Save This vibrant green salad combines mixed crisp greens like romaine and arugula with fresh cucumber, snap peas, avocado, radishes, and chopped herbs. The creamy dressing blends mayonnaise, sour cream, fresh lemon juice, olive oil, parsley, chives, tarragon, and garlic for a rich herbaceous flavor, balanced by salt and pepper. Tossed gently before serving, this easy-to-prepare dish offers a refreshing, nourishing option perfect for a light lunch or side.
The kitchen counter was covered in green everything after a farmers market run left me with more herbs than I knew what to do with. I threw them all into a blender with some staples and ended up with the most vibrant dressing I'd ever made. Now I find myself buying extra herbs just to recreate that perfect weekend afternoon discovery.
My sister-in-law asked for the recipe after taking one bite at our summer BBQ, saying it was the first time her kids actually asked for seconds on salad. Thats when I knew this wasnt just another side dish but something worth making over and over again.
Ingredients
- Mixed salad greens: A variety of textures makes every bite interesting and keeps things from feeling one-note
- Fresh herbs: Parsley, chives, and tarragon are classic but dont be afraid to experiment with what you have
- Avocado: Adds creaminess that contrasts beautifully with the crisp vegetables and tangy dressing
- Sugar snap peas: Their natural sweetness balances the bright herbs and adds the most satisfying crunch
- Mayonnaise and sour cream: This combination creates the perfect base thats rich without being heavy
- Fresh lemon juice: Absolutely essential for cutting through the creaminess and waking up all the flavors
- Anchovy: Just one adds depth and umami without making the dressing taste fishy at all
Instructions
- Blend the dressing:
- Throw everything for the dressing into your blender and let it run until its completely smooth and bright green. Give it a taste and adjust the salt or lemon if it needs more zip.
- Prep your vegetables:
- Slice your cucumber thin, halve the snap peas, and dice that avocado into nice chunks. The key is keeping everything roughly the same size so each forkful gets a little bit of everything.
- Assemble and toss:
- Pile all those beautiful greens and vegetables into your biggest bowl. Drizzle the dressing over everything just before serving and toss gently until every leaf is lightly coated.
Save This became my go-to contribution to potlucks after watching friends literally scrape their plates clean. Something about that bright green dressing and all those crisp vegetables makes people feel like they're eating something special without feeling weighed down.
Making It Your Own
Ive learned that the beauty of this recipe is how adaptable it is to whatever looks good at the market or what needs using up in my crisper drawer. Sometimes it's all about the snap peas and other times I'm piling in whatever greens I can find.
Perfect Pairings
This salad holds its own alongside grilled meats or works beautifully as a light lunch on its own. I love it with a cold glass of white wine when the weather turns warm and eating outside feels like a treat again.
Getting Ahead
The dressing keeps for several days in the fridge and actually develops more flavor over time. Just give it a good stir before using and add a splash of water if it seems too thick after chilling.
- Wash and dry your greens thoroughly so the dressing actually sticks to the leaves
- Wait until the last minute to add avocado if you're making this ahead
- Toast some nuts or seeds on top for extra crunch if you want to fancy it up
Save Theres something deeply satisfying about serving a salad that makes people excited to eat their vegetables. Hope this brightens up your table like it has mine.
Recipe FAQs
- → What greens work best in this salad?
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Mixed greens such as romaine, butter lettuce, arugula, and spinach provide a crisp and varied texture that complements the dressing well.
- → Can the dressing be made ahead of time?
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Yes, prepare the dressing in advance and chill it to let flavors meld, making assembly quicker.
- → How can I make this dressing vegan?
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Replace mayonnaise and sour cream with plant-based alternatives and omit the anchovy for a fully vegan version.
- → What proteins pair well with this dish?
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Grilled chicken or shrimp can be added for extra protein and enhanced flavor.
- → Are there any tasty salad variations to try?
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Additions like green onions, blanched asparagus, or shelled edamame provide fresh twists on the base salad.
