If you’re craving a salad that bursts with vibrant flavors, creamy tang, and a fresh, herby punch, this Green Goddess Salad Recipe is exactly what you need. It’s not just any salad; it’s a celebration of crisp greens, luscious avocado, and a dressing so flavorful that it elevates every bite. With a perfect balance of savory anchovy, bright lemon, and aromatic herbs, this salad effortlessly turns simple ingredients into a sensational dish that’s both satisfying and refreshing. Whether you’re making it for a quick lunch or impressing guests, the Green Goddess Salad Recipe never fails to delight.
Ingredients You’ll Need
All the ingredients in this Green Goddess Salad Recipe come together to create a harmonious blend of textures and tastes. Each item plays an essential role, from the creamy base of mayonnaise and sour cream to the fresh herbs that add that unmistakable Green Goddess vibrancy.
- Mayonnaise: Provides a smooth and creamy texture for the dressing’s base.
- Sour cream: Adds tanginess and lightness that balances the richness.
- Garlic clove: Brings a subtle punch of savory aroma when smashed and peeled.
- Anchovy filet: Infuses an umami depth without overwhelming the salad.
- Lemon juice: Injects fresh acidity to brighten the dressing.
- Fresh parsley leaves: Impart a clean herbal flavor and vibrant green color.
- Fresh tarragon leaves: Give a hint of anise-like aroma to complement the parsley.
- Fresh chives: Add mild oniony notes that enhance the salad’s complexity.
- Romaine hearts: Provide crispness and a sturdy base for the greens.
- Mixed salad greens: Bring variety in texture and flavor to the leafy mix.
- Persian cucumbers: Offer a cool crunch with their thin skin and tender flesh.
- Avocado: Adds creamy richness and a buttery mouthfeel.
- Snap peas: Provide a sweet snap and additional crunch.
- Celery: Contributes a refreshing crisp and slight peppery undertone.
- Sliced almonds: Used as a garnish, they bring a toasty crunch and nutty flavor.
How to Make Green Goddess Salad Recipe
Step 1: Prepare the Dressing
Start by combining mayonnaise, sour cream, a smashed garlic clove, anchovy filet, and freshly squeezed lemon juice in a blender or food processor. Blend these until silky smooth. This luscious dressing captures the essence of the Green Goddess, with its creamy base and subtle tanginess enhanced by the rich umami of anchovy and zesty lemon.
Step 2: Add Fresh Herbs
Next, incorporate fresh parsley, tarragon, and chives into the dressing mixture. Blitz everything together until the herbs are finely integrated, turning the dressing into a vibrant green sauce that’s bursting with fresh garden flavors. These herbs are the heart and soul of the Green Goddess Salad Recipe, giving it that unmistakable herbal brightness.
Step 3: Prepare the Salad Components
While the dressing chills, roughly chop the romaine hearts and mixed greens. Slice the Persian cucumbers into quarter-inch thick half-moons, dice the celery, core and slice the avocado, and trim the snap peas. The combination of crunchy and creamy textures in these vegetables will make every forkful interesting and delicious.
Step 4: Toss the Salad
Gently toss the greens, cucumbers, snap peas, and celery with the dressing until everything is evenly coated. Carefully fold in the sliced avocado last to maintain its shape and creamy texture. This step brings the ingredients together, making sure the fresh flavors meld perfectly while keeping the salad visually vibrant.
How to Serve Green Goddess Salad Recipe
Garnishes
Sprinkle sliced almonds generously over the top for a delightful crunch that contrasts beautifully with the creamy avocado and crisp greens. A few fresh herb leaves can also be added for an extra pop of color and fragrance that enhances the salad’s visual appeal and aromatic experience.
Side Dishes
This Green Goddess Salad Recipe pairs wonderfully with light proteins like grilled chicken or seared salmon. Alternatively, it’s the perfect complement to a crusty artisan bread or a simple quiche, adding freshness and brightness that balances richer main courses.
Creative Ways to Present
Consider serving this salad in individual glass bowls to showcase its colorful layers, or as a refreshing topper on toasted baguette slices for a playful appetizer. You can even turn it into a vibrant wrap filling with some crisp tortilla wraps—the possibilities for presenting this salad creatively are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container with a little extra dressing on the side to prevent the greens from wilting. Keep it refrigerated and consume within 1 to 2 days for the best freshness and crunch.
Freezing
Since this salad relies heavily on fresh greens and creamy avocado, freezing is not recommended. The texture and flavor would degrade significantly after thawing, so it’s best enjoyed fresh.
Reheating
Reheating is unnecessary because this salad is best served chilled or at room temperature. If you plan to serve alongside warm dishes, prepare those separately and enjoy the salad cold as a refreshing contrast.
FAQs
Can I make the dressing without anchovies?
Absolutely! If you prefer a vegetarian option or dislike anchovies, you can omit them. You might consider adding a splash of soy sauce or capers for a bit of savory depth instead.
What can I substitute for sour cream?
You can use Greek yogurt as a healthier, tangy alternative to sour cream. It will still provide creaminess and subtle acidity.
How long does this salad stay fresh?
For optimal crispness and flavor, enjoy the salad within 1 to 2 days of preparation. The avocado may brown over time, so adding it just before serving helps maintain its freshness.
Can I add other veggies or proteins to this salad?
Definitely! Cherry tomatoes, radishes, or grilled shrimp work beautifully. Customizing with your favorite veggies or proteins can make this Green Goddess Salad Recipe even more special.
Is this salad suitable for meal prep?
It can be partially prepped ahead by making the dressing and washing the greens. However, toss the salad and add avocado right before enjoying to keep everything fresh and crisp.
Final Thoughts
There’s something undeniably delightful about making and sharing the Green Goddess Salad Recipe. Its fresh herbs, creamy dressing, and crunchy vegetables come together like a symphony of flavors that’s sure to please any crowd or quiet evening at home. Don’t hesitate to dive into this recipe—it’s a simple way to bring brightness, texture, and soulfulness to your dining table. Give it a try and watch it quickly become one of your favorite salads!
Print
Green Goddess Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Green Goddess Salad is a vibrant, fresh, and creamy salad featuring a classic herbaceous dressing made from mayonnaise, sour cream, anchovy, and fresh herbs. Served with crisp romaine, mixed greens, crunchy snap peas, cucumber, celery, and creamy avocado, it’s a refreshing and healthy salad perfect for a quick lunch or a delightful side dish.
Ingredients
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 clove garlic, smashed and peeled
- 1 anchovy filet
- ½ lemon, juiced
- ½ cup fresh parsley leaves, lightly packed
- ¼ cup fresh tarragon leaves
- ¼ cup sliced fresh chives
Salad
- 2 cups romaine hearts, roughly chopped
- 2 cups mixed salad greens
- 2 Persian cucumbers, cut into ¼-inch thick half-moons
- 1 avocado, sliced
- 1 cup snap peas
- ½ cup diced celery
- ¼ cup sliced almonds, for garnish
Instructions
- Make the dressing: In a blender or food processor, combine mayonnaise, sour cream, garlic, anchovy filet, lemon juice, parsley, tarragon, and chives. Blend until the dressing is smooth and creamy, with all herbs finely incorporated.
- Assemble the salad: In a large salad bowl, toss together the romaine hearts, mixed salad greens, cucumber slices, snap peas, and diced celery.
- Add the dressing and avocado: Drizzle the prepared Green Goddess dressing over the salad and toss gently to coat all ingredients thoroughly. Carefully fold in the sliced avocado to avoid mashing.
- Garnish and serve: Sprinkle sliced almonds on top for a crunchy garnish and serve immediately to enjoy the freshness of the ingredients.
Notes
- For a vegan version, replace mayonnaise and sour cream with vegan alternatives and omit the anchovy.
- Adjust lemon juice to taste for desired acidity.
- This salad is best served fresh to keep the avocado from browning.
- Sliced almonds can be toasted for additional flavor.
- Anchovy can be omitted for a milder dressing, but it adds umami depth.
