Green Goddess Salad Cucumber Avocado

Standing in my kitchen last June with farmers market bags spilling onto the counter, I realized I had bought entirely too many green things. Cucumbers, herbs, avocados, snap peas, three kinds of lettuce and no plan whatsoever. Sometimes the best recipes happen when you are just trying to use everything before it wilts.

I first made this for a book club meeting where I was responsible for bringing something fresh but substantial enough to stand up to wine and cheese consumption. Two people asked for the recipe before they even finished their first serving, and someone actually licked their plate.

Ingredients

• 2 cups English cucumber diced: English cucumbers have thinner skins and fewer seeds, so you do not need to peel or deseed them, saving precious minutes
• 1 large ripe avocado diced: Choose an avocado that gives slightly to gentle pressure but is not mushy, or you will end up with guacamole instead of distinct cubes
• 2 cups romaine lettuce chopped: The sturdy leaves hold up beautifully under the heavy dressing unlike delicate spring greens that wilt immediately
• 1 cup sugar snap peas thinly sliced: These add the most incredible sweet crunch and stay crisp even after the dressing is applied
• 4 green onions thinly sliced: Use both the white and green parts for a milder onion flavor that does not overpower the fresh herbs
• ¼ cup each fresh parsley chives and basil: This herb trio is non negotiable for that signature Green Goddess flavor profile
• ½ cup Greek yogurt: Creates that velvety texture while adding protein and tanginess
• ¼ cup mayonnaise: The secret ingredient that makes the dressing taste restaurant worthy
• 2 tablespoons lemon juice: Brightens everything and prevents the avocado from browning too quickly
• 1 tablespoon white wine vinegar: Adds a subtle acidity that complements rather than competes with the herbs
• 1 garlic clove minced: One clove is perfect, any more will overpower the delicate fresh flavors
• 2 anchovy fillets or 1 teaspoon capers: These provide that umami depth that makes people wonder what your secret ingredient is
• 2 tablespoons fresh tarragon: The slightly anise flavor is what makes Green Goddess distinctive, though basil works in a pinch

Instructions

Blend the dressing:

Combine the Greek yogurt, mayonnaise, lemon juice, vinegar, olive oil, garlic, anchovies or capers, parsley, tarragon, chives, salt and pepper in a blender. Blend until completely smooth and creamy, then taste and adjust the seasoning until it sings.

Prep the vegetables:

Place the cucumber, avocado, lettuce, sugar snap peas, green onions, parsley, chives and basil in a large salad bowl. Cut everything into similar sized pieces so every forkful gets all the flavors.

Bring it together:

Drizzle about three quarters of the dressing over the vegetables and toss gently with salad tongs. Add more dressing if needed, but remember you can always add more but cannot take it back.

Serve it up:

Plate the salad immediately while everything is crisp and vibrant. Top with any remaining herb leaves as a garnish that makes it look like it came from a restaurant kitchen.

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This salad has become my go to for impromptu dinner parties because it looks impressive but requires zero cooking. Last summer my neighbor texted me at noon asking if I had anything to contribute to their barbecue, and I had this assembled and on their table in twenty minutes flat.

Making It Your Own

The base formula of crunchy vegetables, creamy elements and herb packed dressing works endlessly well with substitutions. I have used this same dressing concept on grain bowls, as a sandwich spread, even drizzled over roasted potatoes.

Batch Preparation

You can chop all the vegetables and store them separately in the refrigerator for up to two days. Keep the avocado cut but undressed with a squeeze of extra lemon juice, and wait to dress everything until right before serving to maintain that perfect crisp texture.

Perfect Pairings

This salad shines alongside anything from the grill or as part of an expansive mezze spread. I love serving it with grilled salmon, roasted chicken, or even as a refreshing counterpoint to spicy dishes.

• A chilled glass of Sauvignon Blanc cuts through the creamy dressing beautifully
• Grilled crusty bread makes this salad feel like a complete meal
• Top with roasted chickpeas or sunflower seeds for added protein and crunch

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There is something profoundly satisfying about eating a salad that actually fills you up and leaves you feeling energized instead of deprived. This is the kind of food that reminds you why fresh, real ingredients matter.

Recipe Questions

→ What makes Green Goddess dressing unique?

It blends creamy yogurt and mayonnaise with fresh herbs, lemon juice, garlic, and a hint of anchovies or capers for a tangy, herbaceous flavor.

→ Can I make this salad vegan?

Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives and omit anchovies for a fully vegan version.

→ How can I keep avocado fresh in this salad?

Use ripe but firm avocado and toss gently with the dressing just before serving to avoid browning.

→ What herbs enhance this salad best?

Fresh parsley, tarragon, chives, and basil add bright, aromatic layers that complement the creamy dressing and fresh vegetables.

→ Can I add protein to this dish?

Yes, grilled chicken, shrimp, or tofu work well for boosting protein without overpowering the fresh flavors.