Green Salad Goddess Dressing (Printable version)

Crisp mixed greens tossed with creamy herb-packed dressing for a fresh, vibrant dish.

# What you'll 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.

# Expert Advice:

01 -
  • The dressing keeps for a week and makes everything taste better
  • Its the kind of salad that actually fills you up without feeling heavy
02 -
  • The dressing tastes better after sitting for a few hours or overnight
  • Do not dress the salad until you are ready to serve or it will wilt
03 -
  • Use a microplane for the garlic so it disappears into the dressing
  • If the dressing is too thick, thin it with water not more oil

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