Green Salad with Goddess Dressing (Print Version)
Fresh mixed greens tossed in a creamy, herb-packed dressing for a vibrant, light dish.
# What You Need:
→ For the Salad
01 - 6 cups mixed salad greens (romaine, butter lettuce, baby spinach)
02 - 1 cup cucumber, thinly sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1/2 cup radishes, thinly sliced
05 - 1/2 avocado, sliced
06 - 1/4 cup fresh herbs (parsley, tarragon, chives), chopped
→ For the Green Goddess Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream or Greek yogurt
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra-virgin olive oil
11 - 1 small garlic clove, minced
12 - 2 anchovy fillets (optional, omit for vegetarian)
13 - 1/4 cup fresh parsley leaves
14 - 2 tablespoons fresh tarragon leaves
15 - 2 tablespoons fresh chives
16 - 1 tablespoon fresh basil leaves
17 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine mayonnaise, sour cream (or Greek yogurt), lemon juice, olive oil, garlic, anchovy fillets (if using), parsley, tarragon, chives, and basil in a food processor or blender. Blend until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to use.
02 - In a large bowl, combine the mixed greens, cucumber, sugar snap peas, radishes, and avocado. Drizzle with desired amount of Green Goddess dressing and toss gently to coat. Top with fresh chopped herbs for garnish.
03 - Serve immediately, with extra dressing on the side if desired.
# Insider Tips:
01 -
- The dressing comes together in minutes but tastes like something from a fancy restaurant
- Fresh herbs transform simple greens into something extraordinary without much effort
02 -
- The dressing tastes even better after sitting for an hour in the refrigerator
- Do not overdress the salad before serving as the greens will wilt quickly
03 -
- Use a mini food processor for easier cleanup and better control over texture
- Roll fresh herbs in a damp paper towel and store in a plastic bag to keep them fresh longer