Green Goddess Avocado Salad

The first time I made Green Goddess dressing, I stood over the blender watching herbs and yogurt swirl together into this impossibly bright green mixture that looked like something from a fairy tale. My kitchen smelled incredible, like an herb garden in full bloom, and I could not stop dipping random vegetables in just to taste it again. Now it is the dressing I make whenever I want a salad that actually excites me instead of feeling like an obligation.

Last summer I brought this salad to a potluck and watched three different people ask for the recipe, which is basically the highest compliment a salad can receive. The combination of creamy avocado, crisp snap peas, and that tangy herb dressing just works on some primal level. My friend who claims to hate salad actually went back for seconds.

Ingredients

• Romaine lettuce: Provides the perfect sturdy base that will not wilt under the dressing
• Baby spinach: Adds tender texture and nutritional heft without competing with the herbs
• Cucumber: Brings essential crunch and refreshing water content to balance the creamy dressing
• Sugar snap peas: Sweet and snappy, these are the vegetable equivalent of finding hidden treasure in your bowl
• Radishes: Add a peppery bite that cuts through the rich avocado and yogurt
• Fresh chives: Mild onion flavor that bridges the gap between salad vegetables and the herb-forward dressing
• Ripe avocados: Creamy, buttery richness that makes every bite feel indulgent
• Toasted pumpkin seeds: Nutty crunch on top prevents the salad from feeling one-note soft
• Greek yogurt: Creates the tangy, creamy base for the dressing while keeping it lighter than mayonnaise alone
• Fresh parsley: The backbone herb that gives the dressing its signature green color and fresh flavor
• Fresh tarragon: Adds a subtle anise notes that makes the dressing taste restaurant-quality
• Fresh basil: Sweet aromatic notes that brighten the entire herb mixture
• Lemon juice: Essential acidity that wakes up all the flavors and prevents the dressing from feeling heavy
• Garlic clove: Just one small clove provides background warmth without overwhelming the delicate herbs
• Dijon mustard: Emulsifies the dressing and adds a sharp bite that cuts through the creaminess

Instructions

Blend the dressing:

Combine the yogurt, mayonnaise, all fresh herbs, lemon juice, garlic, anchovies if using, mustard, salt, pepper and olive oil in a blender. Puree until completely smooth and taste it to see if it needs more salt or acid to really sing.

Prep the vegetables:

Chop your romaine and spinach into bite-sized pieces and pile them in your largest salad bowl. Dice the cucumber, slice the snap peas into thin coins, and cut those radishes as thin as you possibly can.

Combine everything:

Add the vegetables, chives, diced avocado and pumpkin seeds to the bowl. Drizzle about half the dressing over the top and toss gently to coat every leaf without bruising them.

Finish and serve:

Taste a leaf and add more dressing if needed, then serve right away while the avocado is still perfectly creamy and the vegetables are at maximum crunch.

Save

This recipe saved me during a week when I had zero motivation to cook but still wanted something that felt like real food. I made a huge batch of dressing on Sunday and ate variation of this salad for days, never once feeling like I was eating diet food.

Make It Your Own

Sometimes I swap in whatever herbs look best at the market, and dill or cilantro both work beautifully in place of some of the tarragon. The dressing is remarkably forgiving.

Serving Suggestions

This salad holds up beautifully next to grilled fish or roasted chicken, but I have also eaten it as an entire meal on hot nights when turning on the oven feels like punishment.

Storage Success

Store the dressing separately from the vegetables and everything stays crisp for days. The avocado will brown slightly but it still tastes delicious.

• Keep extra dressing in a glass jar for quick weekday lunches
• Add the pumpkin seeds right before serving so they stay crunchy
• Cut the avocado just before tossing to prevent browning

Save

There is something deeply satisfying about eating food this colorful and vibrant. It just makes you feel healthier.

Recipe FAQs

→ What herbs are used in the dressing?

Fresh parsley, tarragon, chives, and basil combine to create the bright, aromatic dressing.

→ Can the anchovies be omitted?

Yes, anchovies are optional and can be left out for a vegetarian or milder flavor.

→ What can I use to replace Greek yogurt?

To make it vegan, substitute Greek yogurt with plant-based yogurt alternatives.

→ How should the salad be served?

Serve immediately after tossing with dressing to maintain freshness and crunch.

→ What adds crunch to the salad?

Toasted pumpkin seeds provide a satisfying crunchy texture to complement the creamy avocado.