Green Goddess Avocado Salad (Printable)
Crisp greens, creamy avocado, and zesty dressing combine for a vibrant, refreshing salad ideal for light meals.
# What You’ll Need:
→ Salad Base
01 - 1 large head romaine lettuce, chopped
02 - 1 cup baby spinach, roughly chopped
03 - 1 cup cucumber, diced
04 - 1 cup sugar snap peas, sliced
05 - 1/2 cup radishes, thinly sliced
06 - 1/4 cup fresh chives, chopped
07 - 2 ripe avocados, diced
08 - 1/4 cup toasted pumpkin seeds (pepitas)
→ Green Goddess Dressing
09 - 1/2 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh parsley leaves
12 - 2 tablespoons fresh tarragon leaves
13 - 2 tablespoons fresh chives
14 - 2 tablespoons fresh basil
15 - 2 tablespoons lemon juice
16 - 1 small garlic clove
17 - 2 anchovy fillets (optional)
18 - 1 teaspoon Dijon mustard
19 - 1/4 teaspoon sea salt
20 - 1/4 teaspoon freshly ground black pepper
21 - 2 tablespoons olive oil
# Steps:
01 - Combine Greek yogurt, mayonnaise, parsley, tarragon, chives, basil, lemon juice, garlic, anchovy fillets if using, Dijon mustard, salt, pepper, and olive oil in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
02 - Place romaine lettuce, baby spinach, cucumber, sugar snap peas, radishes, and chopped chives in a large salad bowl. Toss gently to distribute ingredients evenly.
03 - Gently fold in the diced avocado and toasted pumpkin seeds, taking care not to mash the avocado.
04 - Drizzle the Green Goddess dressing over the salad. Toss gently to coat all ingredients evenly. Serve immediately, garnished with additional herbs or seeds if desired.
# Expert Advice:
01 -
- The dressing keeps for a week and makes literally everything taste better
- Its that rare salad that actually feels satisfying and complete
02 -
- The dressing thickens up in the fridge, so thin it with a splash of water before using leftovers
- Avocado browns quickly, so always add it right before serving
03 -
- Toast your pumpkin seeds in a dry pan until they smell nutty and fragrant
- Make double the dressing and keep it in your fridge for emergency vegetable situations