Green Goddess Salad
Fresh, creamy, and packed with crisp greens, herbs, avocado, and a flavorful Greek yogurt dressing. This Green Goddess Salad is a healthy, easy recipe perfect for lunch, dinner, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad
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 3–4 cups)
2 cups baby arugula
1 English cucumber, quartered lengthwise and thinly sliced (about 2 heaping cups)
2 green onions, thinly sliced (about 1/3 cup)
1 ripe avocado, cubed and divided
Kosher salt and freshly ground black pepper, to taste
For the Green Goddess Dressing
1 cup plain Greek yogurt (nonfat, low-fat, or whole milk)
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
Prepare the Salad
Thinly slice the snap peas (or celery if using).
Finely chop the broccoli into small florets (about 1½ cups).
Place the snap peas and broccoli into a large serving bowl.
Add the lettuce, arugula, cucumber, green onions, and half of the avocado.
Spoon several generous spoonfuls of the Green Goddess dressing over the salad.
Gently toss until everything is lightly coated. The avocado will naturally blend into the dressing, creating extra creaminess.
Season with kosher salt and black pepper to taste.
Top with the remaining avocado and serve immediately with extra dressing on the side.
Make the Green Goddess Dressing
Add the Greek yogurt, lemon juice, olive oil, mixed herbs, garlic, Worcestershire sauce, salt, pepper, and onion powder to a food processor.
Blend until smooth and creamy, with only tiny flecks of herbs remaining.
Taste and adjust seasoning as needed.
Use immediately or refrigerate until ready to serve.
Notes
A mix of parsley, basil, dill, and chives creates a classic Green Goddess flavor.
For a vegan version, substitute plant-based yogurt and vegan Worcestershire sauce.
The dressing also works wonderfully as a dip, sandwich spread, or sauce for grilled vegetables.
Best enjoyed fresh, though the dressing can be stored in the refrigerator for up to 3 days.
Find it online: https://allcookedup.com/green-goddess-salad/
