Green Salad with Dressing (Printer-friendly)
A crisp mix of greens with creamy herb dressing, topped with avocado and fresh herbs for vibrant flavor.
# What you'll need:
→ Green Goddess Dressing
01 - 1/2 cup mayonnaise
02 - 1/4 cup sour cream
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon white wine vinegar
05 - 1/2 cup fresh parsley, packed
06 - 1/4 cup fresh chives
07 - 2 tablespoons fresh tarragon leaves
08 - 2 tablespoons fresh basil leaves
09 - 2 anchovy fillets, optional
10 - 1 small garlic clove
11 - 1/4 teaspoon kosher salt
12 - 1/8 teaspoon freshly ground black pepper
→ Salad Components
13 - 6 cups mixed salad greens
14 - 1 cup thinly sliced cucumber
15 - 1/2 cup thinly sliced radishes
16 - 1/2 cup sugar snap peas, trimmed and halved
17 - 1 ripe avocado, sliced
18 - 1/4 cup fresh herbs for garnish
# Method:
01 - Combine mayonnaise, sour cream, lemon juice, vinegar, parsley, chives, tarragon, basil, anchovy fillets if using, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste the dressing and adjust seasoning as desired. Transfer to a sealed container and refrigerate until serving time.
02 - Place mixed salad greens, cucumber, radishes, and sugar snap peas in a large serving bowl. Drizzle approximately 1/2 cup of the prepared Green Goddess dressing over the vegetables. Gently toss to evenly coat all ingredients. Arrange sliced avocado on top and sprinkle with fresh herbs. Serve immediately with remaining dressing available on the side for additional portions.
# Expert Tips:
01 -
- The dressing comes together in literally three minutes and keeps for a week, so you can drizzle it over everything from salads to roasted vegetables
- Its the kind of salad that makes people actually excited to eat their vegetables, even the ones who usually pick around the greens
02 -
- The dressing will thicken in the refrigerator, so give it a good stir and add a teaspoon of water or lemon juice to thin it out before using
- Over blending the herbs can sometimes turn the dressing slightly brown, so pulse just until smooth and emerald green
03 -
- Wash and dry your greens thoroughly, preferably in a salad spinner, because water on the leaves will prevent the dressing from coating properly
- If making ahead, store the vegetables and greens separately and toss everything together just before serving to maintain that perfect crisp texture