Green Goddess Salad Cucumber Avocado (Printable)

Crisp cucumber, creamy avocado, and herbs tossed in a tangy green dressing for a vibrant salad experience.

# What You'll Need:

→ Vegetables

01 - 2 cups English cucumber, diced
02 - 1 large ripe avocado, diced
03 - 2 cups romaine lettuce, chopped
04 - 1 cup sugar snap peas, thinly sliced
05 - 4 green onions, thinly sliced
06 - 1/4 cup fresh parsley, roughly chopped
07 - 1/4 cup fresh chives, chopped
08 - 1/4 cup fresh basil leaves, chopped

→ Green Goddess Dressing

09 - 1/2 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 2 tablespoons lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1 tablespoon extra-virgin olive oil
14 - 1 garlic clove, minced
15 - 2 anchovy fillets or 1 teaspoon capers
16 - 1/4 cup fresh parsley
17 - 2 tablespoons fresh tarragon
18 - 1 tablespoon fresh chives
19 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Combine Greek yogurt, mayonnaise, lemon juice, vinegar, olive oil, garlic, anchovies or capers, parsley, tarragon, chives, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as desired.
02 - Place cucumber, avocado, romaine lettuce, sugar snap peas, green onions, parsley, chives, and basil in a large salad bowl.
03 - Drizzle the prepared Green Goddess dressing over the salad ingredients. Using salad tongs or large spoons, toss gently to coat all ingredients evenly while being careful not to mash the avocado pieces.
04 - Transfer salad to serving plates or bowls immediately. Garnish with additional fresh herbs if desired and serve right away while vegetables remain crisp.

# Expert Tips:

01 -
  • The dressing comes together in under five minutes but tastes like you spent forever perfecting it
  • Its endlessly adaptable based on what herbs you have languishing in your crisper drawer
  • The combination of cool cucumber and creamy avocado feels like a spa day in a bowl
02 -
  • The dressing tastes better after sitting for an hour, so make it first and let the flavors meld
  • Avocado will brown if dressed too far in advance, so always add it last and serve right away
03 -
  • Roll your herbs tightly in paper towels and store in a plastic bag to keep them fresh for up to two weeks
  • If the dressing seems too thick, thin it with a teaspoon of water instead of more oil

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