Green Salad with Dressing

My garden exploded with herbs last summer and I found myself drowning in parsley, tarragon, and chives. This green goddess dressing became my salvation, turning that herb overflow into something I started putting on everything from salads to roasted vegetables. The first time I served it at a dinner party, my friend asked for the recipe before she even finished her first bite.

I made this for my sister who swears she hates salad. She went back for thirds and asked if I could bottle the dressing. Seeing someone get excited about vegetables feels like a small victory worth celebrating.

Ingredients

• 6 cups mixed salad greens: A variety of textures and flavors keeps every bite interesting
• 1 cup cucumber, thinly sliced: Adds a refreshing crunch and brightness
• 1 cup sugar snap peas, halved: Their sweetness balances the herbs beautifully
• 1 avocado, diced: Creaminess that brings everything together
• 1/2 cup radishes, thinly sliced: A peppery bite that cuts through the rich dressing
• 1/4 cup fresh herbs: Roughly chopped parsley, tarragon, and chives for extra freshness
• 1/2 cup mayonnaise: The creamy base that makes the dressing luxurious
• 1/4 cup sour cream: Adds tang and body to the dressing
• 2 tablespoons fresh lemon juice: Brightness that wakes up all the flavors
• 2 tablespoons extra virgin olive oil: Helps the dressing coat the greens evenly
• 1/4 cup fresh parsley leaves: The backbone of that classic green goddess flavor
• 1/4 cup fresh chives: Mild onion flavor that complements without overpowering
• 2 tablespoons fresh tarragon leaves: Slightly anise notes that make this dressing distinctive
• 1 small garlic clove: Just enough background warmth without being aggressive
• 1 anchovy fillet: Optional but adds depth, omit for vegetarian version
• 1/4 teaspoon kosher salt and black pepper: Season to make everything pop

Instructions

Blend up the dressing magic:

Toss the mayonnaise, sour cream, lemon juice, olive oil, parsley, chives, tarragon, garlic, and anchovy into your blender or food processor. Let it run until everything is emerald green and silky smooth, then taste and adjust the salt and pepper until it sings.

Pile on the produce:

In your biggest salad bowl, combine the mixed greens, cucumber slices, sugar snap peas, diced avocado, radishes, and those fresh chopped herbs. Let it sit looking like a colorful mountain waiting for its crown.

Bring it all together:

Drizzle that gorgeous green dressing over the salad just before youre ready to eat. Toss everything gently with salad tongs until every leaf is lightly coated, then serve immediately while everything still has that perfect crunch.

Save

This salad has become my go-to for potlucks because it travels well and always disappears first. Theres something about that vibrant green color that makes people gravitate toward it immediately.

Making It Your Own

Once you have the dressing down, the variations are endless. Sometimes I add grilled chicken or shrimp when I want something more substantial.

Serving Suggestions

A crisp Sauvignon Blanc or sparkling water with lime makes the perfect pairing. The acidity cuts through the creamy dressing beautifully.

Storage and Make Ahead Tips

The dressing keeps beautifully in an airtight container for up to a week, which means you can prep it on Sunday and have instant gourmet salads all week. Just keep your washed greens separate and dressed until ready to serve.

• Wash and dry your greens thoroughly, then store them with a paper towel to absorb excess moisture
• Cut your vegetables ahead of time but wait to add the avocado until serving to prevent browning
• If the dressing thickens in the fridge, thin it with a teaspoon of water or lemon juice

Save

Theres nothing quite like a bowl of fresh, vibrant food to make you feel nourished from the inside out. Enjoy every green bite.

Recipe FAQs

→ What fresh herbs are used in the dressing?

Parsley, chives, and tarragon are combined to create the herbaceous Green Goddess dressing.

→ Can I make this salad vegan-friendly?

Yes, substitute mayonnaise and sour cream with plant-based alternatives and omit the anchovy for a vegan version.

→ What vegetables add crunch to the salad?

Cucumber, sugar snap peas, and radishes provide a satisfying crunch to the mix of greens.

→ How should the dressing be prepared?

Blend mayonnaise, sour cream, lemon juice, olive oil, herbs, garlic, and optional anchovy until smooth and creamy.

→ Are there suggestions for adding protein?

Grilled chicken or shrimp can be added for extra protein and heartiness.