Green Salad with Dressing

Last spring, my neighbor brought over an enormous basket of fresh herbs from her garden and I had no idea what to do with all that tarragon and parsley before it wilted. I threw everything into a blender with some mayo and sour cream, mostly just to clear off the counter, and ended up with this shocking bright green dressing that made my whole kitchen smell like an herb garden. Now I keep little jars of it in the fridge all summer long, waiting for moments when I need something that tastes like pure sunshine.

I made this for my dads birthday lunch when he claimed he was tired of heavy birthday food and wanted something that would not put him in a food coma. Everyone stood around the kitchen island, scooping up extra dressing with cucumber slices while I frantically sliced avocados, and the entire bowl disappeared before we even made it to the dining table. He still texts me randomly asking if I have any of that green stuff in my fridge.

Ingredients

• Mayonnaise and sour cream: This combination creates the perfect creamy base that is rich without being overwhelming, and the slight tang from sour cream cuts through all those fresh herbs
• Fresh lemon juice: Absolutely essential for brightness and to balance the creaminess, and fresh lemon makes such a difference compared to bottled
• Herbs: Parsley, chives, tarragon, and basil are the classic quartet that gives Green Goddess its signature flavor, with tarragon being the secret ingredient that makes it taste restaurant quality
• Garlic: One small clove is plenty since this dressing will sit in the fridge and the garlic flavor will intensify over time
• Anchovy fillets: Optional but highly recommended for that salty umami depth that makes people wonder what your secret ingredient is, though the dressing is still delicious without them
• Mixed salad greens: Use whatever looks freshest at the market, but I love a mix of crisp romaine for structure and tender butter lettuce for that melt in your mouth texture
• Seasonal vegetables: Cucumber, radishes, and sugar snap peas add that perfect crunch that keeps every bite interesting and texturally satisfying
• Avocado: Adds creamy richness and makes the salad feel substantial enough for a light lunch on its own

Instructions

Blend the dressing base:

Combine the mayonnaise, sour cream, lemon juice, white wine vinegar, parsley, chives, tarragon, basil, anchovy fillets if using, garlic, salt, and pepper in a blender or food processor and blend until completely smooth and vibrantly green.

Taste and adjust:

Taste the dressing and add more salt or lemon juice if needed, remembering that flavors will mellow slightly once they coat the salad greens.

Chill the dressing:

Transfer the dressing to a jar and let it chill in the refrigerator for at least 15 minutes to let the flavors meld together beautifully.

Prep the vegetables:

Thinly slice the cucumber and radishes, trim and halve the sugar snap peas, and slice the avocado right before assembling so it does not brown.

Assemble the salad:

Place the mixed greens, cucumber, radishes, and snap peas in a large bowl and drizzle with about half the dressing, tossing gently to coat every leaf without bruising the delicate greens.

Finish and serve:

Arrange the avocado slices on top, sprinkle with fresh herbs, and serve immediately with extra dressing on the side for anyone who wants to double up on the good stuff.

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This salad has become my go to contribution for summer potlucks because it travels surprisingly well if you keep the dressing separate until the last minute. I love watching peoples faces when they take that first bite, their eyes lighting up at how something so simple can taste so extraordinary and fresh.

Making It Your Own

Once you have the basic dressing down, you can play with the herb ratios based on what you have growing in your garden or sitting in your crisper drawer. I have made versions with extra basil for a more Italian profile, and in late summer I love adding handfuls of fresh dill for a completely different vibe.

The Protein Factor

While this salad is perfectly satisfying on its own, it becomes an easy dinner when you add grilled chicken, shrimp, or even chickpeas for a plant based protein boost. The creamy dressing clings beautifully to warm proteins, creating those restaurant quality combinations that make you feel like you are eating something much more complicated than it actually is.

Serving Suggestions

Chilled salad bowls make such a difference in keeping everything crisp and refreshing, especially on hot days when you want your salad to stay cool from start to finish. I like to serve this alongside a simple soup or grilled fish for a light but complete meal.

• Try crumbling some hard boiled eggs on top for extra protein and a lovely color contrast
• Add roasted chickpeas for crunch and a nutty flavor that pairs surprisingly well with the herbs
• A glass of crisp white wine or sparkling water with lime makes this feel like a proper occasion

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There is something deeply satisfying about eating a salad that tastes this vibrant and alive, especially when it comes together so quickly. I hope this becomes one of those recipes you turn to whenever you need something beautiful and nourishing on your table.

Recipe FAQs

→ What herbs are used in the dressing?

The dressing features fresh parsley, chives, tarragon, and basil for an aromatic, herbaceous flavor.

→ Can I omit anchovies in the dressing?

Yes, anchovies are optional and can be left out for a vegetarian version without losing much flavor.

→ What greens are best for this salad?

Mixed salad greens such as romaine, butter lettuce, and arugula provide the perfect crunchy, fresh base.

→ How should the salad be served?

Serve immediately after tossing with dressing, with avocado slices and fresh herbs on top for added freshness.

→ Are there suggested pairings for this dish?

This salad pairs wonderfully with a crisp Sauvignon Blanc or sparkling water to complement its fresh flavors.