Green Salad Green Goddess (Printer-friendly)
Crisp mixed greens tossed with cucumber, snap peas, avocado, and a creamy herb dressing.
# What You’ll Need:
→ For the Green Salad
01 - 6 cups mixed salad greens (romaine, butter lettuce, arugula)
02 - 1 cup cucumber, sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 avocado, sliced
05 - 1/4 cup fresh herbs (chives, parsley, dill), chopped
06 - 1/4 cup radishes, thinly sliced
→ For the Green Goddess Dressing
07 - 1/2 cup mayonnaise
08 - 1/2 cup Greek yogurt
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh tarragon, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 2 tablespoons lemon juice (about 1 lemon)
13 - 1 tablespoon white wine vinegar
14 - 2 anchovy fillets (optional, omit for vegetarian)
15 - 1 small garlic clove
16 - 1/4 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper
18 - 2 tablespoons extra-virgin olive oil
19 - 2 tablespoons water (to thin, as needed)
# How-To Guide:
01 - In a blender or food processor, combine mayonnaise, Greek yogurt, parsley, tarragon, chives, lemon juice, vinegar, anchovy fillets (if using), garlic, salt, and pepper. Blend until smooth. With the motor running, slowly drizzle in olive oil and water until the dressing is creamy and pourable. Taste and adjust seasoning as needed.
02 - In a large bowl, toss together the salad greens, cucumber, sugar snap peas, avocado slices, chopped herbs, and radishes.
03 - Drizzle Green Goddess dressing over the salad just before serving. Toss gently to coat. Serve immediately.
# Expert Advice:
01 -
- The dressing keeps for a week and makes everything taste better, from grain bowls to roasted vegetables
- It's that rare salad that actually feels satisfying, not like something you're forcing yourself to eat
02 -
- The dressing tastes better after it sits for an hour in the fridge, giving the flavors time to meld and mellow
- Over-dressing is the death of any good salad - start with less than you think and add more as you toss
03 -
- Room temperature ingredients blend more smoothly, so pull everything out 20 minutes before you start
- Wash and thoroughly dry your greens - wet greens make dressing slide right off instead of cling