Green Goddess Salad Cucumber Avocado

Last summer, my neighbor brought over an abundance of fresh herbs from her garden, and I found myself drowning in parsley, basil, and chives. I decided to throw them all into a blender with some yogurt and mayo, not expecting much more than a way to use up the bounty. That first batch of Green Goddess dressing changed everything about how I think about salads. Suddenly, something that felt like an obligation became the thing I craved every single afternoon.

I made this for a book club meeting when I was supposed to bring something light and refreshing, and watched three people ask for the dressing recipe before they even finished their first serving. There is something profoundly satisfying about serving something so vibrantly green that makes people feel healthy just by looking at it. One friend admitted she normally hates salads but went back for thirds of this one.

Ingredients

• 2 cups English cucumber, diced: English cucumbers have thinner skins and fewer seeds, making them perfect for salads without any prep work
• 1 large ripe avocado, diced: Choose one that gives slightly to gentle pressure but still feels firm
• 2 cups romaine lettuce, chopped: Provides the perfect crisp foundation and holds up beautifully under the creamy dressing
• 1 cup sugar snap peas, thinly sliced: These add the most satisfying crunch and stay crisp even after dressing
• 4 green onions, thinly sliced: Both the white and green parts work here for mild onion flavor throughout
• ¼ cup each fresh parsley, chives, and basil: This herb trio creates the signature bright flavor that defines Green Goddess
• ½ cup Greek yogurt: Use full fat for the creamiest texture or a thick plant-based alternative for vegan
• ¼ cup mayonnaise: This is what gives the dressing its luxurious body and velvety finish
• 2 tablespoons lemon juice: Fresh is absolutely essential here for the bright acidic balance
• 1 tablespoon white wine vinegar: Adds a subtle tang that cuts through the rich yogurt and mayo
• 1 tablespoon extra virgin olive oil: Helps emulsify everything into a silky smooth consistency
• 1 garlic clove, minced: One small clove is enough to provide background warmth without overwhelming
• 2 anchovy fillets or 1 teaspoon capers: This is the secret umami bomb that makes the dressing addictive
• 2 tablespoons fresh tarragon: The anise like notes make the dressing taste restaurant quality
• Salt and pepper: Season generously since this dressing needs proper seasoning to shine

Instructions

Blend the dressing:

Combine all dressing ingredients in a blender or food processor and blend until completely smooth and bright green. Taste and add more salt or lemon juice if needed until it sings.

Prep all your vegetables:

Dice the cucumber and avocado into bite size pieces and slice the snap peas thinly on a diagonal. Chop the lettuce and herbs, keeping everything relatively uniform in size.

Assemble the salad:

Place all the vegetables and herbs in a large bowl and drizzle with about half the dressing. Gently toss with tongs to coat everything evenly without bruising the avocado.

Adjust and serve:

Add more dressing if desired and season with an extra pinch of salt and pepper. Serve immediately while everything is perfectly crisp and cold.

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This salad has become my go to for dinner parties because it looks impressive and feeds a crowd without any cooking. Something about the sheer abundance of green herbs makes people feel taken care of and nourished. I have started making double batches of the dressing just to keep in the fridge for quick weekday lunches.

Making It Your Own

I have swapped in whatever soft herbs I have on hand when the classic trio is not available. Dill works beautifully and gives a completely different but equally delicious profile. Fresh cilantro can transform it into something entirely new if you are craving more adventurous flavors.

Texture Secrets

Sugar snap peas are non negotiable for me because that crunch is what keeps every bite interesting. Radishes add a lovely peppery bite and more beautiful pink color against all the green. Sometimes I add toasted sunflower seeds for protein and nutty richness.

Serving Ideas

This works alongside anything grilled or as a light lunch on its own. I have served it in wraps with grilled chicken and the extra dressing as sauce.

• Top with grilled shrimp or salmon for a complete dinner
• Add crumbled feta for a salty contrast against the creamy avocado
• Use leftover dressing as a dip for raw vegetables the next day

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Every time I serve this, someone tells me they do not usually like salad, which might be the highest compliment I can imagine receiving.

Recipe FAQs

→ What ingredients give the salad its creamy texture?

The creamy texture comes from ripe avocado and a dressing made with Greek yogurt and mayonnaise, creating a rich and smooth mouthfeel.

→ Can the anchovies in the dressing be omitted?

Yes, anchovies are optional. For a vegetarian or milder version, omit them or substitute with capers to maintain a savory depth.

→ What herbs are used to flavor the green dressing?

Fresh parsley, tarragon, basil, and chives combine in the dressing to provide a fragrant and vibrant herbaceous taste.

→ How should the salad be served for best texture?

Gently toss the ingredients with the dressing, taking care not to mash the avocado, and serve immediately to retain crispness.

→ Can this salad be modified for different dietary needs?

Yes, use plant-based yogurt and mayonnaise for vegan options, and omit anchovies. Additional proteins like grilled chicken, shrimp, or tofu can be added.