Green Salad Green Goddess (Printable)
Crisp greens and fresh veggies combined with a creamy, herbaceous green dressing for a lively, fresh dish.
# What You’ll Need:
→ For the Green Salad
01 - 6 cups mixed salad greens (romaine, butter lettuce, arugula)
02 - 1 cup cucumber, thinly sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 avocado, sliced
05 - 1/2 cup radishes, thinly sliced
06 - 1/4 cup fresh herbs (parsley, dill, chives), chopped
→ For the Green Goddess Dressing
07 - 1/2 cup mayonnaise
08 - 1/2 cup Greek yogurt or sour cream
09 - 1/4 cup fresh parsley leaves
10 - 1/4 cup fresh basil leaves
11 - 2 tablespoons fresh chives
12 - 1 tablespoon tarragon leaves (optional)
13 - 2 anchovy fillets or 1 teaspoon anchovy paste (optional, omit for vegetarian)
14 - 1 small garlic clove
15 - 2 tablespoons lemon juice
16 - 1 teaspoon white wine vinegar
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Combine mayonnaise, Greek yogurt, parsley, basil, chives, tarragon, anchovy fillets if using, garlic, lemon juice, vinegar, salt, and pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
02 - Place mixed greens, cucumber, sugar snap peas, avocado, radishes, and fresh herbs in a large salad bowl.
03 - Drizzle Green Goddess dressing over salad just before serving. Toss gently to coat vegetables evenly. Serve immediately, garnished with extra herbs if desired.
# Expert Tips:
01 -
- The dressing comes together in minutes but tastes like it came from a fancy restaurant
- Its endlessly adaptable to whatever fresh herbs and vegetables you have on hand
02 -
- The dressing tastes better after it sits for at least 30 minutes, so make it ahead if you can
- Avocado browns quickly, so slice it last and dress the salad immediately to keep it looking fresh
03 -
- If your dressing seems too thick, thin it with a teaspoon of water at a time
- Use a mix of tender and sturdy greens so every bite has different textures