Green Goddess Salad Avocado

The first time I made this dressing, I accidentally blended it for too long and it turned into the most velvety, restaurant-quality sauce I'd ever created. Sometimes kitchen mistakes become the best discoveries. Now it is the only green goddess recipe I use, and my friends request it every summer.

Last summer, I brought this to a neighborhood potluck and watched three people ask for the recipe before they even finished their first bite. Something about the combination of crisp vegetables and that luscious herb-packed dressing just makes people happy. It has become my go-to contribution for every gathering since.

Ingredients

• Romaine lettuce: Provides that satisfying crunch and sturdy base that holds up beautifully to the creamy dressing
• Baby spinach: Adds tender texture and a nutritional boost without overpowering the other flavors
• Cucumber: Brings refreshing moisture and cool contrast to the rich avocado dressing
• Snap peas: Deliver incredible crunch and a fresh sweetness that balances the tangy herbs
• Radishes: Offer a peppery bite that cuts through the creaminess and adds gorgeous pink color
• Fresh chives and parsley: These fresh herbs provide oniony brightness and earthy depth to every forkful
• Ripe avocado: The secret weapon that creates that impossibly smooth and creamy dressing texture
• Greek yogurt: Adds tang and protein while keeping the dressing light and fresh
• Fresh basil, parsley, and tarragon: This classic herb trio is what gives green goddess its signature flavor
• Fresh lemon juice: Essential acidity that brightens all the rich ingredients and prevents avocado browning
• Extra-virgin olive oil: Provides luxurious mouthfeel and helps the coating cling to every vegetable
• Garlic: Just one clove adds subtle warmth without overpowering the delicate fresh herbs
• Dijon mustard: Creates emulsion and adds a complex sharpness that makes the dressing memorable
• Water: Adjusts consistency to your preference, from thick dip to pourable dressing

Instructions

Blend the dressing base:

Combine the avocado, Greek yogurt, basil, parsley, tarragon, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper in your blender. Blend until completely smooth, scraping down the sides as needed to incorporate all those vibrant green herbs evenly.

Adjust the consistency:

Add water one tablespoon at a time while the blender runs until you reach your desired thickness. Remember that the dressing will thicken slightly in the refrigerator, so aim for slightly thinner than your final target consistency.

Prep your vegetables:

Chop the romaine into bite-sized pieces and place it in your largest serving bowl. Add the spinach, diced cucumber, sliced snap peas, thinly sliced radishes, chopped chives, and parsley. These varied textures and colors are what make each bite exciting.

Bring it all together:

Drizzle about three-quarters of the dressing over the salad and toss gently with tongs or clean hands. Add more dressing gradually until everything is lightly coated but not drowning. Serve immediately while those vegetables still have their maximum crunch.

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My sister-in-law now makes this every Sunday for her weekly lunch prep, and she says it is the only salad she actually looks forward to eating three days in a row. There is something deeply satisfying about food that is both beautiful and nourishing.

Making It Your Own

Sometimes I swap in arugula for half the spinach when I want more peppery bite, and my husband loves when I add quartered cherry tomatoes for extra sweetness. The beauty of this salad is how well it adapts to whatever looks fresh at the market.

Protein Additions That Work

Grilled chicken breast turns this into a complete dinner, but do not overlook chickpeas or hard-boiled eggs for vegetarian protein. I have even served it alongside cedar-plank salmon for an elegant summer dinner that guests still talk about months later.

Serving Suggestions

This salad deserves to be the star of your table, so serve it in a wide shallow bowl where all those gorgeous colors can really shine. A crisp white wine or sparkling water with plenty of ice makes everything feel special.

• Keep some extra dressing on hand because people always want to drizzle more at the table
• The snap peas stay crunchy longer than sugar snap peas if you are making this ahead
• Try this dressing as a dip for crudités at your next gathering and watch it disappear

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Hope this bright, beautiful salad brings as much joy to your table as it has to mine. Here is to good food and even better company.

Recipe Questions & Answers

→ What ingredients are in the avocado dressing?

The avocado dressing includes ripe avocado, Greek yogurt, fresh basil, parsley, tarragon, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper.

→ Can this salad be made vegan?

Yes, substitute plant-based yogurt for Greek yogurt to make the dressing vegan-friendly.

→ How should I adjust the dressing consistency?

Use 2–3 tablespoons of water while blending to achieve a creamy and pourable texture.

→ Which fresh herbs enhance the flavor best?

Basil, parsley, and tarragon bring herbal brightness that complements the creamy avocado base perfectly.

→ What proteins pair well with this salad?

Grilled chicken, shrimp, or chickpeas can be added for extra protein and heartiness.