Green Goddess Salad Avocado

The first time I made this salad, my kitchen smelled like an herb garden explosion. I had way too many fresh herbs from my farmers market haul that Saturday, and something told me to just throw them all together with whatever crisp vegetables were in my crisper drawer. Now its the salad I make when I want to feel like Im eating somewhere impossibly fresh and light, even on a regular Tuesday.

Last summer I brought this to a friends birthday dinner, and honestly, people were more excited about the salad than the main dish. My friend Sarah took one bite and immediately asked for the recipe, which is basically the highest compliment you can get in our friend group. Theres something about the creamy avocado against all those crisp vegetables that just makes people happy.

Ingredients

• 1 large English cucumber: These have thinner skins and fewer seeds, plus no wax coating, so you can just dice them up without peeling
• 1 large ripe avocado: The creaminess here balances all the crisp vegetables perfectly, so dont skip it
• 1 cup finely chopped romaine lettuce: Adds a nice crunch without being overwhelming like heartier greens can be
• 1/2 cup thinly sliced green onions: These add a mild bite that cuts through the rich dressing
• 1/2 cup chopped fresh basil: Basil is the backbone of that green goddess flavor, so dont be shy with it
• 1/4 cup chopped fresh chives: These add a delicate onion flavor that blooms when you bite into them
• 1/4 cup chopped fresh parsley: Use Italian parsley for the best flavor, and chop it finely so it disperses evenly
• 1/2 cup Greek yogurt: Creates that tangy, creamy base without making the dressing too heavy
• 2 tablespoons mayonnaise: Just enough to add richness without overpowering the fresh herbs
• 1 tablespoon fresh lemon juice: Brightens everything and helps the herbs taste more vibrant
• 1 tablespoon olive oil: Helps the dressing coat every single piece of vegetables
• 1 small garlic clove, minced: One clove is perfect, any more and it will overpower those delicate herbs
• 2 tablespoons chopped fresh tarragon: This is the secret ingredient that makes green goddess taste like green goddess
• 1 tablespoon chopped fresh dill: Completely optional but adds this lovely anise note that people cant quite place
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Season the dressing aggressively since it needs to punch through all those fresh vegetables

Instructions

Prep your vegetables:

Dice everything into roughly the same size so you get all flavors in every single bite.

Combine the salad:

Toss all those fresh vegetables and herbs together in your largest salad bowl.

Make the dressing:

Whisk everything until its completely smooth and taste it to adjust the seasoning.

Dress and serve:

Pour just enough dressing to coat everything lightly, then toss gently so you dont mash the avocado.

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My mom started making this after she had it at some farm-to-table restaurant in Napa, and now she texts me every time she serves it to new people. Theres something so satisfying about serving something that looks and tastes this fresh, like youve captured the best parts of summer in a bowl.

Making It Your Own

Sometimes I throw in whatever fresh herbs I have, especially when my herb garden goes crazy in July. Cilantro works surprisingly well, and Ive even used mint when I was desperate. The beauty is that as long as you keep that creamy tangy dressing, almost any fresh herb combination will taste intentional and lovely.

Serving Suggestions

This goes with literally anything grilled, especially salmon or chicken with just salt and lemon. Ive also served it alongside a really rich pasta dish when I wanted something fresh to balance everything out. The crisp vegetables cut through rich food like nothing else.

Make Ahead Tips

You can prep all the vegetables hours ahead, just keep the avocado separate until the last minute. The dressing actually improves in the fridge, so make that first thing and let the flavors meld together. Everything comes together in under five minutes when youre ready to eat.

• Store the dressing in a Mason jar and shake it before using
• Pat your diced cucumber dry with paper towels so the dressing sticks better
• Leftovers are still tasty, just eat them within a day

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Every time I serve this, someone asks for the recipe, and honestly, thats the best kind of cooking validation there is.

Recipe Questions

→ What makes the dressing 'Green Goddess' style?

The dressing blends Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, and fresh herbs like tarragon, dill, basil, chives, and parsley to create a tangy, herb-packed flavor signature to the Green Goddess style.

→ Can this salad be made vegan?

Yes, substituting plant-based yogurt and mayonnaise while omitting feta cheese allows for a vegan-friendly version without compromising the creamy texture.

→ How should the avocado be prepared to prevent browning?

Dice the avocado just before combining with other ingredients and toss gently to minimize bruising and browning. Serving immediately also helps preserve its vibrant color.

→ What optional toppings can enhance texture?

Crumbled feta cheese adds a salty note, while toasted pumpkin or sunflower seeds contribute a pleasant crunch and nutty flavor.

→ What are good pairings for this salad?

This salad pairs beautifully with a crisp Sauvignon Blanc or sparkling water with lime, balancing its fresh and tangy components.

→ How long does the salad keep once dressed?

For best texture and flavor, consume within a few hours after dressing. Storing refrigerated can help but may soften the avocado and greens over time.