Green Salad with Dressing (Printer-friendly)
A refreshing mix of salad greens and vegetables paired with creamy herb dressing and avocado slices.
# What You’ll Need:
→ Green Goddess Dressing
01 - 1/2 cup mayonnaise
02 - 1/2 cup sour cream or Greek yogurt
03 - 1/4 cup fresh parsley leaves
04 - 2 tablespoons fresh tarragon leaves
05 - 2 tablespoons fresh chives
06 - 1 tablespoon lemon juice
07 - 1 tablespoon white wine vinegar
08 - 2 anchovy fillets, optional
09 - 1 small garlic clove
10 - Salt and freshly ground black pepper to taste
→ Salad Components
11 - 5 cups mixed salad greens (romaine, spinach, arugula, butter lettuce)
12 - 1 cup cucumber, thinly sliced
13 - 1 cup sugar snap peas, trimmed and halved
14 - 1/2 cup green bell pepper, thinly sliced
15 - 1/4 cup scallions, thinly sliced
16 - 1/4 cup fresh herbs (parsley, tarragon, or chives), roughly chopped
17 - 1 ripe avocado, sliced
# How-To Guide:
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 smooth and vibrant green. Season with salt and pepper to taste. Refrigerate until ready to use.
02 - Place mixed salad greens, cucumber, sugar snap peas, green bell pepper, scallions, and fresh herbs in a large salad bowl.
03 - Drizzle half of the Green Goddess dressing over the salad. Gently toss to coat evenly, adding more dressing as desired.
04 - Arrange avocado slices on top just before serving. Serve immediately with remaining dressing on the side.
# Expert Advice:
01 -
- The dressing keeps in the fridge for a week, and I honestly put it on everything from roasted potatoes to sandwiches
- People get genuinely excited about a green salad when it arrives at the table looking like this
02 -
- The dressing tastes even better after resting for an hour, giving the garlic time to mellow and the herbs to meld together
- Over-dressing is the enemy of a good salad, so start with half and add more only after tossing
03 -
- Wash and thoroughly dry your greens before dressing them, because water on leaves makes dressing slide right off
- If the dressing seems too thick, add a teaspoon of water at a time until it reaches pouring consistency