Green goddess salad
A creamy herb-infused salad with crisp lettuce, spinach and spring onions dressed in a light lemon-cream sauce.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 7g carbs · 5g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Iceberg lettuceuse 1/2 head | 2 × £0.64200g · £0.32 per 100g | 2 × £0.64200g · £0.32 per 100g |
| Spinachnot compared | £1.77 | – |
| Spring onionsuse 100g | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Creamuse 100ml | £0.95150ml · £0.63 per 100ml | £0.95150ml · £0.63 per 100ml |
| Semi skimmed milkuse 200ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Lemonnot compared | – | £5.00 |
| Basket total (full packs) | £3.77 | £3.77 |
| Cost of what this recipe uses | £2.90 | £2.90 |
| Per serving | £0.72 | £0.72 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Spinach, Lemon.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Take half a head of iceberg lettuce, discard the tough outer leaves and the core, then place it on a clean board. Using a sharp knife, shred the lettuce into thin strips about ½ cm wide. Rinse the shredded lettuce under cold running water, then spin it dry in a salad spinner or pat with kitchen paper.
- Place 100 g of fresh spinach in a colander and rinse thoroughly under cold water to remove any grit. Shake off excess moisture, then lay the leaves on a clean tea towel and gently pat dry. Roughly chop the spinach into bite‑sized pieces, about 2‑3 cm across, and set aside.
- Trim the root ends and any wilted tops from 100 g of spring onions, then discard them. Slice the remaining stalks thinly on the diagonal, aiming for rings about 3 mm thick. Transfer the sliced spring onions to a small bowl and keep them ready for the salad.
- In a large salad bowl, combine the shredded iceberg lettuce, chopped spinach and sliced spring onions. Toss the greens lightly with your hands or two large spoons to distribute them evenly. The mixture should look vibrant and voluminous, with no clumps of wet leaves.
- Measure 100 ml of pouring cream and 200 ml of semi‑skimmed milk into a jug or bowl. Add the juice of one lemon (about 2 tablespoons) to the dairy mixture. Whisk vigorously for 20‑30 seconds until the liquid looks smooth and slightly thickened.
- Season the dressing with a pinch of salt and a grind of black pepper, then taste. If the dressing feels too sharp, add an extra splash of milk; if it needs more zing, stir in a little more lemon juice. The final dressing should be creamy, pale green‑white and coat the back of a spoon.
- Pour the prepared dressing over the bowl of greens, using a spatula to help drizzle it evenly. Toss the salad gently but thoroughly, lifting the leaves from the bottom to coat every piece. The salad is ready when the leaves glisten lightly and are uniformly dressed, with no dry patches.
- Divide the green goddess salad among four plates or shallow bowls, serving immediately while the leaves are still crisp. Garnish each portion with a few extra spring‑onion rings for colour, if desired. Enjoy the salad fresh; any leftovers should be kept dressing‑separate and refrigerated within one hour.
Tips
- Use Greek yogurt instead of cream for a lighter, tangier dressing.
- Make the dressing ahead and store it in a sealed jar; keep the greens dry and toss just before serving to stay crisp.
- For a cheaper version, replace half the milk with water and add a teaspoon of Dijon mustard for extra flavour.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Spinach · about 100g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Pasta with beans and spinach, Creamy Lentil & Spinach, Shakshuka. - Spring onions · about 100g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Cream · about 150ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff. - Semi skimmed milk · about 800ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Cheesy Omelette. - Lemon · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Salmon with New Potatoes, Tuna Nicoise Salad, Pancakes with lemon and sugar.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).