Green Salad Green Goddess Dressing (Print Page)

Fresh mixed greens and crisp vegetables paired with a creamy herb dressing for a light, vibrant dish.

# What You Need:

→ For the Salad

01 - 6 cups mixed salad greens (romaine, butter lettuce, baby spinach)
02 - 1 cup cucumber, thinly sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1/2 cup radishes, thinly sliced
05 - 1/2 avocado, sliced
06 - 1/4 cup fresh herbs (parsley, tarragon, chives), chopped

→ For the Green Goddess Dressing

07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream or Greek yogurt
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra-virgin olive oil
11 - 1 small garlic clove, minced
12 - 2 anchovy fillets (optional, omit for vegetarian)
13 - 1/4 cup fresh parsley leaves
14 - 2 tablespoons fresh tarragon leaves
15 - 2 tablespoons fresh chives
16 - 1 tablespoon fresh basil leaves
17 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Combine mayonnaise, sour cream (or Greek yogurt), lemon juice, olive oil, garlic, anchovy fillets (if using), parsley, tarragon, chives, and basil in a food processor or blender. Blend until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to use.
02 - Combine the mixed greens, cucumber, sugar snap peas, radishes, and avocado in a large bowl. Drizzle with desired amount of Green Goddess dressing and toss gently to coat. Top with fresh chopped herbs for garnish.
03 - Serve immediately, with extra dressing on the side if desired.

# Expert Tips:

01 -
  • The dressing keeps for a week in the fridge, so you can enjoy it on everything from sandwiches to roasted vegetables
  • It turns an ordinary salad into something restaurant-worthy with almost zero effort
02 -
  • The dressing tastes even better after it sits for an hour, giving the flavors time to meld and deepen
  • Dress the salad right before serving, otherwise the crisp vegetables will start to wilt and lose their beautiful crunch
03 -
  • Use a microplane to grate the garlic so it incorporates seamlessly into the dressing without any harsh chunks
  • If the dressing seems too thick after refrigerating, whisk in a teaspoon of water or lemon juice to bring it back to the perfect consistency

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