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
Scale
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.