Green Salad with Goddess Dressing (Printable Version)
A crisp, flavorful green salad paired with a creamy, herbaceous dressing for a fresh, easy dish.
# What You'll Need:
→ Green Goddess Dressing
01 - 1/2 cup mayonnaise
02 - 1/4 cup sour cream
03 - 2 tablespoons fresh lemon juice
04 - 2 tablespoons chopped fresh parsley
05 - 2 tablespoons chopped fresh chives
06 - 1 tablespoon chopped fresh tarragon
07 - 2 tablespoons chopped fresh basil
08 - 2 anchovy fillets (optional, omit for vegetarian)
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
→ Green Salad
12 - 6 cups mixed salad greens (romaine, butter lettuce, arugula, spinach)
13 - 1 small cucumber, thinly sliced
14 - 1 cup sugar snap peas, trimmed and halved
15 - 1 avocado, sliced
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh herbs (parsley, dill, chives), roughly chopped
# Step-by-Step:
01 - Combine mayonnaise, sour cream, lemon juice, parsley, chives, tarragon, basil, anchovy fillets if using, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
02 - Place mixed salad greens, cucumber slices, sugar snap peas, avocado, and green onions in a large salad bowl. Scatter fresh herbs over the top.
03 - Drizzle half of the Green Goddess dressing over the salad. Using salad tongs, toss gently to coat all ingredients evenly. Add more dressing as desired.
04 - Transfer to individual plates or serve family-style. Garnish with additional fresh herbs if desired. Best enjoyed immediately while greens remain crisp.
# Expert Advice:
01 -
- The dressing comes together in two minutes and transforms even basic grocery store greens into something restaurant worthy
- Fresh herbs make it taste expensive without actually costing much
02 -
- The dressing tastes better after it sits for an hour in the refrigerator, giving the garlic and herbs time to meld
- This salad does not keep well once dressed, so only dress what you will eat right away
03 -
- Roll your fresh herbs tightly before chopping to get those neat little ribbons rather than bruised pieces
- Dry your salad greens thoroughly after washing so the dressing actually sticks to the leaves instead of pooling at the bottom of the bowl