Green Salad with Goddess Dressing (Printable)

Crisp greens and fresh veggies dressed in a creamy herb-infused green dressing for a vibrant meal.

# What goes in:

→ For the Green Salad

01 - 6 cups mixed salad greens (romaine, butter lettuce, arugula)
02 - 1 cup cucumber, thinly sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 avocado, sliced
05 - 1/2 cup radishes, thinly sliced
06 - 1/4 cup fresh herbs (parsley, dill, chives), chopped

→ For the Green Goddess Dressing

07 - 1/2 cup mayonnaise
08 - 1/2 cup Greek yogurt or sour cream
09 - 1/4 cup fresh parsley leaves
10 - 1/4 cup fresh basil leaves
11 - 2 tablespoons fresh chives
12 - 1 tablespoon tarragon leaves (optional)
13 - 2 anchovy fillets or 1 teaspoon anchovy paste (optional)
14 - 1 small garlic clove
15 - 2 tablespoons lemon juice
16 - 1 teaspoon white wine vinegar
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper

# Directions:

01 - Combine mayonnaise, Greek yogurt, parsley, basil, chives, tarragon, anchovy fillets (if using), garlic, lemon juice, vinegar, salt, and pepper in a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning as needed.
02 - In a large salad bowl, combine mixed greens, cucumber, sugar snap peas, avocado, radishes, and fresh herbs. Arrange vegetables evenly for visual appeal.
03 - Drizzle Green Goddess dressing over salad just before serving. Toss gently to coat vegetables evenly. Serve immediately, garnished with additional herbs if desired.

# Expert Advice:

01 -
  • The dressing keeps for a week and makes every vegetable taste like a restaurant treat
  • You can throw whatever crisp vegetables you have on hand into the bowl and it works every time
02 -
  • The dressing actually tastes better after sitting for an hour, so make it ahead and let the flavors meld
  • Don't dress the whole salad if you're planning leftovers, or you'll end up with soggy leftovers tomorrow
03 -
  • Room temperature herbs blend more smoothly than cold ones straight from the fridge
  • Taste your dressing after it sits for 10 minutes, as the garlic and anchovy flavors will mellow out

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