Abbie

Published on October 15, 2026

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High Protein Green Goddess Salad brings together crisp veggies, creamy white beans, tuna or salmon, and a Cottage Cheese Green Goddess Dressing. It makes a fresh, filling lunch that’s packed with protein. No long cooking times, just a few minutes and it’s ready to go.

The creamy green goddess dressing works in two ways. It adds extra protein from cottage cheese and brings fresh herbs, lemon, and garlic to every bite. White beans make the salad more filling, while cucumber and tomatoes keep it crisp and refreshing. You can eat it straight from the bowl, serve it over greens, or add your favorite cooked grain for a heartier meal.

For everyone who loves the classic green goddess flavors, be sure to try my Green Goddess Smoothie and this Avocado Green Goddess Dressing.

What Makes This Salad High in Protein?

This salad has protein from a few different ingredients, not just one. Tuna or salmon gives you a good amount of protein, and white beans add more plant-based protein and fiber. The Cottage Cheese Green Goddess Dressing also adds protein because of the cottage cheese.

The amount of protein in each serving depends on the type and brand of fish, beans, and cottage cheese you use, and how much you serve.

Ingredients Needed

Red onion: Brings a sharp, crisp bite that balances the creamy dressing and the rich flavor of the fish.
Cucumber: Adds freshness and crunch to the salad.
Cherry tomatoes: Add juicy texture, sweetness, and acidity.
White beans: Make the salad more filling and add plant-based protein and fiber. Cannellini, Great Northern, or navy beans all work well.
Cottage Cheese Green Goddess Dressing: Covers everything in a creamy, herb-filled dressing and adds more protein.
Tuna or salmon: This is the main source of protein and gives the salad a savory, satisfying taste.

High protein green goddess salad topped with a garnish.

How to Make High Protein Green Goddess Salad

Add the minced red onion, diced cucumber, halved cherry tomatoes, and white beans to a large bowl.
Spoon the Cottage Cheese Green Goddess Dressing over the veggies and beans. Gently toss until everything is coated evenly.
Add the drained tuna or salmon in larger pieces. Gently fold it into the salad so the fish spreads throughout but doesn’t break apart completely.
Taste the salad and adjust the seasoning if you need to. Then, split it between two bowls and serve.
You can eat the salad on its own or serve it over greens. Try adding extra veggies like sliced radishes or sugar snap peas if you like.

Helpful Tips

Drain canned beans well: Too much liquid can make the dressing thin and the salad watery. Rinse and drain the beans well before adding them.
Keep some texture in the fish: Fold the tuna or salmon in at the end instead of stirring it in too much.
Prep the vegetables ahead: Chop the onion, cucumber, and tomatoes in advance so putting the salad together is quick and easy.
Add the dressing gradually if you want: Start with a little and add more until the salad is as creamy as you like.
Rinse the red onion for a milder flavor: If raw onion is too strong for you, rinse the minced onion under cold water and drain it well before adding it.
Make it more filling: Add cooked grains or serve the salad over greens for a bigger meal.

Substitutions and Variations

Tuna or salmon: Both work well in this recipe. If you don’t want to use fish, you can also try cooked chicken.

White beans: Cannellini, Great Northern, or navy beans are all good choices. Chickpeas would also work for a slightly firmer texture.

Cucumber: English or Persian cucumbers are especially good because they’re crisp and have fewer seeds.

Add more vegetables: Radishes, sugar snap peas, shredded carrots, bell peppers, celery, or chopped greens can all be added.

Add grains: Mix in cooked quinoa, farro, brown rice, or another favorite grain. About ½ to 1 cup works well depending on how hearty you want the salad to be.

Make it vegetarian: Skip the fish and add extra white beans, chickpeas, or another favorite plant-based protein.

Turn It Into a Green Goddess Salad Bowl

One of the easiest ways to change this recipe is to use it as the base for a larger salad bowl. Start with mixed greens, spinach, chopped romaine, or arugula. Spoon the green goddess salad mixture over the top, then add vegetables such as radishes, snap peas, carrots, or avocado.

For an even more substantial meal, add cooked quinoa, brown rice, or farro. This is also a convenient way to use leftover grains from another meal.

Frequently Asked Questions

What kind of white beans should I use?

Cannellini beans, Great Northern beans, and navy beans are all good options. Cannellini beans are particularly creamy and pair nicely with the green goddess dressing.

Can I add greens?

Absolutely. Serve the mixture over spinach, arugula, romaine, spring mix, or your favorite salad greens.

Is this salad good for meal prep?

You can prepare the components ahead of time and assemble them when you’re ready to eat. For the best texture, keep any delicate greens separate until serving.

Do I have to make homemade Green Goddess Dressing?

The Cottage Cheese Green Goddess Dressing is an important part of this recipe because it adds both flavor and protein. You can also use a store bought dressing as well.

More Easy Salad Recipes to Try

High Protein Green Goddess Salad

This High Protein Green Goddess Salad combines tuna or salmon, white beans, fresh vegetables, and creamy Cottage Cheese Green Goddess Dressing for a quick and satisfying lunch.

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Course: Salad

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Ingredients

½ small red onion minced
½ cup diced cucumber
½ cup cherry tomatoes halved
1 cup white beans drained and rinsed if from a can
½ cup Cottage Cheese Green Goddess Dressing
1 can tuna or salmon in oil drained

Instructions

In a bowl, mix together onion, cucumber, tomatoes, beans, and Cottage Cheese Green Goddess Dressing. Add tuna pieces to the bowl and fold together.

Video

Notes

Note: Can also serve on a bed of greens with additional vegetables you may like, such as sliced radishes and sugar snap peas. Another option is to mix in ½ to 1 cup of cooked grains.

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