Green Goddess Avocado Salad

The first time I made Green Goddess dressing, I stood over the blender watching bright green herbs whirl into creamy perfection, and honestly couldnt stop sneaking tastes with a spoon. My kitchen smelled like a garden explosion, and I knew this dressing was about to change everything about my lunch game forever.

Last summer, I brought this to a potluck and watched three different people ask for the recipe before even taking their first bite. The crunch of snap peas against creamy avocado creates this perfect texture contrast that makes people pause and really notice what theyre eating.

Ingredients

• 1 large head romaine lettuce, chopped: Provides the sturdy crunch that holds up to the rich dressing
• 1 cup baby spinach, roughly chopped: Adds nutrient density and a tender bite alongside the crisp romaine
• 1 cup cucumber, diced: Brings refreshing juiciness that balances the creamy elements
• 1 cup sugar snap peas, sliced: Their natural sweetness and snap make every bite interesting
• 1/2 cup radishes, thinly sliced: Adds a peppery bite that cuts through the rich dressing beautifully
• 1/4 cup fresh chives, chopped: Mild onion flavor that bridges the fresh herbs and vegetables
• 2 ripe avocados, diced: Creamy richness that makes the salad feel substantial and satisfying
• 1/4 cup toasted pumpkin seeds: Essential crunch that keeps the texture exciting throughout
• 1/2 cup Greek yogurt: Creates the creamy base while keeping things lighter than traditional mayonnaise-heavy versions
• 1/4 cup mayonnaise: Provides that luxurious mouthfeel we all secretly want in salad dressing
• 1/4 cup fresh parsley leaves: Fresh, grassy backbone that makes the dressing taste vibrant
• 2 tablespoons fresh tarragon leaves: Subtle anise flavor that makes this dressing taste distinctive and special
• 2 tablespoons fresh chives: Reinforces the mild onion notes throughout the dressing
• 2 tablespoons fresh basil: Sweet, peppery notes that round out the herb blend
• 2 tablespoons lemon juice: Bright acidity that cuts through the creamy yogurt and mayonnaise
• 1 small garlic clove: Just enough backbone without overwhelming the fresh herbs
• 2 anchovy fillets (optional): Deep, savory umami if you eat fish
• 1 teaspoon Dijon mustard: Emulsifies everything and adds a subtle sharpness
• 1/4 teaspoon sea salt: Essential to make all the fresh flavors pop
• 1/4 teaspoon freshly ground black pepper: Adds gentle warmth and complexity
• 2 tablespoons olive oil: Helps the dressing cling perfectly to every leaf and vegetable

Instructions

Blend up that magical green dressing:

Throw all the dressing ingredients into your blender and let it run until youve got this impossibly smooth, vibrant green potion that makes your whole kitchen smell like an herb garden.

Build your colorful base:

Pile all those crisp vegetables into your biggest salad bowl and toss them gently so every color gets distributed evenly.

Add the creamy elements:

Fold in those diced avocados and toasted pumpkin seeds last so they stay distinct and dont get lost in the greens.

Bring it all together:

Drizzle about half the dressing over everything and toss gently, adding more until everything is coated just the way you like it.

Serve it up while its crisp:

Get this onto plates immediately while all those textures are still at their absolute peak.

Save

My friend Sarah still talks about the lunch I made her when she was having a particularly rough week. Sometimes the most healing thing you can offer someone is a really excellent salad that says you cared enough to make something beautiful.

Making It Your Own

Ive started adding grilled chicken or shrimp when I want this to be a complete meal, and the dressing works just as beautifully with warm ingredients as it does with cold. The herbs are forgiving too, so use whatever you have growing or looks best at the market.

Dressing Variations

Sometimes I swap in dill or cilantro for a completely different vibe that still feels like Green Goddess. The key is keeping that bright green herb base and creamy foundation intact, then letting your creativity take over.

Serving Suggestions

This salad transforms into the most incredible wrap filling, or try it scooped onto toasted sourdough for an open-faced situation. The dressing also makes an incredible dip for raw vegetables or grilled ones straight off the fire.

• Use any leftover dressing as a sauce for grain bowls
• Massage a little into kale for an instant upgrade
• Keep extra avocados on hand because you will want more

Save

Heres to bowls of green goodness that make eating your vegetables feel like a treat instead of a chore.

Recipe FAQs

→ What makes the Green Goddess dressing flavorful?

The dressing combines fresh herbs like parsley, tarragon, basil, and chives with tangy lemon juice, garlic, Dijon mustard, and creamy Greek yogurt, creating a zesty, herbaceous flavor.

→ Can I make this salad vegan?

Yes, substitute plant-based yogurt and mayonnaise for dairy versions and omit anchovies to keep it vegan-friendly.

→ What texture do pumpkin seeds add to the salad?

Toasted pumpkin seeds contribute a satisfying crunch that contrasts nicely with creamy avocado and crisp vegetables.

→ How can I add protein to this dish?

Grilled chicken, shrimp, or tofu can be added for extra protein, enhancing the salad's heartiness without overpowering flavors.

→ Are there any suggested herb substitutions?

Try swapping tarragon or basil with dill or cilantro for a different flavor profile that complements the fresh ingredients.