Green Salad with Goddess Dressing (Printable)
Crisp greens and fresh vegetables dressed in a creamy herb mixture for a vibrant dish.
# What You'll Need:
→ Salad Components
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
→ 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, 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
# Directions:
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 completely smooth and vibrant green. Taste and adjust seasoning as needed. Transfer to a sealed container and refrigerate until ready to serve.
02 - Wash and thoroughly dry all salad greens. Thinly slice cucumber and radishes using a sharp knife or mandoline. Trim sugar snap peas and cut in half lengthwise. Pit and slice avocado just before assembling to prevent browning. Chop fresh herbs and set aside.
03 - Place mixed greens in a large serving bowl as the base. Arrange cucumber, sugar snap peas, avocado slices, and radishes over the greens in sections for visual appeal. Scatter chopped fresh herbs across the top.
04 - Drizzle Green Goddess dressing generously over the salad just before serving. Using large salad spoons or tongs, toss gently to coat all ingredients evenly without crushing delicate greens. Serve immediately while vegetables remain crisp, garnished with additional fresh herbs if desired.
# Expert Advice:
01 -
- The dressing comes together in under five minutes and keeps for a week in the fridge
- Every crunchy vegetable tastes better dipped in something this vibrant and fresh
02 -
- The dressing tastes better after it sits for an hour, letting the garlic mellow and herbs meld together
- Dressed salad wilts within twenty minutes, so always add dressing at the very last moment
03 -
- Use a microplane to zest the lemon before juicing, then stir the zest into the finished dressing for extra brightness
- If the dressing looks too thick, thin it with water rather than more oil or acid