Green Salad with Goddess Dressing

The first time I made Green Goddess dressing, I stood over my blender watching emerald herbs swirl into something that looked like liquid spring. My kitchen smelled overwhelmingly of fresh parsley and tarragon, and I remember dipping a spoon in and thinking, "This needs to go on everything immediately." Now it is the dressing I make when I want vegetables to feel exciting rather than obligatory.

Last summer I served this at a backyard dinner party, and my friend who claims to despise salads went back for thirds. There is something about the combination of cool crisp vegetables and that creamy, herb-packed dressing that makes people forget they are eating something healthy. I have started keeping a jar of the dressing in my fridge at all times for emergency salad situations.

Ingredients

• Mixed salad greens: A combination of romaine for crunch, butter lettuce for sweetness, and arugula for peppery bite creates the perfect base
• Sugar snap peas: These add incredible crunch and a fresh sweetness that pairs beautifully with the herbal dressing
• Fresh herbs: Do not skimp here because a mix of chives, parsley, and dill makes the salad sing
• Avocado: Creamy richness balances the tangy dressing and makes the salad feel substantial
• Greek yogurt and mayonnaise: This combination creates the perfect velvety texture while keeping the dressing tangy
• Fresh tarragon: The secret ingredient that gives Green Goddess its distinctive anise-like brightness

Instructions

Blend the dressing base:

Combine mayonnaise, Greek yogurt, parsley, tarragon, chives, lemon juice, vinegar, anchovy fillets if using, garlic, salt, and pepper in a blender until completely smooth and vibrant green

Emulsify the dressing:

With the blender running, slowly drizzle in olive oil followed by water until the dressing reaches a pourable consistency, then taste and adjust seasoning

Prepare the vegetables:

Toss together the salad greens, sliced cucumber, halved snap peas, avocado, fresh herbs, and radishes in a large bowl

Bring it together:

Drizzle the dressing over the salad just before serving, toss gently to coat every leaf, and serve immediately while everything stays crisp

Save

This salad became my go-to lunch during a particularly hectic work month when I needed something that felt nourishing but did not require any actual cooking. I would come home, throw everything in a bowl, and feel like I had treated myself to something special without turning on the stove.

Make It Your Own

Sometimes I add sliced radishes for extra crunch and a pop of color, or swap in whatever herbs are growing in my windowsill garden. The beauty of this recipe is how forgiving it is, because almost any fresh green herb works beautifully in the dressing and on the salad.

Perfect Pairings

A slice of crusty sourdough bread turns this from a side into a satisfying meal, and a glass of crisp white wine like Sauvignon Blanc complements the herbal notes perfectly. On colder days, I serve it alongside roasted vegetables to add something fresh and raw to the plate.

Storage Solutions

The dressing keeps beautifully in an airtight container in the refrigerator for up to a week, though the vibrant green color will deepen over time. I actually think the flavors meld and improve after a day or two, so I often double the recipe to have some ready for quick salads throughout the week.

• Store undressed salad components in separate containers to keep everything crisp
• Revive slightly wilted greens by soaking them in ice water for 10 minutes
• Thin leftover dressing with a splash of water or lemon juice if it thickens in the fridge

Save

This salad is proof that simple ingredients treated with care can become something magical, and I hope it brings as much brightness to your table as it has to mine.

Recipe FAQs

→ What greens work best for this salad?

Use a mix of tender and crisp greens like romaine, butter lettuce, and arugula to provide varied texture and flavor.

→ Can the dressing be made without anchovies?

Yes, anchovies are optional and can be omitted for a fully vegetarian version without impacting the overall flavor drastically.

→ How do I make the dressing creamy and smooth?

Blend the mayonnaise, Greek yogurt, herbs, lemon juice, vinegar, and seasonings first, then slowly drizzle in olive oil and water while blending to achieve a smooth, creamy consistency.

→ Can I prepare this salad ahead of time?

It's best to prepare the dressing and chop ingredients ahead, then toss them together just before serving to keep the greens fresh and crisp.

→ What are good protein additions for this salad?

Grilled chicken, shrimp, or tofu can be added for extra protein and make the salad more filling.