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Green Goddess Salad Recipe

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4.1 from 11 reviews

A fresh and vibrant Green Goddess Salad featuring crisp vegetables, fresh herbs, creamy avocado, and a tangy homemade yogurt dressing. Perfect for a quick, nutritious meal or a light side dish.

Ingredients

Salad Ingredients

  • 2 cups snow peas or sugar snap peas or 2 celery stalks
  • 1 small broccoli crown
  • 1 head bibb, butter, or romaine lettuce, cut into bite sized pieces (about 3 to 4 cups)
  • 2 cups baby arugula
  • 1 English cucumber (quartered lengthwise, then cut into thin slices, about 2 heaping cups)
  • 2 green onions (thinly sliced, about 1/3 cup)
  • 1 ripe avocado (cubed, divided)
  • Kosher salt and freshly ground pepper, to taste

Dressing Ingredients

  • 1 cup plain Greek yogurt (nonfat, low fat, or whole)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 cups roughly chopped mixed fresh tender herbs (parsley, dill, basil, chives, cilantro, tarragon, or mint)
  • 1 garlic clove (roughly chopped)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon onion powder (omit if using chives)

Instructions

  1. Prepare the Vegetables: Thinly slice the snap peas or celery, and chop the broccoli into fine florets, yielding about 1 1/2 cups. Place these in a large serving bowl.
  2. Add Salad Greens and Other Vegetables: Add the bite-sized lettuce pieces, baby arugula, sliced cucumber, and green onions to the bowl with the chopped vegetables. Add half of the cubed avocado to the mixture.
  3. Toss the Salad: Add several large spoonfuls of the dressing to the bowl. Gently toss the salad by hand, ensuring everything is lightly coated and the avocado breaks down slightly to create a creamy texture. Adjust seasoning with kosher salt and freshly ground pepper to taste.
  4. Garnish and Serve: Scatter the remaining avocado cubes over the top of the salad. Serve immediately with extra dressing on the side.
  5. Make the Dressing: In a food processor, combine the Greek yogurt, lemon juice, extra-virgin olive oil, mixed fresh herbs, garlic, Worcestershire sauce, kosher salt, black pepper, and onion powder. Blend until the dressing is smooth and the herbs are finely minced. Taste and adjust salt and pepper as needed.

Notes

  • Use snap peas, sugar snap peas, or celery according to preference or availability.
  • To omit onion powder, exclude it if you use chives in the herb mix.
  • The dressing works wonderfully as a dip or sauce for pasta, meat, or fish as well.
  • For creamier dressing, use whole milk Greek yogurt.
  • Use clean hands to gently toss salad to prevent bruising the tender greens.

Find it online: https://cookedbysarah.com/green-goddess-salad-recipe/