Save This dish features a bright combination of mixed greens like romaine, arugula, and spinach paired with thinly sliced cucumber, sugar snap peas, diced avocado, radishes, and fresh herbs. The highlight is a smooth, herbaceous dressing made from mayonnaise, sour cream, lemon juice, olive oil, and a blend of parsley, chives, tarragon, and garlic. This refreshing salad is quick to prepare and perfect as a light lunch or side.
Variations include plant-based alternatives and optional protein additions like grilled chicken or shrimp. The balance of creamy dressing and crisp vegetables offers a delightful texture and flavor contrast suitable for vegetarian and gluten-free diets.
I stood in my grandmother's kitchen one spring afternoon, watching her transform a handful of garden herbs into the most vibrant dressing I'd ever seen. That first taste of Green Goddess dressing changed everything I thought about salads—they weren't just background dishes anymore. Now whenever fresh herbs start taking over my windowsill, I know it's time to whip up a batch.
Last summer, I made this for a backyard picnic and watched my herb-hating friend go back for thirds. The snap of sugar snap peas against the creamy dressing creates this perfect texture contrast. Something magical happens when all those green ingredients come together on one plate.
Ingredients
- Mixed salad greens: A combination of textures creates interest in every bite—romaine for crunch, butter lettuce for softness, arugula for peppery kick
- Sugar snap peas: Their natural sweetness pops against the tangy dressing, plus they add such satisfying crispness
- Avocado: Creamy richness that bridges the gap between crisp vegetables and smooth dressing
- Fresh herbs: Parsley, tarragon, and chives double as both salad ingredient and dressing flavor booster
- Mayonnaise and sour cream: This combination creates the signature silky texture that coats each leaf perfectly
- Lemon juice: Bright acidity that cuts through the creaminess and wakes up all the herb flavors
- Anchovy: The secret umami bomb that makes everything taste deeper, though vegetarian versions still shine
Instructions
- Blend up the magic:
- Toss the mayonnaise, sour cream, lemon juice, olive oil, parsley, chives, tarragon, garlic, and anchovy into your blender. Pulse until everything transforms into this gorgeous pale green liquid silk, then taste and adjust the salt and pepper until it sings.
- Pile on the crunch:
- In your biggest salad bowl, combine those mixed greens with cucumber slices, halved snap peas, diced avocado, thin rounds of radish, and those rough-chopped herbs.
- Bring it together:
- Drizzle that beautiful green dressing over everything right before you're ready to eat. Toss with gentle hands until every leaf and vegetable is lightly coated, then serve immediately while everything still has that perfect bite.
Save My neighbor now texts me whenever her herb garden overflows, knowing I'll show up with a jar of this dressing. We've spent entire afternoons sitting on her porch, eating variations of this salad and discussing absolutely nothing of consequence.
Make It Your Own
Swap out the anchovy for a teaspoon of capers if you want that briny punch without the fish. Plant-based mayonnaise and coconut yogurt work beautifully in the dressing base, and honestly, nobody notices the difference.
Perfect Pairings
A crisp white wine cuts through the creaminess without overwhelming the delicate herbs. Sparkling water with a lime wedge works just as well if you're keeping it alcohol-free.
Make-Ahead Magic
The dressing actually improves after a day in the refrigerator, so I always double the batch. Keep everything separate until serving time to maintain that just-picked crispness.
- Prep all your vegetables in the morning and store them in the crisper drawer
- Whisk the dressing right before serving if it separates slightly in the fridge
- Add avocado last to prevent any browning before serving
Save There's something deeply satisfying about a salad that tastes as vibrant as it looks.
Common Recipe Questions
- → What greens work best for this salad?
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Mixed greens such as romaine, butter lettuce, arugula, and spinach provide a fresh and crisp base, each contributing unique textures and flavors.
- → Can the dressing be made ahead of time?
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Yes, the creamy herb dressing can be prepared in advance and chilled to enhance flavors before tossing with the greens.
- → How can I make the dressing vegan?
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Substitute the mayonnaise and sour cream with plant-based alternatives and omit the anchovy for a vegan-friendly dressing.
- → What additives would enhance this salad?
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Try adding grilled chicken, shrimp, green onions, blanched asparagus, or shelled edamame for additional protein and texture variation.
- → What drinks pair well with this salad?
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Crisp white wines like Sauvignon Blanc or sparkling water with lime complement the light and fresh flavors beautifully.
