Green Salad Green Goddess Dressing (Printable)

Crisp greens and fresh veggies tossed in a smooth, herbaceous dressing for a bright, easy dish.

# What You'll Need:

→ For the 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 - 2 tablespoons fresh chives, chopped
06 - 1/4 cup radishes, thinly sliced

→ For the Green Goddess Dressing

07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 1/4 cup fresh parsley leaves
10 - 2 tablespoons fresh tarragon leaves
11 - 2 tablespoons fresh chives
12 - 1 tablespoon lemon juice
13 - 2 teaspoons white wine vinegar
14 - 1 small garlic clove
15 - 2 anchovy fillets (optional, omit for vegetarian)
16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Combine mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, vinegar, garlic, and anchovy fillets (if using) in a food processor or blender. Blend until completely smooth and vibrant green. Season with salt and pepper to taste.
02 - Arrange mixed salad greens, cucumber, sugar snap peas, avocado, chopped chives, and radishes in a large salad bowl or on a serving platter.
03 - Drizzle the Green Goddess dressing over the salad just before serving. Gently toss to coat all ingredients evenly. Serve immediately while greens remain crisp.

# Expert Advice:

01 -
  • The dressing comes together in under five minutes but tastes like something from a fancy restaurant
  • Its endlessly adaptable, use whatever fresh herbs are growing in your garden or sitting in your fridge
  • The creamy tangy dressing transforms even the most basic bag of salad greens into something special
02 -
  • The dressing tastes even better after an hour in the refrigerator, giving the flavors time to meld together
  • Do not dress the salad until immediately before serving, the acid will make delicate greens wilt quickly
  • If the dressing seems too thick, thin it with a teaspoon of water or more lemon juice
03 -
  • Make sure your herbs are completely dry before blending, water in the dressing can make it separate
  • If you are avoiding anchovies, add a pinch of salt or some miso paste to maintain that savory depth

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