Green Goddess Salad with Dressing (Printable)
A vibrant, refreshing salad with crisp greens, fresh vegetables, and a creamy, herb-packed Green Goddess dressing for any occasion.
# What You'll Need:
→ For the Salad
01 - 2 cups Romaine lettuce, chopped
02 - 2 cups green cabbage, chopped
03 - 1 cup cucumber, thinly sliced
04 - 1 cup green bell pepper, chopped
05 - 1/2 cup scallions, thinly sliced
06 - 1/2 cup fresh parsley, chopped
07 - 1/2 cup fresh basil, chopped
08 - 1 ripe avocado, diced
→ For the Green Goddess Dressing
09 - 1/2 cup Greek yogurt
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh parsley leaves
12 - 1/4 cup fresh basil leaves
13 - 2 tablespoons fresh chives
14 - 2 tablespoons fresh tarragon (or additional parsley)
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1 small garlic clove
18 - 2 anchovy fillets (optional, omit for vegetarian/vegan)
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper
# How-To Steps:
01 - In a blender or food processor, combine the Greek yogurt, mayonnaise, fresh parsley, fresh basil, chives, tarragon, lemon juice, olive oil, garlic clove, and anchovy fillets (if using). Season with salt and black pepper. Blend until the mixture is completely smooth and creamy. Taste the dressing and adjust seasonings as desired. Set aside.
02 - In a spacious salad bowl, combine the chopped Romaine lettuce, chopped green cabbage, thinly sliced cucumber, chopped green bell pepper, thinly sliced scallions, chopped fresh parsley, chopped fresh basil, and diced avocado. Gently toss these ingredients together to distribute evenly.
03 - Pour the prepared Green Goddess dressing over the assembled salad mixture. Toss gently to ensure all components are thoroughly coated with the dressing. Serve immediately. For an enhanced presentation, garnish with additional fresh herbs or a few slices of avocado, if desired.
# Expert Advice:
01 -
- It's seriously addicting—you'll find yourself craving these fresh flavors again and again.
- This salad manages to be both light and incredibly satisfying, perfect for any meal.
02 -
- Always taste your dressing *before* adding it to the salad—you can't fix it once everything's coated!
- Don't be afraid of the anchovies; they dissolve completely and add a profound umami depth, not a fishy taste.
03 -
- Chill your dressing for at least 30 minutes before serving; it allows the flavors to meld and deepen beautifully.
- Always use fresh lemon juice; bottled simply doesn't give you the same bright, zesty punch this dressing needs.