Green Salad with Goddess Dressing (Printable Version)

Crisp mixed greens combined with fresh herbs and creamy dressing for a fresh, 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

# How To Make:

01 - In a food processor or blender, combine mayonnaise, sour cream (or Greek yogurt), lemon juice, olive oil, garlic, anchovy fillets (if using), parsley, tarragon, chives, and basil. Blend until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to use.
02 - In a large bowl, combine the mixed greens, cucumber, sugar snap peas, radishes, and avocado. 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 Advice:

01 -
  • The dressing transforms even the most basic grocery store greens into something restaurant worthy
  • You can prep everything in advance and assemble in under five minutes
  • Its endlessly adaptable to whatever vegetables are languishing in your crisper drawer
02 -
  • The dressing thickens as it chills, so thin it with a teaspoon of water or lemon juice before serving
  • Overblending herbs can turn them bitter, so pulse just until they disappear into the mixture
  • This salad waits for no one. Dress it right before serving or you will have a soggy situation on your hands
03 -
  • Start your herbs in cold water while you prep other ingredients. They stay perky and vibrant that way.
  • If using a blender rather than a food processor, add the olive oil last and pulse briefly to avoid emulsifying too much.

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