Beauty shot of Molly Yeh's Green Goddess Salad, as seen on Girl Meets Farm Season 12.
Recipe courtesy of Molly Yeh

Green Goddess Salad

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 2 servings
One major reason Molly wanted to open a restaurant is so that she could have a place to go to for the kinds of salads she loves to have for lunch. A pile of crisp greens, loads of herbs, pickled onions and something majorly carby. This version’s carby crunch comes from Molly’s everything bagel crumbs because everything should be sprinkled in everything bagel seasoning.


Everything Bagel Crumbs:

Salad Dressing:


Pickled Red Onions:


  1. To make the everything bagel crumbs: In the bowl of a food processor fitted with the blade attachment, add the bagel chips and everything bagel seasoning. Pulse to coarse crumbs. Remove to a bowl and set aside. Wipe out the bowl and blade to reuse for the salad dressing.
  2. To make the salad dressing: Return the blade to the bowl of the food processor and add the mayonnaise, yogurt, basil, dill, parsley, thyme, garlic, shallot, lemon juice, salt and pepper. Process until smooth. With the processor running, add the oil to emulsify. Season with salt and pepper, if needed, to taste.
  3. To make the salad: In a large serving bowl, add the lettuce. Spoon some of the dressing over and toss to combine until each leaf is coated. Top with the radishes, sliced avocado, hard-boiled eggs, Pickled Red Onions, Everything Bagel Crumbs, chives and dill. (Leftover salad dressing can be stored in the refrigerator in an airtight container for up to 5 days.)

Pickled Red Onions:

Yield: 1 1/2 cups
  1. In a small saucepan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes. Cool completely. Store in an airtight container in the refrigerator for up to 5 days.