Green Salad with Dressing (Printable version)
A vibrant green salad paired with a creamy herb dressing for a fresh, light meal option.
# What You’ll Need:
→ Green Goddess Dressing
01 - 1/2 cup mayonnaise
02 - 1/4 cup sour cream
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon white wine vinegar
05 - 1/2 cup fresh parsley, packed
06 - 1/4 cup fresh chives
07 - 2 tablespoons fresh tarragon leaves
08 - 2 tablespoons fresh basil leaves
09 - 2 anchovy fillets, optional
10 - 1 small garlic clove
11 - 1/4 teaspoon kosher salt
12 - 1/8 teaspoon freshly ground black pepper
→ Salad Components
13 - 6 cups mixed salad greens
14 - 1 cup thinly sliced cucumber
15 - 1/2 cup thinly sliced radishes
16 - 1/2 cup sugar snap peas, trimmed and halved
17 - 1 ripe avocado, sliced
18 - 1/4 cup fresh herbs for garnish
# How to Make It:
01 - Combine mayonnaise, sour cream, lemon juice, vinegar, parsley, chives, tarragon, basil, anchovy fillets if using, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed. Transfer to a jar and refrigerate until ready to use.
02 - Place the mixed salad greens, cucumber, radishes, and snap peas in a large bowl.
03 - Drizzle 1/2 cup of the Green Goddess dressing over the salad and toss gently to coat evenly. Arrange avocado slices on top and sprinkle with fresh herbs. Serve immediately with extra dressing on the side.
# Expert tips:
01 -
- The dressing keeps for a week and makes everything taste better
- It is the kind of salad that makes you feel like you are doing something good for yourself without trying
02 -
- Do not skip chilling the salad bowls first, it makes a difference
- The dressing tastes better after it sits for an hour
03 -
- If the dressing is too thick, thin with a teaspoon of water or more lemon juice
- Fresh herbs are nonnegotiable here, dried will not work