Green Goddess Cucumber Avocado

My friend Sarah brought this salad to a July potluck when the heat was so brutal that nobody wanted anything heavier than a leaf. I watched her scoop up the leftovers at the end of the night and realized this wasn't just another side dish people politely tolerate.

Last summer I started making batches of this salad every Sunday, and my teenage son who usually claims lettuce is just crunchy water started requesting it for his lunch. Now he text messages me from college asking if I remember the exact ratios.

Ingredients

• 1 large English cucumber: English cucumbers have thinner skins and fewer seeds than regular ones, no peeling needed
• 1 large ripe avocado: Give it a gentle squeeze, it should yield slightly like a ripe peach
• 1 cup finely chopped romaine lettuce: Adds a satisfying crunch that balances the creamy elements
• 1/2 cup thinly sliced green onions: Both white and green parts bring different levels of mild onion flavor
• 1/2 cup chopped fresh basil leaves: Fresh basil makes all the difference here, dried just does not work
• 1/4 cup chopped fresh chives: Grow these in a windowsill pot and you will always have them when needed
• 1/4 cup chopped fresh parsley: Flat leaf parsley has more flavor than the curly variety
• 1/2 cup Greek yogurt: Full fat Greek yogurt gives the dressing the best creamy consistency
• 2 tablespoons mayonnaise: This small amount binds everything together beautifully
• 1 tablespoon fresh lemon juice: Brightens up the creamy base and prevents avocado browning
• 1 tablespoon olive oil: Extra virgin adds a fruity undertone to the dressing
• 1 small garlic clove: One clove is plenty, it mellows as the dressing sits
• 2 tablespoons chopped fresh tarragon: Tarragon has this unique anise like flavor that makes the dressing sing
• 1 tablespoon chopped fresh dill: Even if you think you do not like dill, try it here first
• 1/2 teaspoon salt: Enhances all the herb flavors without overpowering
• 1/4 teaspoon black pepper: Freshly cracked pepper adds little spicy bites throughout
• 1/4 cup crumbled feta cheese: Optional but adds a salty tang that cuts through the creaminess
• 2 tablespoons toasted pumpkin seeds: Toast them in a dry pan for two minutes until fragrant

Instructions

Prep your fresh vegetables:

Dice that cucumber into bite sized pieces, halve and scoop the avocado, chop everything else while you listen to music

Combine the salad base:

Toss all the chopped vegetables together in your largest bowl, letting the colors mingle before you add any dressing

Whisk up the dressing magic:

Mix the yogurt, mayonnaise, lemon juice, olive oil, garlic, and herbs until completely smooth, tasting as you go

Bring it all together:

Pour the dressing over the vegetables and fold everything gently, watching the green coat every piece without mashing the avocado

Add the finishing touches:

Sprinkle feta and those warm toasted seeds right before serving so they stay crunchy

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This became the official salad of our girls weekend getaway after three friends asked for the recipe in one weekend. Now whenever anyone brings a green salad to share, someone always asks if it is THE green goddess salad.

Make Ahead Magic

You can chop all the vegetables and store them in separate containers up to two days ahead. Keep the dressing in a jar and give it a good shake before using.

Dressing Versatility

This green goddess dressing works as a dip for crudités, a sauce for grilled fish, or even spread on a turkey sandwich. Double the batch and keep it in your fridge.

Serving Suggestions

This salad stands alone beautifully as a light meal but also pairs wonderfully alongside grilled salmon or chicken. The fresh herbs complement almost any protein you throw on the grill.

• Add grilled shrimp for a complete dinner
• Serve with warm crusty bread to soak up extra dressing
• Chill your serving bowls for twenty minutes before plating

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Every time I make this now, I think about that hot afternoon and how a simple salad became something people actually get excited about. Food memories start somewhere.

Recipe FAQs

→ What ingredients give the dressing its tangy flavor?

Fresh lemon juice combined with Greek yogurt, garlic, and herbs like tarragon create the dressing's tangy and herbaceous profile.

→ Can the salad be made vegan?

Yes, by substituting plant-based yogurt and mayonnaise for the dairy versions and omitting the feta cheese.

→ How can I add protein to this dish?

Grilled chicken or shrimp can be added to increase protein content without altering the fresh flavors.

→ What are good serving suggestions for this salad?

It pairs well with crisp white wines like Sauvignon Blanc or refreshing sparkling water with lime.

→ Are toasted seeds necessary for the dish?

Toasted pumpkin or sunflower seeds add a crunchy texture and nutty flavor but are optional toppings based on preference.