Green Salad with Goddess Dressing

The first time I made green goddess dressing, I stood over the blender watching the herbs whirl into this shockingly vibrant emerald green, and honestly could not believe something that beautiful came from my own kitchen. My roommate walked in, stared at the bowl, and asked if I'd bought it from some fancy deli. We ate the whole batch standing up, dipping whatever vegetables we could find from the crisper drawer.

Last summer I served this at a backyard barbecue, and people kept drifting away from the grill to hover around the salad bowl. Someone actually asked for the dressing recipe before they even touched the burgers. That's when I realized a truly great salad can compete with anything on the menu.

Ingredients

• 6 cups mixed salad greens: I love the combination of crisp romaine for structure, tender butter lettuce for sweetness, and peppery arugula for bite
• 1 cup cucumber: Thinly sliced gives you these refreshing crunch pockets throughout every forkful
• 1 cup sugar snap peas: Trimmed and halved, they add this incredible sweet snap that makes the salad feel special
• 1 avocado: Sliced into creamy wedges that practically melt against the crisp vegetables
• 1/2 cup radishes: Thinly sliced for little peppery bursts that cut through the rich dressing
• 1/4 cup fresh herbs: A mix of parsley, dill, and chives sprinkled throughout for fresh little flavor bombs
• 1/2 cup mayonnaise: Creates that creamy base that makes the dressing coat every leaf perfectly
• 1/2 cup Greek yogurt: Adds tang and lightens up the mayonnaise so it's not too heavy
• 1/4 cup fresh parsley: The backbone herb that gives that classic green goddess flavor everyone recognizes
• 1/4 cup fresh basil: Brings a sweet, aromatic quality that makes the dressing taste freshly made
• 2 tablespoons fresh chives: Subtle onion flavor that rounds out all the other herbs
• 1 tablespoon tarragon: Optional, but if you can find it, that anise flavor is what restaurant versions have
• 2 anchovy fillets: The secret ingredient that adds depth without tasting fishy, skip for vegetarian
• 1 small garlic clove: Just enough to give it a gentle warmth without overpowering the herbs
• 2 tablespoons lemon juice: Brightens everything and balances the creamy elements
• 1 teaspoon white wine vinegar: Adds a subtle sharpness that makes all the flavors pop
• 1/4 teaspoon salt and pepper: Season enough to make the herbs sing without overwhelming

Instructions

Blend up that emerald magic:

Combine the mayonnaise, Greek yogurt, parsley, basil, chives, tarragon, anchovy fillets if using, garlic, lemon juice, vinegar, salt, and pepper in your blender. Puree until you have this shockingly vibrant green mixture that smells like an herb garden, then taste and adjust the seasoning until it makes you happy.

Pile up your vegetables:

In a large salad bowl, toss together the mixed greens, cucumber slices, sugar snap peas, avocado wedges, radishes, and those extra fresh herbs. I like to arrange the prettiest vegetables on top since we're going to serve this with the dressing on the side.

Bring it all together:

Drizzle about half the green goddess dressing over the salad just before serving, then toss gently with your hands or salad tossers until every leaf is lightly coated. Add more dressing as needed, but remember you can always add more but you can't take it back.

Get it on the table fast:

Serve immediately while those snap peas are still snapping and the avocado hasn't had time to think about turning brown. A few extra herb sprinkles on top never hurt anyone.

Save

My mom now requests this salad every time I visit, and she's not even someone who typically gets excited about vegetables. Watching her go back for third servings made me realize sometimes the simplest dishes, made with care and fresh ingredients, are the ones that become family legends.

Making It Your Own

I've discovered that green goddess dressing is incredibly forgiving. Sometimes I'll use cilantro instead of parsley, or add a handful of spinach for extra color, and it still turns out gorgeous. The beauty is in having fun with whatever herbs look fresh at the market.

Perfect Pairings

This salad has become my go-to alongside grilled fish or chicken, something about the fresh herbs just cuts through whatever you've cooked on the grill. I've also discovered that a slice of crusty bread to sop up that extra dressing at the bottom of the bowl is absolutely essential.

Make-Ahead Magic

The dressing keeps beautifully in the fridge for up to a week, and honestly, I think it develops even more flavor after a day or two. I'll often double the batch and use it as a dip for raw vegetables or spread it on sandwiches instead of mayonnaise.

• Mason jars are your friend for storing leftover dressing
• Give it a good stir before using since it can separate slightly
• If it thickens up too much, whisk in a teaspoon of water or lemon juice

Save

There's something deeply satisfying about making a dressing that looks so vibrant and tastes so fresh, like you've captured the best parts of a garden in a single bowl.

Recipe FAQs

→ What greens work best in this salad?

A mix of romaine, butter lettuce, and arugula provides a balanced texture and flavor.

→ Can I make the dressing without anchovies?

Yes, omit anchovies for a milder flavor or to keep it vegetarian-friendly.

→ How long can the salad be stored after tossing?

For best texture, serve immediately as dressing causes greens to wilt if left too long.

→ What herbs are in the dressing?

The dressing includes parsley, basil, chives, and optional tarragon for a fresh herbal profile.

→ Can this salad be customized with proteins?

Yes, grilled chicken, shrimp, or tofu can be added for a more filling dish.

→ Is this salad gluten-free?

Yes, all ingredients are gluten-free but always check labels on store products to confirm.