Green Salad with Goddess Dressing (Print Version)
Crisp greens and fresh veggies tossed with a creamy, herbaceous green goddess dressing for a light meal.
# What You'll Need:
→ Salad Components
01 - 6 cups mixed salad greens (romaine, butter lettuce, arugula)
02 - 1 cup cucumber, thinly sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 avocado, sliced
05 - 2 tablespoons fresh chives, chopped
06 - 1/4 cup radishes, thinly sliced
→ Green Goddess Dressing
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 1/4 cup fresh parsley leaves
10 - 2 tablespoons fresh tarragon leaves
11 - 2 tablespoons fresh chives
12 - 1 tablespoon lemon juice
13 - 2 teaspoons white wine vinegar
14 - 1 small garlic clove
15 - 2 anchovy fillets (optional)
16 - Salt and freshly ground black pepper to taste
# Directions:
01 - Combine mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, vinegar, garlic, and anchovy fillets in a food processor or blender. Blend until completely smooth and vibrant green. Season with salt and pepper to taste.
02 - Arrange mixed salad greens, cucumber, sugar snap peas, avocado, chopped chives, and radishes in a large salad bowl or on a serving platter.
03 - Drizzle Green Goddess dressing over salad just before serving. Gently toss to coat all ingredients evenly. Serve immediately while crisp.
# Expert Tips:
01 -
- The dressing comes together in two minutes but tastes like you simmered herbs all day
- Its the perfect solution for using up that giant bunch of herbs you bought with ambitious plans
02 -
- The dressing tastes better if you let it sit in the fridge for an hour, but lets be real, its delicious immediately
- Overblending can make the dressing turn grayish instead of bright green, so pulse just until smooth
03 -
- If your dressing seems too thick, thin it with a teaspoon of water or more lemon juice
- Room temperature herbs blend better than cold ones straight from the fridge