Green Salad with Goddess Dressing (Printable version)

Crisp greens and fresh veggies combined with a creamy, herb-rich dressing for a light, flavorful dish.

# What you'll need:

→ Salad Components

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

→ Green Goddess Dressing

07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra virgin olive oil
11 - 1/4 cup fresh parsley leaves
12 - 1/4 cup fresh chives
13 - 2 tablespoons fresh tarragon leaves
14 - 1 small garlic clove
15 - 1 anchovy fillet (optional, omit for vegetarian)
16 - 1/4 teaspoon kosher salt
17 - 1/4 teaspoon black pepper

# Directions:

01 - Combine mayonnaise, sour cream, lemon juice, olive oil, parsley, chives, tarragon, garlic, and anchovy (if using) in a blender or food processor. Blend until completely smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to serve.
02 - Place mixed greens, cucumber, sugar snap peas, avocado, radishes, and fresh chopped herbs in a large salad bowl. Arrange ingredients evenly for optimal presentation.
03 - Drizzle chilled Green Goddess dressing over the salad just before serving. Using salad tongs, toss gently to coat all ingredients evenly without bruising delicate greens.
04 - Transfer to individual plates or serve family-style from the bowl. Garnish with additional fresh herbs if desired. Best enjoyed immediately while vegetables remain crisp.

# Expert Advice:

01 -
  • The dressing transforms even humble greens into something restaurant-worthy
  • It keeps beautifully in the fridge, so you can have restaurant salads all week
  • The combination of crisp vegetables and creamy dressing hits every texture craving
02 -
  • The dressing tastes even better after sitting for an hour, the herbs really meld together
  • Overdressing is the enemy, start with less and add more as you toss
  • The anchovy is totally optional but honestly makes the dressing taste more complete
03 -
  • Use a microplane to grate the garlic so it dissolves completely into the dressing
  • If the dressing seems too thick, thin it with a teaspoon of water at a time

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