Green Goddess Salad

March 29, 2013

This green goddess salad is spectacular. The blend is greens, veggies, and hearts of palm is divine, and the dressing is incredible!

This green goddess salad comes from my dear friend Geoffrey Rodriguez.

We hosted a potluck last week and Geoffrey brought this green goddess salad, and my friends were literally climbing over me to scribble down the recipe while he dictated it! True story.

This green goddess salad is really delicious and the mixture of flavors is simple, and yet rich, and the dressing is absolutely to die for. I love this combo of leaves and veggies. But, you could pour this epic green goddess dressing on anything you like. Or opt for the tactic employed by one of my beloved dinner guests – lick it out of the jar!

Geoffrey is an incredible cook. I get so excited driving over to his house for dinner. My taste buds start dancing as I make the turn into his street in excited anticipation of what delectable offerings will arrive on the table. He, and his gorgeous partner, Bernhard both have a passion for fine food and eco-friendly living.

Geoffrey is one of America’s leading make-up artists in fashion and advertising. After apprenticing in NYC with internationally renowned make-up artist, Vincent Longo, Geoffrey moved to London in 1997 to take up his position as the Global Artist for Vincent Longo Cosmetics, where he became recognized by top industry insiders as an authority in beauty. In the spring of 2000, he redirected his focus toward fashion editorial and advertising, working with high profile celebrities and the U.K’s top magazines.

In 2001, Geoffrey returned to the U.S, to work in music videos, film, and countless print and commercial ads for international brands like American Express, AT&T, Puma, Smashbox Cosmetics, Toyota, and Verizon. His stunning work has appeared in all of the top magazines including Vogue, Teen Vogue, Elle, Marie Claire and Harper’s Bazaar in collaboration with famous photographers like Amanda Marsalis, Andrew Durham, Cheyenne Ellis, Francois Halard, Jonathan Becker, Melvyn Sokolski, Norman Jean Roy, and Steven Lippman.

Geoffrey also enjoys Fashion Week in NY and L.A. He has served as the lead make-up artist for several fashion shows including Smashbox Fashion Week LA, Teen Vogue’s Annual Young Hollywood Fashion Show, The Art of Elyisium, Gregory Parkinson, and Jenni Kayne. He recently worked with director, Gia Coppola on a short film for the launch of the collaboration of Diane Von Furstenberg/Current Elliot.

Geoffrey has a passion for natural, eco-friendly make up and skincare. You can read more of his tips on his GR Beauty blog, and watch our facebook live to see all of his natural skincare recommendations.

I get so many fantastic natural skincare and beauty tips from Geoffrey. He introduced me to the amazing Jane Iredale natural mineral makeup products. Love those products! You can see one of his video tutorials here. He also put me onto the organic range, RMS Beauty. You can see his video here.

Geoffrey works with influential fashion editors and celebrities like Anna Wintour, Emma Watson, Victoria Beckham, Mary Steenburgen, Padma Lakshmi, and Connie Britton, just to name a few. He also does my makeup for everything I do. He is just amazing. I am so lucky. Check out his beautiful work.

Check out Geoffrey’s blog and make this green goddess salad. It is really delicious.


Green Goddess Salad

This green goddess salad is spectacular. The blend is greens, veggies, and hearts of palm is divine, and you won't be able to get enough of the dressing! 

Prep Time 30 minutes
Total Time 30 minutes
Servings 6 to 8
Author Tess Masters


green goddess dressing:

  • 1/2 cup  extra-virgin olive oil
  • 1/2  cup  vegan mayonnaise (I use Vegenaise)
  • 1/4 cup  fresh lemon juice, plus more to taste
  • 1 cup  flat-leaf parsley leaves
  • 1/2  cup cilantro leaves
  • 1/4 cup chopped chives
  • 2 tablespoons chopped mint
  • 2 teaspoon minced garlic (2 cloves)
  • 1/2  teaspoon  Celtic sea salt, plus more to taste
  • 1/8 teaspoon  red pepper flakes, plus more to taste
  • 1/8 teaspoon freshly ground black pepper


  • 4 cups baby spinach
  • 4 cups arugula
  • 2 cups sliced artichoke hearts 
  • 2 medium avocados, pitted, peeled, and sliced
  • 1 1/2  cups sliced hearts of palm
  • 1 1/2  cups peeled and julienned jicama
  • 1 cup thinly sliced red radishes


  1. To make the dressing, place all of the ingredients in your blender and blend until smooth and creamy. 
  2. In a large bowl, toss the salad ingredients, and serve family style with the dressing. 

Recipe Notes

Recipe from Geoffrey Rodriguez
Photo by Trent Lanz and styling by Alicia Buszczak


Comments 10

    1. Yes, you can throw all of the ingredients for the dressing in pieces. But, I prescribe the ingredients in measurements chopped up as food measures with greater accuracy when it’s cut into small pieces, and this means that your recipe will turn out closest to mine in flavor. If I said, “a knob or a handful” that means something different to everybody, and can make such a huge difference to flavor, particularly with pungent ingredients like ginger, chiles, etc. Once you make the recipe and know what it tastes like, feel free to gestimate and throw things in in large pieces.

  1. This is a beautiful recipe. It looks very delicious! I look forward to trying it lout; green goddess dressings are definitely cool!
    Keep up the blending!

  2. This salad is beyond amazing! I literally could eat the dressing by the spoonful all by itself. It is a must, thanks for sharing Geoffrey and for all the incredible work you do, Tess!!!

    1. I haven’t tried freezing it yet, but I freeze tons of other dips and dressings. I don’t see why this would be any different. Just defrost and blend again. It keeps in the fridge for about 3 – 4 days. SOOO good.

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