Green Salad with Goddess Dressing (Printable)
Crisp mixed greens with creamy herb dressing and fresh veggies for a vibrant, fresh addition to any meal.
# What You Need:
→ Green Goddess Dressing
01 - 1/2 cup mayonnaise
02 - 1/4 cup sour cream
03 - 2 tablespoons fresh lemon juice
04 - 2 tablespoons chopped fresh parsley
05 - 2 tablespoons chopped fresh chives
06 - 1 tablespoon chopped fresh tarragon
07 - 2 tablespoons chopped fresh basil
08 - 2 anchovy fillets, optional
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
→ Green Salad
12 - 6 cups mixed salad greens (romaine, butter lettuce, arugula, spinach)
13 - 1 small cucumber, thinly sliced
14 - 1 cup sugar snap peas, trimmed and halved
15 - 1 avocado, sliced
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh herbs (parsley, dill, chives), roughly chopped
# How To Make It:
01 - Combine mayonnaise, sour cream, lemon juice, parsley, chives, tarragon, basil, anchovy fillets if using, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
02 - Place salad greens, cucumber, sugar snap peas, avocado, green onions, and fresh herbs in a large salad bowl.
03 - Drizzle half the Green Goddess dressing over the salad. Gently toss with tongs to coat all ingredients evenly. Add additional dressing to taste and toss again lightly.
04 - Transfer to serving plates or bowls. Garnish with additional fresh herbs if desired. Enjoy immediately while vegetables remain crisp.
# Expert Tips:
01 -
- The dressing comes together in under five minutes and keeps in the fridge for a week
- Its the secret weapon that makes even salad skeptics ask for seconds
02 -
- The anchovies dissolve completely so no one will know they're there unless you tell them
- This salad waits for no one once dressed so toss it right before serving
03 -
- Make the dressing a day ahead so the flavors really meld together
- Wash and dry your greens thoroughly or the dressing slides right off