Green Salad with Goddess Dressing (Print Version)
Crisp greens and fresh herbs combine in a creamy, flavorful dressing for a bright, light dish.
# What You'll Need:
→ Salad Components
01 - 6 cups mixed salad greens such as romaine, butter lettuce, and arugula
02 - 1 cup cucumber, thinly sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 avocado, sliced
05 - 2 tablespoons fresh chives, chopped
06 - 1/4 cup radishes, thinly sliced
→ Green Goddess Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 1/4 cup fresh parsley leaves
10 - 2 tablespoons fresh tarragon leaves
11 - 2 tablespoons fresh chives
12 - 1 tablespoon lemon juice
13 - 2 teaspoons white wine vinegar
14 - 1 small garlic clove
15 - 2 anchovy fillets (optional, omit for vegetarian version)
16 - Salt and freshly ground black pepper to taste
# How to Cook:
01 - Combine mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, vinegar, garlic, and anchovy fillets in a food processor or blender. Process until completely smooth and vibrant green. Season with salt and pepper to taste, adjusting acidity as needed.
02 - Arrange mixed salad greens in a large serving bowl or on a decorative platter. Distribute cucumber slices, sugar snap peas, avocado slices, fresh chives, and radish wedges evenly across the greens for visual appeal.
03 - Drizzle the prepared Green Goddess dressing over the salad just before serving. Gently toss to coat all ingredients evenly without damaging delicate greens. Serve immediately while vegetables remain crisp and vibrant.
# Expert Advice:
01 -
- The dressing transforms even ordinary grocery store greens into something restaurant-worthy in minutes
- Its the rare salad that actually keeps you satisfied without feeling heavy or sluggish afterward
02 -
- The dressing tastes infinitely better after resting for at least 30 minutes in the refrigerator
- Overdressing is the enemy—start with half the amount and add more as needed
03 -
- Wash and dry your greens thoroughly—water clinging to leaves will make the dressing slide right off
- Leftover dressing keeps for a week and makes an incredible sandwich spread or vegetable dip