Green Salad with Dressing (Printable Version)
A crisp salad featuring mixed greens, fresh veggies, and a creamy, herb-rich green goddess dressing.
# What You'll Need:
→ Green Salad Base
01 - 5 cups mixed salad greens (romaine, spinach, arugula, butter lettuce)
02 - 1 cup cucumber, thinly sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1/2 cup green bell pepper, thinly sliced
05 - 1/4 cup scallions, thinly sliced
06 - 1/4 cup fresh herbs (parsley, tarragon, or chives), roughly chopped
07 - 1 ripe avocado, sliced
→ Green Goddess Dressing
08 - 1/2 cup mayonnaise
09 - 1/2 cup sour cream or Greek yogurt
10 - 1/4 cup fresh parsley leaves
11 - 2 tablespoons fresh tarragon leaves
12 - 2 tablespoons fresh chives
13 - 1 tablespoon lemon juice
14 - 1 tablespoon white wine vinegar
15 - 2 anchovy fillets (optional, omit for vegetarian)
16 - 1 small garlic clove
17 - Salt and freshly ground black pepper, to taste
# Step-by-Step:
01 - Combine mayonnaise, sour cream (or Greek yogurt), parsley, tarragon, chives, lemon juice, white wine vinegar, anchovy fillets (if using), and garlic in a blender or food processor. Blend until completely smooth and vibrant green. Season with salt and pepper to taste. Refrigerate until ready to serve.
02 - In a large salad bowl, combine mixed salad greens, cucumber, sugar snap peas, green bell pepper, scallions, and fresh herbs.
03 - Gently toss the salad with half of the prepared Green Goddess dressing, adding more as desired for coverage.
04 - Arrange sliced avocado on top of the dressed salad just before serving to maintain freshness and color.
05 - Serve immediately with remaining dressing on the side for guests to add additional portions as preferred.
# Expert Advice:
01 -
- The dressing keeps for a week in the fridge and actually tastes better the next day as the herbs meld together
- Everything can be prepped ahead, just toss with dressing right before serving for a perfectly crisp salad
- That creamy herbaceous dressing will make you actually excited about eating your greens
02 -
- The dressing thickens as it chills, so thin it with a teaspoon of water or lemon juice before using if needed
- Snap peas are best raw in this salad, but if yours are particularly large or tough, give them a quick 30 second blanch in boiling water
- Dressing the salad too early makes it soggy, wait until the moment you are ready to serve
03 -
- Invest in a good salad spinner, wet greens make for watered down dressing and a sad soggy salad
- Taste your dressing before adding it to the salad, herbs vary in potency and you might need more salt or acid than the recipe suggests