Green Salad Green Goddess Dressing

The first time I made Green Goddess dressing, my kitchen smelled like an herb garden explosion. I had bought way too many fresh herbs at the farmers market and needed to use them up fast. That happy accident led to what is now my go-to spring salad, the kind that makes everything feel lighter and brighter.

Last summer, I served this at a dinner party when it was too hot to cook anything substantial. My friend Sarah, who claims to hate salads, went back for thirds and asked for the dressing recipe before she even left. There is something about that creamy, herb-packed combination that wins people over instantly.

Ingredients

• 6 cups mixed salad greens: I love the combination of romaine for crunch, butter lettuce for softness, and baby spinach for nutrition, but use whatever fresh greens look best at your market
• 1 cup cucumber, thinly sliced: English cucumbers work beautifully here since they have fewer seeds and thinner skin
• 1 cup sugar snap peas, trimmed and halved: These add incredible sweetness and crunch that contrasts perfectly with the creamy dressing
• 1/2 cup radishes, thinly sliced: They provide a lovely peppery bite and beautiful pink color throughout the bowl
• 1/2 avocado, sliced: Creamy richness that makes the salad feel substantial and satisfying
• 1/4 cup fresh herbs, chopped: Parsley, tarragon, and chives echo the flavors in the dressing while adding pops of green
• 1/2 cup mayonnaise: The base of the dressing, providing that luscious texture we all love
• 1/4 cup sour cream or Greek yogurt: Yogurt lightens it up slightly while adding tang, sour cream makes it richer
• 2 tablespoons fresh lemon juice: Bright acidity that cuts through the creamy ingredients and wakes everything up
• 2 tablespoons extra-virgin olive oil: Helps the dressing cling to the greens and adds fruity depth
• 1 small garlic clove, minced: Just enough backbone to give the dressing some serious flavor
• 2 anchovy fillets (optional): Omit for vegetarian but know they add incredible umami depth without tasting fishy
• 1/4 cup fresh parsley leaves: The fresh, grassy foundation of the dressing
• 2 tablespoons fresh tarragon leaves: This is the secret ingredient that gives Green Goddess its distinctive anise-like flavor
• 2 tablespoons fresh chives: Mild onion flavor that rounds out the herb profile beautifully
• 1 tablespoon fresh basil leaves: Adds sweetness and that classic summer herb aroma
• Salt and freshly ground black pepper: Essential for bringing all the flavors together and making them pop

Instructions

Blend up that magical dressing:

Toss the mayonnaise, sour cream or yogurt, lemon juice, olive oil, garlic, anchovies if you are using them, and all those beautiful fresh herbs into your food processor. Blend until you have a silky, vibrant green concoction that smells like heaven, then taste and season with salt and pepper until it sings.

Prep your crisp vegetables:

While the dressing chills in the fridge, slice your cucumbers thin, halve those sugar snap peas, and cut the radishes into pretty little rounds. Slice the avocado right before you are ready to serve so it does not brown.

Bring it all together:

In a big wide bowl, toss together your mixed greens with all those prepped vegetables. Drizzle over as much of that gorgeous green dressing as you like, toss gently so you do not bruise the delicate leaves, and scatter the extra fresh herbs on top like confetti.

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My grandmother always said that a good salad should make you feel like you are eating sunshine. This one somehow manages to be both refreshing and indulgent at the same time, the kind of dish that makes you feel nourished down to your toes.

Making It Your Own

Sometimes I add thinly sliced green apple for extra sweetness and crunch, especially in the fall when apples are at their peak. Toasted walnuts or sliced almonds take this in a completely different but equally delicious direction.

Perfect Pairings

This salad is stunning alongside grilled fish or roasted chicken. I have also served it as a starter before a rich pasta dinner, where its bright flavors really help balance out the heavier main course.

Make Ahead Magic

The dressing can be made up to a week ahead and stored in an airtight container in the refrigerator, actually developing more flavor as it sits. You can prep all the vegetables a day in advance, just keep them in separate containers so everything stays crisp and fresh.

• Store leftover dressed salad in the refrigerator, though know it will only keep for about a day before getting soggy
• If taking this to a picnic, pack the dressing separately and toss it right before eating
• The dressing also works beautifully as a dip for raw vegetables or a sauce for grilled fish

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There is something deeply satisfying about a salad that feels this special while coming together so quickly. Enjoy every bite of that vibrant green goodness.

Recipe FAQs

→ How is the Green Goddess dressing made?

Blend mayonnaise, sour cream or Greek yogurt, fresh herbs (parsley, tarragon, chives, basil), lemon juice, olive oil, garlic, and optional anchovies until smooth. Season with salt and pepper.

→ Can the dressing be made vegan?

Yes, substitute vegan mayonnaise and plant-based yogurt, and omit anchovies to keep it vegan-friendly.

→ What greens are best for this salad?

A mix of romaine, butter lettuce, and baby spinach creates a crisp, refreshing base for the salad.

→ Are there protein options to add?

Grilled chicken, shrimp, or tofu can be added for extra protein and a heartier dish.

→ How should the salad be served?

Serve immediately after tossing with dressing, optionally garnished with fresh herbs and extra dressing on the side.

→ Can additional ingredients enhance texture or flavor?

Try adding green apple slices or toasted nuts for added crunch and a touch of sweetness or nuttiness.