Green Salad with Dressing (Printable)

Crisp greens and fresh veggies tossed in a vibrant, creamy herb dressing with avocado slices.

# What You Need:

→ Salad Components

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)
16 - 1 small garlic clove
17 - Salt and freshly ground black pepper, to taste

# How To Make It:

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 - Place mixed salad greens, cucumber, sugar snap peas, green bell pepper, scallions, and fresh chopped herbs in a large salad bowl.
03 - Gently toss the salad mixture with half of the Green Goddess dressing, adding additional dressing as desired for full coverage.
04 - Arrange avocado slices over the top of the dressed salad. Serve immediately with remaining dressing on the side for guests to add more as preferred.

# Expert Tips:

01 -
  • The dressing keeps for a week in the fridge, making it perfect for quick weekday lunches
  • Every bite feels like eating something from a fancy garden restaurant, but it comes together in under 20 minutes
02 -
  • The dressing tastes significantly better after resting for at least 30 minutes, allowing the flavors to meld together
  • Never add the avocado until the last moment, as it will brown and the dressing will make it mushy
03 -
  • Taste your dressing before adding it to the salad, adjusting the acid or salt as needed
  • Room temperature vegetables absorb dressing better than cold ones straight from the refrigerator

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