Green Salad with Dressing (Printable)

Crisp greens tossed with creamy herb dressing for a fresh, light lunch or side dish.

# What You'll Need:

→ Salad Components

01 - 6 cups mixed salad greens (romaine, butter lettuce, arugula, or spinach)
02 - 1 cup cucumber, thinly sliced
03 - 1 cup sugar snap peas, trimmed and halved
04 - 1 avocado, diced
05 - 1/2 cup radishes, thinly sliced
06 - 1/4 cup fresh herbs (parsley, tarragon, chives), roughly chopped

→ Green Goddess Dressing

07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra virgin olive oil
11 - 1/4 cup fresh parsley leaves
12 - 1/4 cup fresh chives
13 - 2 tablespoons fresh tarragon leaves
14 - 1 small garlic clove
15 - 1 anchovy fillet (optional, omit for vegetarian)
16 - 1/4 teaspoon kosher salt
17 - 1/4 teaspoon black pepper

# How to Make It:

01 - Combine mayonnaise, sour cream, lemon juice, olive oil, parsley, chives, tarragon, garlic, and anchovy (if using) in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste. Refrigerate until ready to serve.
02 - Place mixed greens, cucumber, sugar snap peas, avocado, radishes, and fresh chopped herbs in a large salad bowl. Arrange ingredients evenly for optimal presentation.
03 - Drizzle chilled Green Goddess dressing over the salad just before serving. Use salad tongs to toss gently, ensuring all components are lightly coated without crushing delicate greens.
04 - Transfer to individual serving plates or serve family-style from the bowl. Garnish with additional fresh herbs if desired. Enjoy while crisp and cold.

# Expert Advice:

01 -
  • The dressing comes together in minutes but tastes like something from a restaurant
  • Its incredibly forgiving and works with whatever herbs you have on hand
02 -
  • The dressing tastes even better after sitting for an hour so the flavors really meld together
  • Over-dressing is the enemy so start with less than you think you need
03 -
  • Room temperature vegetables absorb dressing better than cold ones straight from the fridge
  • Invest in a good salad spinner to prevent soggy greens that ruin the whole experience

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