Green Salad Green Goddess

The first time I made green goddess dressing, I stood there staring at the blender in disbelief. How could something this vibrant and creamy come together in two minutes flat? Now it is my go-to whenever company is coming over and I want something that looks impressive but actually takes zero effort.

Last summer my neighbor planted an herb garden and suddenly found herself drowning in basil and parsley. I started blending up batches of this dressing for her, and we both discovered that the secret to really making it sing is using way more herbs than you think you need. The bright, punchy flavor completely changed how we both think about salads.

Ingredients

• Mixed salad greens: A mix of romaine, butter lettuce, and arugula gives you crunch, tenderness, and that perfect peppery bite in every forkful
• Cucumber: Thinly sliced adds refreshing coolness and water content that balances the rich dressing
• Sugar snap peas: These bring an incredible crunch and sweetness that makes the salad feel substantial
• Avocado: Creamy and buttery, this bridges the gap between the crisp vegetables and the velvety dressing
• Radishes: Their sharp bite cuts through the richness and adds beautiful pink color to the bowl
• Fresh herbs: Parsley, dill, and chives scattered throughout echo the flavors in the dressing and make every bite interesting
• Mayonnaise and Greek yogurt: This combo creates the perfect creamy base with tang and body without being too heavy
• Parsley, basil, and chives: The classic green goddess trio that gives the dressing its signature vibrant color and fresh flavor
• Tarragon: Totally optional but worth finding if you can, it adds this lovely anise-like brightness that makes the dressing taste fancy
• Anchovy fillets: Skip them for vegetarian, but they provide that umami depth that makes people wonder what your secret ingredient is
• Garlic: Just one small clove is enough to give background warmth without overpowering the delicate herbs
• Lemon juice and white wine vinegar: Both acids brighten the dressing and keep it from tasting too heavy or flat
• Salt and black pepper: Essential for rounding out all those fresh flavors and making them pop

Instructions

Blend up your magic green sauce:

Toss the mayonnaise, Greek yogurt, all those beautiful herbs, garlic, anchovies if you are using them, lemon juice, vinegar, salt, and pepper into your blender. Let it run until the mixture turns this shocking bright green and looks completely smooth, then taste it and add more salt or lemon if it needs a little something extra.

Pile your vegetables into a big beautiful bowl:

Combine the mixed greens, sliced cucumber, snap peas, avocado, radishes, and chopped fresh herbs in a large salad bowl. Do not toss it yet, just arrange everything so you can see all the gorgeous colors and textures waiting to happen.

Dress it right before serving:

Drizzle that vibrant green dressing over the salad just before you are ready to eat, then gently toss everything together until each leaf and vegetable is lightly coated. You want the dressing to enhance the vegetables, not drown them.

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This salad became my entire summer lunch routine last year. I would make a double batch of dressing on Sunday and suddenly putting together a gorgeous, restaurant-quality lunch took less than five minutes any day of the week.

Make It Your Own

Once you have the basic dressing down, you really can play around with whatever herbs you have growing or sitting in your fridge. Cilantro makes a fun variation, and I have even thrown in some soft fresh basil when that was what I had an abundance of.

Serving Suggestions

This salad works beautifully alongside grilled fish or chicken, but it is substantial enough to be a meal on its own when you are craving something fresh. I love serving it with some good crusty bread to mop up any extra dressing left in the bowl.

Storage Tips

The dressing will keep in an airtight container in the refrigerator for up to a week, though the vibrant green color may deepen slightly. The dressed salad is best eaten immediately, but undressed vegetables can be prepped a day ahead.

• Store the dressing in a glass jar with a tight lid for easy shaking before use
• If the dressing thickens too much in the fridge, whisk in a teaspoon of water to loosen it up
• Never dress leftover salad unless you want soggy leftovers for tomorrow

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There is something so satisfying about a salad that looks this beautiful and tastes this fresh. Every forkful feels like a little celebration of the season.

Questions & Answers

→ What greens work best for this salad?

Use a combination of romaine, butter lettuce, and arugula for balanced texture and flavor.

→ Can I make the dressing without anchovies?

Yes, anchovies are optional and can be omitted for a vegetarian or milder flavor profile.

→ How do I keep the salad crisp before serving?

Prepare the dressing just before serving and toss immediately to maintain the freshness of the greens and vegetables.

→ Are there vegan alternatives for this dish?

Substitute vegan mayonnaise and plant-based yogurt in the dressing and omit anchovies for a vegan-friendly option.

→ What herbs are included in the dressing?

Fresh parsley, basil, chives, and optional tarragon create the signature herbal blend in the dressing.

→ Can I add proteins to this salad?

Yes, grilled chicken, shrimp, or tofu complement the salad nicely for added heartiness.