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Green Goddess Salad That Steals the Spotlight

Green Goddess Salad Recipe

Rebecca Blumer
This Green Goddess Salad is a crunchy, herb-loaded, flavor bomb that turns a basic salad into a main event. Packed with fresh vegetables and a creamy herb dressing, it’s the ultimate satisfying and customizable meal.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 2 Bowls
Calories 320 kcal

Equipment

  • Blender or Food Processor

Ingredients
 

For the salad:

  • 1 medium head romaine or little gem lettuce chopped
  • 1 cup kale or spinach finely chopped, optional
  • 1 large English cucumber diced
  • 1 ripe avocado cubed
  • 3 scallions thinly sliced
  • 1/4 cup toasted pepitas or sliced almonds
  • 1/2 cup snap peas or sugar snap peas sliced, optional
  • 1/4 cup fresh herbs for garnish dill, chives, or parsley

For the green goddess dressing:

  • 1 cup fresh herbs packed mix of basil, parsley, chives (and/or tarragon)
  • 1/2 cup Greek yogurt or sour cream
  • 1/3 cup mayonnaise or extra yogurt
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice plus more to taste
  • 1 small garlic clove
  • 2-3 anchovy fillets or 1 tsp anchovy paste optional
  • 1 small Persian cucumber or 1/2 medium cucumber peeled and chopped
  • 1-2 tbsp capers optional
  • 1/4-1/2 tsp kosher salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Wash and thoroughly dry the lettuce and kale/spinach. Chop into bite-size pieces and add to a large bowl.
  • Chop cucumber, slice scallions, and slice snap peas if using. Add to the bowl.
  • In a blender or food processor, blend herbs, yogurt, mayo, olive oil, lemon juice, garlic, anchovies, cucumber, capers, salt, and pepper until smooth. Adjust seasoning and thickness with water or more lemon juice.
  • Spoon about half the dressing over the greens and toss gently with tongs.
  • Gently fold in avocado cubes.
  • Top with toasted pepitas/almonds and fresh herbs. Add optional protein if using. Serve immediately.

Notes

Make dressing in bulk and store for up to 5 days in the fridge. Keep greens and avocado separate until serving for meal prep.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 7gFat: 25gSaturated Fat: 4gCholesterol: 15mgSodium: 380mgPotassium: 550mgFiber: 6gSugar: 5gVitamin A: 2100IUVitamin C: 35mgCalcium: 100mgIron: 2mg
Keyword Healthy, Meal Prep, vegetarian
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