Green Salad with Goddess Dressing (Printable)
Crisp mixed greens combined with creamy herb dressing for a light, flavorful dish.
# What You'll Need:
→ For the Green Salad
01 - 6 cups mixed salad greens (romaine, butter lettuce, arugula)
02 - 1 cup cucumber, sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 avocado, sliced
05 - 1/4 cup fresh herbs (chives, parsley, dill), chopped
06 - 1/4 cup radishes, thinly sliced
→ For the Green Goddess Dressing
07 - 1/2 cup mayonnaise
08 - 1/2 cup Greek yogurt
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh tarragon, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 2 tablespoons lemon juice (about 1 lemon)
13 - 1 tablespoon white wine vinegar
14 - 2 anchovy fillets (optional, omit for vegetarian)
15 - 1 small garlic clove
16 - 1/4 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper
18 - 2 tablespoons extra-virgin olive oil
19 - 2 tablespoons water (to thin, as needed)
# Directions:
01 - Combine mayonnaise, Greek yogurt, parsley, tarragon, chives, lemon juice, vinegar, anchovy fillets if using, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth. With motor running, slowly drizzle in olive oil and water until dressing reaches creamy, pourable consistency. Taste and adjust seasoning as needed.
02 - Place mixed salad greens, cucumber slices, sugar snap peas, avocado slices, chopped fresh herbs, and radish slices in a large salad bowl.
03 - Drizzle prepared Green Goddess dressing over salad just before serving. Toss gently to coat all ingredients evenly. Serve immediately while vegetables remain crisp.
# Expert Advice:
01 -
- The dressing comes together in minutes but tastes like something from a fancy restaurant
- Its endlessly adaptable, whether you are adding protein or keeping it light and vegetarian
02 -
- The dressing tastes even better after sitting for an hour, so make it ahead if you can
- Over-blending can turn the dressing brown, so pulse just until smooth and vibrant green
03 -
- Room temperature ingredients blend more smoothly, so let your yogurt and mayo sit out for 15 minutes
- Taste your dressing before seasoning, because anchovies and cured ingredients add saltiness