Green Goddess Avocado Salad (Printable)

Crisp greens and creamy avocado tossed in a tangy, herb-infused dressing for a fresh, light dish.

# What you'll need:

→ For the Salad

01 - 1 large head romaine lettuce, chopped
02 - 1 cup baby spinach leaves
03 - 1 cup cucumber, diced
04 - 1 cup green cabbage, thinly sliced
05 - 1 cup green bell pepper, diced
06 - 2 ripe avocados, diced
07 - 1/2 cup scallions, thinly sliced
08 - 1/2 cup fresh herbs (parsley, chives, tarragon), chopped

→ For the Green Goddess Dressing

09 - 1/2 cup Greek yogurt (or plant-based yogurt for vegan)
10 - 1/4 cup mayonnaise
11 - 1/4 cup fresh parsley leaves
12 - 2 tablespoons fresh chives
13 - 2 tablespoons fresh tarragon leaves
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - 1 small garlic clove
17 - 2 anchovy fillets (optional; omit for vegetarian)
18 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Chop romaine lettuce into bite-sized pieces. Dice cucumber, green bell pepper, and ripe avocados. Thinly slice green cabbage and scallions. Combine all prepared vegetables along with baby spinach and chopped fresh herbs in a large salad bowl.
02 - Place Greek yogurt, mayonnaise, fresh parsley, chives, tarragon, lemon juice, olive oil, garlic clove, and anchovy fillets (if using) in a food processor or blender. Process until completely smooth and creamy. Taste and adjust seasoning with salt and pepper as desired.
03 - Drizzle the prepared Green Goddess dressing over the salad. Using salad tongs, gently toss all ingredients until evenly coated with dressing. Serve immediately, garnished with additional fresh herbs if desired.

# Expert Suggestions:

01 -
  • The homemade dressing transforms ordinary greens into something that makes people pause mid conversation
  • You can prep everything in advance and it somehow tastes even better after the flavors hang out for a bit
02 -
  • I once made this for someone allergic to avocado and realized the salad still sings without it, so don't stress if you can't find good ones
  • The dressing keeps for five days in the fridge and actually gets better as the garlic mellows out a bit
03 -
  • If your dressing tastes too sharp at first, let it sit for 10 minutes and try again—the garlic needs a moment to calm down
  • A tiny pinch of sugar in the dressing balances the acidity without making it taste sweet

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