Fresh Green Goddess Salad (Print version)
Crisp greens and fresh vegetables meet creamy homemade Green Goddess dressing in this vibrant, refreshing dish perfect for light lunches or pairing with grilled favorites.
# What you'll need:
→ Salad Base
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
→ Herbs and Garnishes
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
# Method:
01 - In a large salad bowl, combine lettuce, cucumber, snap peas, radishes, avocado, fresh herbs, and scallions. Toss gently to mix.
02 - In a blender or food processor, add Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, tarragon, parsley, chives, basil, Dijon mustard, salt, and black pepper. Blend until smooth and vibrant green.
03 - Pour the dressing over the salad just before serving. Toss gently to coat all ingredients evenly.
04 - Sprinkle with toasted sunflower seeds, if using, for added crunch.
05 - Serve immediately for the freshest flavor and texture.
# Expert advice:
01 -
- The dressing comes together faster than you can chop the vegetables, and suddenly you have restaurant quality flavor right in your own kitchen
- Every bite offers this perfect contrast between crisp, refreshing vegetables and that creamy, herb packed dressing that feels indulgent yet light
- Its endlessly adaptable you can swap in whatever fresh herbs or crunchy vegetables you have on hand and it still sings
02 -
- The dressing tastes even better after it sits for an hour, so make it ahead if you can but store the undressed salad separately
- Leftover dressed salad gets soggy within hours, so only dress what you'll eat immediately and save everything else for tomorrow
03 -
- Dry your vegetables thoroughly after washing, especially the lettuce water clinging to leaves will make the dressing slide right off instead of coating everything perfectly
- Toast your sunflower seeds in a dry skillet over medium heat, shaking frequently until golden and fragrant, about 3 minutes this one step makes them taste exponentially better