Green Goddess Avocado Salad (Printable)
Crisp greens combined with creamy avocado and zesty herb dressing for a refreshing, nutritious dish.
# What You Need:
→ Salad Base
01 - 1 large head romaine lettuce, chopped
02 - 1 cup baby spinach, roughly chopped
03 - 1 cup cucumber, diced
04 - 1 cup sugar snap peas, sliced
05 - 1/2 cup radishes, thinly sliced
06 - 1/4 cup fresh chives, chopped
→ Toppings
07 - 2 ripe avocados, diced
08 - 1/4 cup toasted pumpkin seeds (pepitas)
→ Green Goddess Dressing
09 - 1/2 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh parsley leaves
12 - 2 tablespoons fresh tarragon leaves
13 - 2 tablespoons fresh chives
14 - 2 tablespoons fresh basil
15 - 2 tablespoons lemon juice
16 - 1 small garlic clove
17 - 2 anchovy fillets (optional)
18 - 1 teaspoon Dijon mustard
19 - 1/4 teaspoon sea salt
20 - 1/4 teaspoon freshly ground black pepper
21 - 2 tablespoons olive oil
# How to Make It:
01 - Combine Greek yogurt, mayonnaise, parsley, tarragon, chives, basil, lemon juice, garlic, anchovy fillets (if using), Dijon mustard, salt, pepper, and olive oil in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
02 - Place romaine lettuce, baby spinach, cucumber, sugar snap peas, radishes, and chopped chives in a large salad bowl. Toss gently to distribute ingredients evenly.
03 - Gently fold diced avocado and toasted pumpkin seeds into the salad mixture.
04 - Drizzle Green Goddess dressing over the salad and toss lightly to coat all ingredients. Serve immediately, garnished with additional herbs or seeds if desired.
# Expert Suggestions:
01 -
- The homemade dressing is infinitely better than anything from a bottle and comes together in minutes
- Every crunchy colorful bite feels like eating something straight from a farmers market stand
02 -
- The dressing tastes even better after an hour in the fridge so the flavors have time to meld together
- Avocado browns quickly so always add it last and dress the salad right before serving to maintain that beautiful green color
03 -
- Toast the pumpkin seeds in a dry pan until fragrant and popping for maximum flavor impact
- Taste the dressing before adding it to the salad since fresh herbs vary in intensity