Green Salad with Goddess Dressing

The first time I made this dressing, my kitchen smelled like an herb garden exploded in the best way possible. I was hosting a last-minute summer dinner and had zero energy for anything complicated. This salad saved the evening with barely any effort. My guests actually asked for the dressing recipe before they even finished their plates.

Last spring, I made this for my mom who claims to hate salads. She went back for thirds and I felt like Id performed some kind of vegetable magic. Now she requests it every time she visits, and Ive started keeping all the herbs on hand just in case.

Ingredients

• 6 cups mixed salad greens: I love the combination of romaine for crunch, butter lettuce for softness, and arugula for that peppery kick that keeps things interesting
• 1 cup cucumber: Thinly sliced adds the perfect refreshing crunch and keeps the salad light
• 1 cup sugar snap peas: These bring sweetness and the most satisfying snap when you bite into them
• 1 avocado: Sliced adds creaminess that pairs beautifully with the tangy dressing
• 2 tablespoons fresh chives: Their mild onion flavor complements without overpowering the delicate herbs
• 1/4 cup radishes: Thinly sliced for little pops of pepper and gorgeous pink color
• 1/2 cup mayonnaise: Creates the creamy base that makes this dressing so luxurious
• 1/4 cup sour cream: Adds just the right tang and makes the dressing feel velvety
• 1/4 cup fresh parsley leaves: The backbone of the dressing, bringing fresh grassy notes
• 2 tablespoons fresh tarragon leaves: The secret ingredient that makes this taste like something from a fancy restaurant
• 2 tablespoons fresh chives: Double duty in the dressing for that subtle onion flavor
• 1 tablespoon lemon juice: Brightens everything and prevents the herbs from tasting too heavy
• 2 teaspoons white wine vinegar: Adds depth and a gentle acidity that makes you want another bite
• 1 small garlic clove: Just enough warmth without being overwhelming
• 2 anchovy fillets: Optional but adds that umami richness that people cant quite put their finger on
• Salt and freshly ground black pepper: Essential for making all those herbs sing

Instructions

Make the dressing:

Toss the mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, vinegar, garlic, and anchovies into your food processor or blender. Blend until everything is smooth and the most gorgeous shade of vibrant green youve ever seen. Taste and season with salt and pepper until it makes you say wow.

Build your salad:

Arrange those beautiful mixed greens in your largest salad bowl or spread them out on a platter if you want to impress people. Tuck in the cucumber slices, snap peas, avocado, chives, and radishes like youre arranging flowers. Take a moment to appreciate how pretty this looks.

Bring it together:

Drizzle that glorious green goddess dressing all over the salad right before youre ready to eat. Gently toss everything together until every leaf is lightly coated. Serve immediately while everything is still crisp and perfect.

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This salad has become my go-to for bringing to potlucks because it travels well and people genuinely get excited about green goddess dressing. Something about that combination of creamy and fresh makes people feel taken care of.

Making It Your Own

Sometimes I swap in whatever herbs are growing wild in my garden or languishing in my fridge. Cilantro changes the vibe completely while basil makes it feel more Italian. Dill works beautifully too, especially if youre serving this alongside fish.

The Texture Game

Ive learned that mixing up the textures makes this salad feel special. Try adding toasted nuts for crunch, or swap in sugar snap peas for snow peas depending on what looks freshest at the market. Even changing how you slice the cucumber completely changes the eating experience.

Meal Prep Magic

The dressing keeps for a week in the fridge and actually gets better as the flavors meld together. I make double and use it as a dip for raw veggies or a sauce for grain bowls throughout the week.

• Store the dressing in a glass jar with a tight lid
• Keep the salad components separate from the dressing until serving
• The avocado will brown if dressed too far in advance, so add it last

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Theres something deeply satisfying about a salad that looks this beautiful and tastes this good. Every crunchy, creamy, herby bite reminds me why simple food done well is always the best choice.

Your Recipe Questions

→ What ingredients give the dressing its unique flavor?

The dressing features fresh parsley, tarragon, chives, lemon juice, white wine vinegar, garlic, and optional anchovies, creating a vibrant herbaceous taste.

→ Can this salad be adapted for vegans?

Yes, substitute plant-based mayonnaise and sour cream and omit anchovies for a vegan-friendly version that remains creamy and flavorful.

→ What greens are recommended for this salad?

A mix of romaine, butter lettuce, and arugula offers a balanced texture and mild peppery flavor to complement the dressing.

→ How should this salad be served for best taste?

Drizzle the dressing just before serving and toss gently to keep the greens crisp and evenly coated.

→ Are there suggestions for adding protein to this dish?

Grilled chicken, shrimp, or tofu can be added on top to increase protein and make the dish more filling.

→ Which beverages pair well with this salad?

A crisp Sauvignon Blanc or sparkling water with lemon enhances the fresh, herbaceous flavors of the salad.