Green Salad with Goddess Dressing (Printable Version)
Crisp mixed greens paired with a creamy herb dressing for a fresh, vibrant meal or side.
# What You'll Need:
→ For the Salad
01 - 6 cups mixed salad greens (such as romaine, butter lettuce, arugula, and baby spinach)
02 - 1 cup sliced cucumber
03 - 1 cup sugar snap peas, trimmed
04 - 1 avocado, sliced
05 - 4 radishes, thinly sliced
06 - 1/4 cup fresh herbs (such as chives, parsley, or dill), roughly chopped
07 - 1/4 cup toasted pumpkin seeds (optional)
→ For the Green Goddess Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup sour cream or Greek yogurt
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh tarragon or basil, chopped
12 - 2 tablespoons fresh chives, chopped
13 - 2 tablespoons lemon juice
14 - 2 teaspoons white wine vinegar
15 - 1 small garlic clove, minced
16 - 2 anchovy fillets (optional, omit for vegetarian)
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper
# Step-by-Step:
01 - In a food processor or blender, combine mayonnaise, sour cream (or yogurt), parsley, tarragon (or basil), chives, lemon juice, vinegar, garlic, anchovy fillets (if using), salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
02 - In a large bowl, combine mixed greens, cucumber, snap peas, avocado, radishes, and fresh herbs. Toss gently to combine.
03 - Drizzle the Green Goddess dressing over the salad just before serving. Toss lightly to coat.
04 - Garnish with toasted pumpkin seeds if desired. Serve immediately.
# Expert Advice:
01 -
- The dressing comes together in minutes but tastes like you spent hours carefully balancing flavors
- Its endlessly adaptable and works with whatever fresh greens and herbs you have on hand
02 -
- The dressing tastes better after it sits for at least 30 minutes, so make it ahead and let the flavors meld
- Dress the salad right before serving or the greens will wilt and lose their crunch
03 -
- Toast your pumpkin seeds in a dry pan over medium heat until they smell nutty and start popping
- If your dressing tastes too sharp, let it sit for 10 minutes to mellow, or add another teaspoon of yogurt or sour cream