Green Goddess Cucumber Avocado

The summer my sister moved into her first apartment, she called me at 8am on a Saturday, panicked about hosting a housewarming brunch that afternoon. I grabbed three bags of groceries and headed over, teaching her that the most impressive dishes are often the simplest ones we threw together this bright, herbaceous salad in twenty minutes flat, and her guests couldn't stop talking about it.

Last July, I made this for a backyard dinner party where everyone stood around the salad bowl, eating straight from the serving spoon. My friend Sarah, who claims to hate salads, went back for thirds and later texted me for the recipe at 11pm that night.

Ingredients

• English cucumber: The thinner skin and fewer seeds make this variety perfect for salads no peeling needed.
• Ripe avocado: Choose one that yields slightly to gentle pressure, and you will achieve that creamy texture that balances the crisp vegetables.
• Fresh herbs: The combination of basil, chives, parsley, tarragon, and dill creates that signature Green Goddess flavor.
• Greek yogurt: Use plain full fat yogurt for the creamiest base that still feels light and fresh.
• Lemon juice: Fresh squeezed makes a noticeable difference in brightening up all those rich, creamy ingredients.

Instructions

Prep your vegetables:

Dice the cucumber and avocado into bite sized pieces, chop the romaine into manageable strips, and thinly slice those green onions.

Chop the fresh herbs:

Give yourself a pile of mixed herbs about a cup total when combined, they are the heart of this salad.

Whisk the dressing:

Combine the yogurt, mayonnaise, lemon juice, olive oil, garlic, tarragon, dill, salt, and pepper until completely smooth and creamy.

Assemble the salad:

Gently toss everything together in a large bowl, being careful not to mash the avocado chunks.

Add the finishing touches:

Sprinkle with crumbled feta and toasted seeds right before serving for that perfect contrast of textures.

Save to Pinterest

My grandmother never measured anything when she made herb dressings, she would just grab handfuls of whatever looked freshest in her garden. This recipe is my attempt to capture that intuitive spirit while still giving you reliable results every time.

Making It Your Own

Sometimes I swap in sour cream for half the Greek yogurt when I want an extra tangy kick that reminds me of ranch dressing from my childhood. You can also use silken tofu for a completely dairy free version that still tastes remarkably rich and satisfying.

Pairing Suggestions

This salad shines alongside grilled fish or chicken, where the cool, creamy elements balance out any char or smoke from the grill. I have also served it as part of a mezze style spread with warm pita and hummus, letting guests scoop it up like a chunky dip.

Storage And Timing

The dressed salad is best eaten immediately, but you can prep all the components separately up to a day in advance. Store the chopped vegetables in airtight containers, keep the avocado with the pit to prevent browning, and whisk the dressing just before serving.

• Leftover dressing keeps for five days in the refrigerator and works beautifully as a dip for raw vegetables.
• If making ahead, toss the avocado with a little lemon juice to keep it fresh and green.
• The salad base without dressing can sit for a few hours at room temperature without losing texture.

Save to Pinterest

Every time I serve this, someone asks if there is a secret ingredient, but the magic is just really good herbs treated simply. Hope this becomes your go to for all those summer gatherings too.

Recipe Questions & Answers

→ What gives the dressing its tangy flavor?

The dressing's tang comes from fresh lemon juice and Greek yogurt, balanced with olive oil and herbs like tarragon and dill.

→ Can I add protein to this dish?

Yes, grilled chicken or shrimp pairs well without overpowering the fresh vegetable flavors.

→ How do I keep the avocado from browning?

Toss the avocado gently with lemon juice in the dressing and serve immediately to maintain its vibrant color.

→ Are there vegan alternatives for the dressing?

Use plant-based yogurt and vegan mayonnaise, and skip the feta to keep the dish plant-friendly.

→ What toppings complement the salad best?

Crumbled feta or toasted pumpkin and sunflower seeds add pleasant texture and a hint of richness.