Green Salad with Goddess Dressing

Last spring my neighbor brought over an enormous bag of fresh herbs from her garden, and I stood there staring at this fragrant mountain wondering what on earth to do with it all. That afternoon I threw everything into a blender with some mayo and sour cream, creating what would become the most shockingly vibrant, addictive dressing I have ever made. Now I keep a jar in the fridge at all times because it transforms even the most basic salad into something that makes people pause mid-bite and ask what is IN this.

I made this for a girls dinner last month and watched my friend Sarah, who claims to hate salads, go back for thirds. There is something about the combination of creamy herby goodness against crisp cool vegetables that just works on every level. The snap peas were her favorite part, sweet and snappy, and she left with the recipe written on a napkin.

Ingredients

• Mixed salad greens: A combination of romaine for structure, butter lettuce for softness, and arugula for that peppery bite creates perfect balance
• Sugar snap peas: Leave them uncooked for maximum sweetness and that satisfying crunch that makes salads feel special
• Avocado: Adds creaminess that pairs beautifully with the herb dressing, plus it makes the salad feel more substantial
• Fresh parsley and tarragon: The backbone of authentic Green Goddess flavor, tarragon brings that subtle anise note that makes people wonder what the secret ingredient is
• Anchovy fillets: Do not skip these unless you must be vegetarian because they provide that deep savory umami that transforms the dressing from good to extraordinary
• Lemon juice and white wine vinegar: Both acids are necessary to cut through the rich mayo and sour cream while brightening all those fresh herbs

Instructions

Blend up your magic green sauce:

Throw the mayo, sour cream, parsley, tarragon, chives, lemon juice, vinegar, garlic, and anchovies into your food processor and blitz until it turns this shocking vibrant green. Taste and add salt and pepper until it makes you want to eat it off a spoon.

Prep all your crunchy vegetables:

Slice your cucumber into thin rounds, halve those sugar snap peas, slice the avocado just before assembling so it does not brown, and thinly slice the radishes for little pops of color and mild pepperiness.

Build your beautiful salad:

Pile all those gorgeous greens and prepared vegetables into your biggest bowl or arrange them on a platter if you want to impress people with how pretty this looks.

Dress and serve immediately:

Drizzle that glorious green goddess dressing over everything and toss gently so every leaf gets coated but do not drown it. Serve right away while everything still has that perfect crunch.

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This has become my go-to when I need to bring something to a potluck because it is simple but looks stunning and people always ask for the recipe. Last week I served it alongside grilled salmon and my husband actually said this was the best meal he has had in months.

Making It Your Own

Sometimes I add thinly sliced fennel when I want that extra aromatic crunch, or throw in some fresh dill if that is what I have growing in the garden. The beauty of this recipe is how forgiving it is, and how it welcomes whatever fresh herbs or vegetables look best at the market.

What To Serve With It

This salad stands alone beautifully as a light meal, but pairs wonderfully with grilled fish, roasted chicken, or even as a starter before something rich like pasta. A crisp white wine with plenty of acidity is perfect here.

Storage And Make Ahead Tips

The dressing keeps perfectly in a sealed jar in the refrigerator for up to a week, and honestly the flavors get better after a few days of mingling together. Just give it a good stir before using because the herbs may settle slightly.

• Wash and dry all your greens ahead of time and store them with a paper towel to absorb excess moisture
• Prep all the vegetables except the avocado up to a day in advance and keep them in separate containers
• Always slice your avocado last minute and toss it with a little lemon juice to prevent browning

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There is something so satisfying about a salad that tastes this fresh and vibrant, like eating a garden in bowl form. I hope this becomes your spring and summer go-to just as it has become mine.

Recipe Questions & Answers

→ What is Green Goddess dressing made of?

It combines mayonnaise, sour cream, fresh parsley, tarragon, chives, lemon juice, white wine vinegar, garlic, and optional anchovies for a creamy, herbaceous flavor.

→ Can this salad be made vegan-friendly?

Yes, by substituting plant-based mayonnaise and sour cream and omitting anchovies, the dressing becomes fully vegan.

→ What salad greens work best for this dish?

A mix of romaine, butter lettuce, and arugula works well to provide varied textures and flavors.

→ How should the salad be served?

Drizzle the dressing just before serving and toss gently to evenly coat the fresh vegetables without wilting.

→ What are some good protein additions?

Grilled chicken, shrimp, or tofu can be added to enhance the dish with extra protein.