Green Goddess Avocado Salad (Printable version)

A refreshing mix of lettuce, cabbage, avocado, and herb dressing for a light, flavorful dish.

# What you'll need:

→ Salad Base

01 - 1 small head romaine lettuce, chopped
02 - 1 cup green cabbage, finely shredded
03 - 1 cup cucumber, diced
04 - 1 avocado, diced
05 - 4 green onions, thinly sliced
06 - 1/2 cup fresh parsley leaves, chopped
07 - 1/4 cup fresh chives, chopped
08 - 1/4 cup fresh basil leaves, chopped

→ Green Goddess Dressing

09 - 1/2 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh parsley leaves
12 - 2 tablespoons fresh chives
13 - 2 tablespoons fresh tarragon or dill
14 - 2 tablespoons lemon juice
15 - 1 garlic clove
16 - 2 anchovy fillets (optional)
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon black pepper

# Directions:

01 - Combine Greek yogurt, mayonnaise, parsley, chives, tarragon, lemon juice, garlic, anchovy fillets if using, Dijon mustard, salt, and pepper in a blender or food processor. Blend until completely smooth and vibrant green. Taste and adjust seasoning as needed.
02 - Place romaine lettuce, green cabbage, cucumber, avocado, green onions, parsley, chives, and basil in a large mixing bowl.
03 - Drizzle the prepared green goddess dressing over the salad. Toss gently with salad tongs or serving spoons until all ingredients are evenly coated. Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • The dressing keeps in the fridge for days and suddenly makes everything taste better
  • You can prep all the vegetables ahead and just toss when youre ready to eat
  • Fresh herbs turn something simple into something restaurant-worthy
02 -
  • Dont dress the whole salad if youre not serving it immediately or it will get sad and wilted
  • The anchovies sound weird but trust me they add depth without tasting fishy at all
  • If your dressing seems too thick add a splash of water or more lemon juice
03 -
  • Use the tender parts of herbs for the salad and save stems for the dressing
  • Let the dressing sit for 30 minutes before serving for flavors to meld

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