas are about to take over your salad bowl! Split peas are another small but mighty addition to your Green Goddess Salad. Each ½ cup cooked serving packs nearly 8 grams of protein and dietary fiber. Plus, split peas (and other pulses) not only count towards your daily protein recommendation, but they also count as a vegetable too. 

You can serve them cooked and cooled as part of a spring salad mixed with arugula, pistachios and a zesty lemon dressing. Or, bake with split peas! They’ll add fiber, protein and iron to your muffins and breads (and they make a great nutrient-boost for your kid’s lunch boxes, too!) 

Looking for more Green Goddess inspiration? Try these recipes:

• Green Goddess Omelette
• Chilled Green Goddess Soup with Open-Face Shrimp Lettuce Cups
• Green Goddess Deviled Eggs