Green Goddess Avocado Salad (Printable)
A colorful blend of greens, avocado, and herb dressing delivering fresh, bright flavors in every bite.
# What You'll 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
07 - 2 ripe avocados, diced
08 - 1/4 cup toasted pumpkin seeds (pepitas)
→ Green Goddess Dressing
09 - 1/2 cup Greek yogurt (or sour cream for richer flavor)
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, omit for vegetarian)
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 smooth and creamy. Taste and adjust seasoning as needed.
02 - In a large salad bowl, combine the romaine lettuce, baby spinach, cucumber, sugar snap peas, radishes, and chopped chives. Toss gently to mix evenly.
03 - Add the diced avocado and toasted pumpkin seeds to the salad mixture.
04 - Drizzle with the prepared Green Goddess dressing and gently toss to coat all ingredients evenly. Serve immediately, garnished with extra herbs or seeds if desired.
# Expert Advice:
01 -
- The homemade dressing puts bottled versions to shame and keeps for days in the fridge
- Every crunchy bite feels like spring on a plate, even in the dead of winter
02 -
- The dressing tastes better after sitting for an hour in the fridge, so make it ahead if you can plan that far ahead
- Do not toss the salad with all the dressing at once or you will end up with soggy leftovers
03 -
- Toast your pumpkin seeds in a dry pan until they smell nutty and start popping
- Room temperature ingredients blend into a smoother, more cohesive dressing