Gluten-Free Green Goddess Salad
By the Gluten Free Recipes team ·
This vibrant salad bursts with fresh, herbaceous flavors and satisfying textures, making it a perfect light yet filling meal. A creamy, tangy dressing coats crisp vegetables and your choice of protein for a delightful culinary experience.
At a glance: This easy lunch recipe yields 4 servings in about 20 minutes (5 min prep, 15 min cook). It uses 6 ingredients — including cooked rice, protein of choice, fresh vegetables of choice — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Green Goddess Salad: When preparing this lunch recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Green Goddess Salad: This recipe is naturally gluten-free by using certified gluten-free grains and avoiding any ingredients containing gluten.
Ingredients
- 1 cup cooked rice, quinoa, or certified GF noodles
- 1 cup protein of choice (cooked chicken, shrimp, firm tofu, or chickpeas)
- 2 cups fresh vegetables of choice (e.g., chopped romaine, cucumber, bell peppers, avocado)
- 2 tbsp gluten-free green goddess dressing (store-bought or homemade)
- 1 tbsp fresh lemon juice
- 1 tsp extra virgin olive oil
Instructions
- 1
Prepare your base by cooking rice or certified gluten-free noodles according to package directions, which typically takes about 10-15 minutes. Once cooked, drain and set aside to cool slightly.
- 2
If using raw protein like chicken or shrimp, cook it through until no longer pink and tender, about 5-8 minutes, ensuring any seasonings used are gluten-free. If using tofu or chickpeas, ensure they are prepared to your liking.
- 3
Wash and prepare your fresh vegetables by chopping, slicing, or dicing them into bite-sized pieces. Aim for a variety of colors and textures for visual appeal and a satisfying crunch, which should take about 5 minutes.
- 4
Assemble your salad bowls by layering the cooked base, your prepared protein, and the fresh vegetables. Distribute the ingredients evenly across the four servings.
- 5
In a small bowl, whisk together the gluten-free green goddess dressing, fresh lemon juice, and extra virgin olive oil until well combined. Drizzle this dressing generously over the assembled salads and toss gently to coat everything. Serve immediately for the freshest taste.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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