Green Goddess Salad Cucumber Avocado

The first time I made Green Goddess dressing, I stood over the blender watching the herbs swirl together and wondered if something this vibrant could actually taste good. Now it is the dressing I crave most on hot afternoons when heavy food feels like too much effort. There is something about that bright green color that makes everything feel lighter and fresher.

Last summer I brought this salad to a potluck and watched it disappear before anyone touched the heavy pasta dishes. My friend Sarah who claims to hate salads asked for the recipe before she even finished her first bite. Something about the fresh herbs and tangy dressing makes even salad skeptics come back for seconds.

Ingredients

• 2 cups English cucumber diced: English cucumbers have thinner skins and fewer seeds so they stay crunchier in the salad
• 1 large ripe avocado diced: Choose an avocado that yields slightly to gentle pressure but still feels firm
• 2 cups romaine lettuce chopped: Provides a sturdy base that holds up well under the creamy dressing
• 1 cup sugar snap peas thinly sliced: These add incredible sweetness and a satisfying snap
• 4 green onions thinly sliced: Use both the white and green parts for mild onion flavor
• 1/4 cup fresh parsley roughly chopped: Flat leaf parsley has better flavor than curly varieties
• 1/4 cup fresh chives chopped: Chives add a delicate onion flavor without being overpowering
• 1/4 cup fresh basil leaves chopped: Tear the basil by hand instead of cutting to prevent bruising
• 1/2 cup Greek yogurt: Use full fat Greek yogurt for the creamiest texture
• 1/4 cup mayonnaise: This creates the rich velvety base that restaurant dressings have
• 2 tablespoons lemon juice: Fresh lemon juice cuts through the rich ingredients beautifully
• 1 tablespoon white wine vinegar: Adds brightness without the harshness of white vinegar
• 1 tablespoon extra virgin olive oil: Helps the dressing coat every leaf evenly
• 1 garlic clove minced: One clove is plenty because raw garlic intensifies as it sits
• 2 anchovy fillets or 1 teaspoon capers: These provide umami depth without making the dressing taste fishy
• 1/4 cup fresh parsley: Fresh herbs are non negotiable for authentic Green Goddess flavor
• 2 tablespoons fresh tarragon: Tarragon has a subtle anise flavor that makes this dressing unique
• 1 tablespoon fresh chives: More chives in the dressing reinforce the flavor in the salad
• Salt and freshly ground black pepper: Season generously until the flavors pop

Instructions

Blend the dressing until smooth:

Combine all dressing ingredients in a blender and process until completely smooth and bright green. Scrape down the sides to ensure all the herbs are fully incorporated.

Prep all your vegetables:

Dice the cucumber and avocado into bite sized pieces that are similar in size. Thinly slice the sugar snap peas on a sharp angle for visual appeal.

Combine the salad ingredients:

Place all the vegetables and herbs in a large bowl and toss them gently. Do not add the dressing yet if you are not serving immediately.

Dress and serve immediately:

Drizzle half the dressing over the salad and toss gently to coat. Add more dressing as needed and serve right away while everything stays crisp.

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My grandmother used to say that a good salad should feel like a celebration in your mouth and this one always delivers. I started making it for weeknight dinners but now it has become my go to for everything from brunch to dinner parties.

Making It Your Own

The beauty of this salad is how easily it adapts to whatever you have in the refrigerator. Sometimes I add thinly sliced radishes for extra crunch or swap in arugula for a peppery kick.

The Perfect Herb Balance

Fresh herbs are the heart of this recipe so do not be tempted to use dried versions. If you cannot find tarragon extra basil works but the flavor profile will shift slightly.

Storage and Serving

The dressing keeps beautifully in a sealed jar for up to a week but the dressed salad is best eaten immediately. I like to prep all the vegetables in advance and store them separately so everything stays perfectly crisp.

• Store undressed vegetables in the refrigerator for up to two days
• Bring the dressing to room temperature before using for the best flavor
• Add a squeeze of fresh lemon right before serving to brighten everything up

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This salad has become my proof that simple ingredients treated with care can create something extraordinary.

Recipe Questions & Answers

→ What makes the dressing creamy and tangy?

The dressing combines Greek yogurt and mayonnaise with lemon juice, white wine vinegar, and olive oil, creating a smooth, tangy base enhanced by fresh herbs like tarragon and chives.

→ Can I make this salad vegan?

Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives, and omit the anchovies for a vegan-friendly option.

→ Which herbs are essential in this salad?

Fresh parsley, chives, basil, and tarragon bring bright, earthy notes that balance the creamy dressing and fresh vegetables.

→ How can I add protein to this dish?

Grilled chicken, shrimp, or tofu can be included to increase protein while maintaining the salad’s fresh flavor profile.

→ What salad greens work best here?

Romaine lettuce provides crispness, but mixed greens or butter lettuce can be swapped for a different texture and mild flavor.

→ How to prevent avocado from browning?

Dress the avocado gently and serve immediately to keep it fresh, or toss it in lemon juice beforehand for extra protection against browning.