SWEETGREEN’S | Super Green Goddess Salad

by RRR

Sweetgreen’s Super Green Goddess Salad made of spinach, kale, beets, roasted sweet potato, black lentils, carrots, chickpeas, toasted almonds, red cabbage and a Signature spicy and grilled broccoli.  All served up with the famous, TikTok-breaking Green Goddess dressing.

The sweetgreen restaurant chain was started by three college students with a vision to reimagine fast food.  They saw an opportunity to offer guests food that was focused on health and quality without sacrificing convenience,  So in 2007,  in Washington DC, sweetgreen was born and the chain has since expanded their mission to sustainability and carbon neutrality.

Their menu offers fresh, plant-forward, earth friendly food…as they describe it.  But I what I know is, it’s darned tasty and it makes you feel good while (and after) you eat it.

It will come as no surprise that their Green Goddess dressing, which was first popular in the 1970’s, went viral on TikTok.  What else would you expect from a group of forward-thinking, community-conscious Gen Z-ers?

For more delicious salad recipes, check out Ruth’s Chris Steak House’s Chop Salad (my all-time favorite) or Tavern on the Green’s Classic Caesar.

Sweetgreen's Super Green Salad with Green Goddess Dressing

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Green Goddess Dressing:
  • 2 TBL red onion
  • ½ TBL garlic (or 1 medium clove)
  • 1 TBL fresh cilantro
  • 1 TBL fresh basil
  • 1 TBL fresh parsley
  • 3 ½ TBL fresh dill
  • 1/3 cup plain, whole milk Greek yogurt
  • 2 ½ cups mayonnaise (Duke’s pref.)
  • ¾ TBL white wine vinegar
  • ¾ TBL Hoy Fong Sriracha
  • ½ lemon, juiced
  • 2 pinches Kosher salt
  • 4 cranks cracked black pepper


Puree all ingredients in a blender until very smooth. Refrigerate until ready to use.


Fresh Kale

Fresh baby spinach

Matchstick carrots

Chickpeas, drained and rinsed

Red cabbage, julienned

*Red beet

*Roasted sweet potatoes

*Black lentils

*Toasted, sliced almonds

*Grilled, Spicy broccoli florets

*The red beet is raw.  Peel and slice 1/8” inch thick

*Peel the sweet potato and slice 1/8” thick.  Place on a sheet tray, brush each slice with EVOO, sprinkle with kosher salt and bake at 375-degrees for 10 minutes

*Boil the black lentils according to package instructions, about 25 minutes.  Drain and rinse.

*Toast the almonds on a sheet tray for 2 minutes in 350-degree oven.

*Toss the broccoli florets in 2 shakes of rice vinegar, a drizzle of Sriracha, and red pepper flake to taste.  Grill on an All-Clad indoor grill pan until the florets become a bright, vibrant green and some of the florets become to char slightly.


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