Green Salad with Goddess Dressing

Last spring, I stumbled upon this dressing at a tiny neighborhood bistro where the chef whispered that the magic was simply using way more herbs than I thought reasonable. That evening, I practically inhaled an entire bowl of greens, something that rarely happens in my house.

My sister visited last month and demanded the recipe after polishing off two servings, claiming she usually hates green salads but could eat this one daily. Now it is our go-to for quick weeknight dinners when we want something fresh but satisfying.

Ingredients

• Mixed salad greens: A combination of romaine, butter lettuce, and baby spinach creates nice texture variety
• Cucumber: Thinly sliced adds refreshing moisture and coolness
• Sugar snap peas: Trimmed and halved, they bring essential crunch and sweetness
• Radishes: Thinly sliced for peppery bite and beautiful color contrast
• Avocado: Sliced adds creamy richness that balances the tangy dressing
• Fresh herbs: Parsley, tarragon, and chives for garnish
• Mayonnaise: The creamy base for the dressing
• Sour cream or Greek yogurt: Adds tang and lightens the texture
• Fresh lemon juice: Essential brightness to cut through the creaminess
• Extra virgin olive oil: Adds fruity depth and helps emulsify everything
• Garlic clove: One small clove is plenty, it grows stronger as it sits
• Anchovy fillets: Optional, but they provide that addictive umami quality
• Fresh parsley, tarragon, chives, and basil: This herb combination is the heart of the dressing, do not skimp here
• Salt and freshly ground black pepper: To taste, and taste as you go

Instructions

Blend the dressing base:

Combine mayonnaise, sour cream or yogurt, lemon juice, olive oil, garlic, and anchovies if using in your food processor or blender.

Add all those gorgeous herbs:

Toss in parsley, tarragon, chives, and basil, then blend until completely smooth and vibrant green.

Season and chill:

Taste, add salt and pepper as needed, then refrigerate for at least 30 minutes to let the flavors meld together.

Prep your vegetables:

While the dressing chills, slice cucumber, trim and halve snap peas, thinly slice radishes, and dice that avocado.

Assemble the salad:

In a large bowl, combine mixed greens with all your prepped vegetables.

Dress and serve:

Drizzle with dressing, toss gently to coat every leaf, and scatter fresh herbs on top.

Save

This salad became my rescue during a particularly sweltering July when turning on the oven felt like a personal failure. Now whenever the weather heats up, my family starts requesting those green bowls without me saying a word.

Make It Yours

Sometimes I throw in thinly sliced green apple for unexpected sweetness or toasted walnuts for extra richness. The beauty of this salad is how it welcomes variation while remaining recognizably itself.

Protein Additions

Grilled chicken, shrimp, or even crispy tofu transform this from starter to main course. I have also served it alongside salmon for a light dinner that feels elegant but takes minimal effort.

Dietary Swaps

Vegan mayonnaise and plant based yogurt work beautifully without sacrificing creaminess. Omitting anchovies keeps it vegetarian while still delivering plenty of flavor thanks to all those fresh herbs.

• Keep extra dressing in a jar for impromptu salads all week
• Massaging the kale if you use it makes a huge difference
• Serve with crusty bread to soak up any extra dressing

Save

Something about this combination just works, like the kitchen knew what we needed before we did.

Recipe FAQs

→ What greens work best for this salad?

Mixed greens like romaine, butter lettuce, and baby spinach deliver a crisp, fresh base that complements the creamy dressing.

→ Can the dressing be made without anchovies?

Yes, omitting anchovies keeps the dressing vegetarian while maintaining its rich herbal flavor.

→ How can this salad be made vegan?

Use vegan mayonnaise and plant-based yogurt instead of traditional dairy ingredients, and skip the anchovies.

→ What additional ingredients enhance this salad?

Adding grilled chicken, shrimp, tofu, or toasted nuts introduces protein and texture variety for a more filling dish.

→ How should the salad be served for best taste?

Serve immediately after dressing to keep greens crisp and garnish with fresh herbs to intensify the flavor profile.