Green Goddess Avocado Salad (Printable)
A vibrant mix of greens, avocado, and herb dressing creating a fresh and light dish for any occasion.
# What goes in:
→ Salad Base
01 - 1 large head romaine lettuce, chopped
02 - 1 cup baby spinach, roughly chopped
03 - 1 cup cucumber, diced
04 - 1 cup sugar snap peas, sliced
05 - 1/2 cup radishes, thinly sliced
06 - 1/4 cup fresh chives, chopped
07 - 2 ripe avocados, diced
08 - 1/4 cup toasted pumpkin seeds
→ Green Goddess Dressing
09 - 1/2 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh parsley leaves
12 - 2 tablespoons fresh tarragon leaves
13 - 2 tablespoons fresh chives
14 - 2 tablespoons fresh basil
15 - 2 tablespoons lemon juice
16 - 1 small garlic clove
17 - 2 anchovy fillets, optional
18 - 1 teaspoon Dijon mustard
19 - 1/4 teaspoon sea salt
20 - 1/4 teaspoon freshly ground black pepper
21 - 2 tablespoons olive oil
# Directions:
01 - Combine Greek yogurt, mayonnaise, parsley, tarragon, chives, basil, lemon juice, garlic, anchovy fillets if using, Dijon mustard, salt, pepper, and olive oil in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
02 - In a large salad bowl, combine the romaine lettuce, baby spinach, cucumber, sugar snap peas, radishes, and chopped chives. Toss gently to mix evenly.
03 - Gently fold in the diced avocado and toasted pumpkin seeds to distribute throughout the salad.
04 - Drizzle the Green Goddess dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately, garnished with extra herbs or seeds if desired.
# Expert Advice:
01 -
- The dressing keeps for five days in your fridge, making weeknight salads feel like a restaurant experience
- Every bite delivers crunch, creaminess, and that addictive herbaceous zing that makes you want just one more forkful
02 -
- The dressing tastes even better after sitting for an hour in the refrigerator, so make it ahead and let those flavors meld together
- Avocado will brown once cut, so dice it right before serving and toss it gently to avoid mashing
03 -
- Use a microplane to grate the garlic so it dissolves completely into the dressing without any harsh raw bits
- Toast your pumpkin seeds in a dry skillet over medium heat until they start popping and smell fragrant