Fresh Green Goddess Salad (Print Version)
Crisp mixed greens with fresh vegetables, avocado, and tangy herb dressing for a vibrant, refreshing meal.
# What You Need:
→ Salad Components
01 - 4 cups mixed crisp lettuce (romaine, butter, or little gem), chopped
02 - 1 cup cucumber, diced
03 - 1 cup snap peas, sliced
04 - 1 cup radishes, thinly sliced
05 - 1 avocado, diced
06 - 1/2 cup fresh herbs (parsley, chives, tarragon, basil), chopped
07 - 1/4 cup scallions, thinly sliced
08 - 1/4 cup toasted sunflower seeds (optional)
→ Green Goddess Dressing
09 - 1/2 cup plain Greek yogurt
10 - 1/4 cup mayonnaise
11 - 2 tablespoons lemon juice, freshly squeezed
12 - 2 tablespoons olive oil
13 - 1 clove garlic, minced
14 - 1 tablespoon fresh tarragon, chopped
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon fresh basil, chopped
18 - 1 teaspoon Dijon mustard
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Combine lettuce, cucumber, snap peas, radishes, avocado, fresh herbs, and scallions in a large salad bowl. Toss gently to distribute ingredients evenly.
02 - Place Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, tarragon, parsley, chives, basil, Dijon mustard, salt, and black pepper in a blender or food processor. Blend until completely smooth and vibrant green in color.
03 - Pour the prepared dressing over the salad immediately before serving. Toss gently with salad tongs to coat all ingredients evenly without crushing delicate vegetables.
04 - Sprinkle toasted sunflower seeds over the top if desired. Serve immediately while vegetables maintain their crisp texture and the dressing is fresh.
# Expert Tips:
01 -
- The homemade dressing keeps in the fridge for days and makes everything taste better
- All those crisp vegetables and fresh herbs make you feel incredibly energized
- It looks stunning on the table but requires zero actual cooking
02 -
- The dressing tastes even better after a few hours in the refrigerator so make it ahead
- Wait until the last minute to dress the salad or everything gets sad and soggy
- Using a really sharp knife makes all the difference with delicate herbs and vegetables
03 -
- Room temperature vegetables absorb dressing better than cold ones from the fridge
- Massage a tiny bit of olive oil into the kale before tossing if you add any
- Taste the dressing before adding salt since ingredients vary in saltiness