Green Salad with Goddess Dressing

My neighbor's garden was overflowing with herbs last summer, and she kept handing me bouquets of tarragon and parsley like they were going out of style. I started making this dressing just to use them up, but something magical happened when that bright green mixture hit crisp lettuce. Now it is the only way my family will eat salad, and I find myself actually hoping for abundant herb gardens every spring.

Last summer I made this for a poolside dinner when the temperature hit ninety degrees and nobody wanted to cook. Everyone stood around the bowl, crunching on sugar snap peas and getting dressing on their chins. The hostess ended up asking for the recipe before dessert was even served.

Ingredients

• 6 cups mixed salad greens: A combination of romaine, butter lettuce, and baby spinach creates the perfect base with varied textures
• 1 cup cucumber: Thinly sliced adds refreshing crunch and pairs beautifully with the herby dressing
• 1 cup sugar snap peas: Trimmed and halved, they bring sweetness and that satisfying snap in every bite
• 1/2 cup radishes: Thinly sliced for a peppery bite that cuts through the creamy dressing
• 1/2 avocado: Sliced into creamy pieces that make the salad feel substantial
• 1/4 cup fresh herbs: Parsley, tarragon, and chives chopped fresh add extra pops of flavor
• 1/2 cup mayonnaise: Forms the creamy base of the dressing that clings perfectly to every leaf
• 1/4 cup sour cream or Greek yogurt: Adds tang and lightness to balance the richness
• 2 tablespoons fresh lemon juice: Brightens the entire dressing and keeps the herbs vibrant
• 2 tablespoons extra-virgin olive oil: Provides a silky smooth texture and fruity undertones
• 1 small garlic clove: Minced fresh gives just enough bite without overpowering the herbs
• 2 anchovy fillets: Optional but adds incredible depth, though vegetarians can skip them
• 1/4 cup fresh parsley leaves: The backbone of the dressing's fresh flavor
• 2 tablespoons fresh tarragon leaves: Brings a subtle anise flavor that makes this dressing special
• 2 tablespoons fresh chives: Adds mild onion notes that complement all the green flavors
• 1 tablespoon fresh basil leaves: Rounds out the herb blend with sweet, peppery notes

Instructions

Make the Green Goddess dressing:

Combine the mayonnaise, sour cream, lemon juice, olive oil, garlic, anchovy fillets if using, parsley, tarragon, chives, and basil in a food processor or blender until completely smooth and vibrantly green.

Season the dressing:

Taste and add salt and pepper as needed, then refrigerate the dressing while you prepare the vegetables so flavors can meld together.

Prep all the vegetables:

Thinly slice the cucumber, halve the sugar snap peas, slice the radishes, and cut the avocado into nice wedges.

Assemble the salad:

Place the mixed greens in a large bowl and arrange all the prepared vegetables on top before drizzling with about half the dressing.

Toss and serve:

Gently toss everything together until the greens are lightly coated, adding more dressing as desired, then scatter the fresh chopped herbs over the top.

Save

My daughter now requests this for her birthday dinner every year instead of cake. She stands on her stool at the counter, tearing herbs and sneaking tastes of the dressing with a spoon. It has become our thing, just the two of us in the kitchen with green-stained fingers and happy hearts.

Making It Your Own

Sometimes I swap in green apple slices or toasted walnuts when I want to change things up. The creamy dressing handles these additions beautifully, and my family actually notices when I get creative instead of complaining.

Perfect Pairings

Grilled chicken or shrimp turn this into a complete dinner, but honestly I have eaten it as-is many nights and felt completely satisfied. A slice of crusty bread on the side never hurts either.

Storage And Serving

The dressing keeps for a week in the refrigerator, though I doubt it will last that long once you taste it. Store any leftover dressed salad in an airtight container, but eat it within a day for the best texture.

• Mix the dressing in a mason jar for easy storage and shaking
• Wash and dry greens thoroughly before dressing to prevent soggy salad
• Bring dressed salad to room temperature for five minutes before serving

Save

There is something so satisfying about a salad that actually makes you excited to eat your vegetables. I hope this recipe brings as much green joy to your table as it has to mine.

Common Recipe Questions

→ What ingredients give the dressing its signature flavor?

Fresh herbs like parsley, tarragon, chives, and basil combined with lemon juice, garlic, and a touch of anchovies (optional) create the dressing's bright, savory profile.

→ Can I make the dressing vegan-friendly?

Yes, replace mayonnaise and sour cream with plant-based alternatives and omit anchovies to keep it vegan.

→ What type of greens work best in this salad?

Mix hearty greens such as romaine, butter lettuce, and baby spinach for a crisp and balanced base.

→ How should I serve the salad for best freshness?

Toss the greens and vegetables with dressing just before serving to maintain crispness and texture.

→ Any suggestions to boost nutritional value?

Add grilled chicken, shrimp, or tofu to provide extra protein and make the salad more filling.