Green Goddess Avocado Salad

The first time I made Green Goddess dressing, I stood over the food processor watching emerald herbs swirl with creamy yogurt and felt like I was bottling spring itself. My kitchen filled with the sharp brightness of lemon and garlic, and I knew this wasnt going to be just another salad. That afternoon, I served it to friends who kept asking what made the dressing so vibrant, and honestly, it was the pile of fresh herbs Id almost been too lazy to chop. Now this salad is my go-to when I need something that feels like a treat but still leaves me light and energized.

Last summer, my neighbor Sarah brought over a massive bag of snap peas and herbs from her garden, completely challenging me to use them before they wilted. I threw together this salad with whatever was in my crisper drawer, and we ended up eating it on her back porch while the kids ran through sprinklers. Something about the crisp vegetables against that tangy, creamy dressing felt like the perfect antidote to a hot afternoon. Now whenever I see those first sugar snap peas at the farmers market, I immediately think of that impromptu feast and how simple food can create the best memories.

Ingredients

• Romaine lettuce: Provides the sturdy, crunchy foundation that holds up beautifully to the creamy dressing without getting soggy
• Baby spinach: Adds tender texture and a mild, sweet flavor that complements the more assertive herbs
• Cucumber: Brings cool, refreshing crunch and extra moisture to every bite
• Sugar snap peas: Deliver satisfying snap and natural sweetness that balances the tangy dressing
• Radishes: Offer peppery bite and gorgeous pink contrast that makes the salad feel vibrant
• Fresh chives: Provide mild onion flavor that weaves throughout both the salad and dressing
• Ripe avocados: Create luxurious creaminess that pairs perfectly with the zesty goddess dressing
• Toasted pumpkin seeds: Add essential crunch and nutty richness that takes the texture to the next level
• Greek yogurt: Forms the creamy, tangy base for the dressing while keeping it lighter than traditional versions
• Mayonnaise: Adds necessary richness and body that makes the dressing cling to every leaf
• Fresh parsley: Contributes earthy, fresh flavor and that gorgeous green color that gives the dressing its name
• Fresh tarragon: Brings subtle anise notes that make the dressing taste uniquely sophisticated
• Fresh basil: Adds sweet, peppery warmth that rounds out the herbal complexity
• Lemon juice: Provides essential brightness and acid that cuts through the creamy elements
• Garlic clove: Gives just enough kick without overpowering the delicate fresh herbs
• Anchovy fillets: Add umami depth and saltiness, though the dressing still shines without them
• Dijon mustard: Offers sharp tang and helps emulsify everything into a perfectly smooth consistency
• Olive oil: Creates silky smooth texture and helps the dressing coat every ingredient evenly

Instructions

Blend the dressing ingredients:

Combine the Greek yogurt, mayonnaise, parsley, tarragon, chives, basil, lemon juice, garlic, anchovy fillets if using, Dijon mustard, salt, pepper, and olive oil in your blender or food processor. Process until completely smooth and vibrant green, stopping to scrape down the sides as needed, then taste and adjust the seasoning with more salt or lemon juice until it sings.

Prepare the crisp vegetables:

Chop your romaine into bite-sized pieces, roughly tear the spinach, dice the cucumber into small cubes, slice the snap peas on a diagonal, and thinly slice those gorgeous radishes. Place everything in your largest salad bowl along with the chopped fresh chives.

Add the creamy elements:

Gently fold in the diced avocado, being careful not to mash it, then scatter the toasted pumpkin seeds over the top for that irresistible crunch factor.

Dress and serve immediately:

Drizzle about half the Green Goddess dressing over the salad and toss gently with your hands or salad servers until every leaf is lightly coated. Add more dressing as needed, serve right away while everything stays crisp and vibrant, and watch how quickly the bowl empties.

Save

This salad became my daughters unexpected favorite after she helped me make the dressing, carefully dropping herbs into the blender and watching the mixture turn that brilliant shade of green. Something about participating in the process made her want to try everything, and now she requests this for school lunch with extra pumpkin seeds on the side. I love that a simple salad helped her discover fresh herbs and bright flavors, proving that getting kids involved really can change their relationship with food.

Make It Your Own

Sometimes I swap in whatever herbs are growing wild or languishing in my crisper drawer. Cilantro works beautifully for a Latin-inspired version, while dill gives it a lovely spring vibe that pairs especially well with cucumber. The beauty of Green Goddess dressing is its flexibility with fresh herbs as long as you keep that parsley base for color and body.

Perfect Pairings

This salad shines alongside grilled fish or chicken, but it is substantial enough to stand alone as a light lunch. I have served it with scrambled eggs for brunch and tucked it into wraps with hummus for satisfying grab-and-go meals. The creamy dressing also makes an incredible dip for raw vegetables or grilled bread.

Storage Solutions

Keep the undressed salad components in airtight containers in the refrigerator for up to three days. Store the dressing separately in a jar with a tight lid, and it will stay fresh for at least five days, actually developing deeper flavor over time. Just give it a good stir before using since the herbs may settle slightly.

• Toast extra pumpkin seeds and store them in a sealed container for instant salad topping all week
• Massage a tiny bit of olive oil into the cut avocado if you need to prep it ahead
• If the dressed salad sits for too long, those crisp vegetables will start to wilt and lose their magic

Save

Every time I make this salad, I am reminded that the most vibrant dishes often come from the simplest ingredients treated with care and attention. Here is to many more bowls of green goodness and the moments they create around your table.

Recipe FAQs

→ What makes the Green Goddess dressing flavorful?

The dressing combines fresh herbs like parsley, tarragon, basil, and chives with Greek yogurt, lemon juice, garlic, and olive oil, creating a creamy, zesty herb blend.

→ Can I make this salad vegan?

Yes, substitute plant-based yogurt and mayonnaise for dairy versions and omit anchovies to keep the dressing vegan-friendly.

→ What are good protein additions to this salad?

Grilled chicken, shrimp, or tofu work well to add protein and make the salad more filling.

→ How should I prepare the pumpkin seeds for the salad?

Use toasted pumpkin seeds to add a nutty crunch, either store-bought or toasted lightly at home.

→ Can the herbs in the dressing be varied?

Yes, you can substitute tarragon or basil with dill or cilantro for a different herbal twist.