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Green Goddess Salad

Green Goddess Salad
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The Green Goddess Salad is a fresh, vibrant, and creamy salad featuring a mix of crisp greens and vegetables tossed in a luscious herb-packed dressing. This nutrient-rich dish combines refreshing textures and bright flavors, perfect for a healthy lunch, dinner side, or appetizer that is easy to prepare and customizable to your tastes.

Ingredients

Salad Ingredients

  • Mixed greens (romaine, arugula, baby spinach) – 4 cups
  • Cucumber – 1 medium, thinly sliced
  • Avocado – 1 ripe, diced
  • Green onions – 2, finely chopped
  • Fresh herbs (parsley, chives, tarragon) – 1/4 cup total, chopped

Dressing Ingredients

  • Greek yogurt or mayonnaise – 1/2 cup
  • Lemon juice – 2 tablespoons
  • Anchovy paste (optional) – 1 teaspoon
  • Olive oil – 3 tablespoons
  • Garlic – 1 clove, minced
  • Salt – 1/2 teaspoon
  • Black pepper – 1/4 teaspoon

Instructions

  1. Prepare the Veggies: Wash and dry the mixed greens thoroughly for crispness. Slice the cucumber into thin rounds, finely chop the green onions, and dice the avocado just before serving to prevent browning.
  2. Make the Dressing: In a blender or bowl, combine the Greek yogurt or mayonnaise with lemon juice, minced garlic, anchovy paste (if using), olive oil, and the chopped fresh herbs. Blend or whisk until the dressing is smooth, creamy, and vibrantly green.
  3. Toss the Salad: Gently combine the mixed greens, cucumber slices, and green onions in a large bowl. Drizzle the Green Goddess dressing over the salad and toss lightly to coat everything evenly without bruising the leaves.
  4. Add Avocado and Serve: Top the dressed salad with diced avocado and sprinkle with extra fresh herbs or cracked black pepper. Serve immediately for the best flavor and texture.

Notes

  • Use fresh parsley, chives, and tarragon for the signature bright herb flavor.
  • The dressing can be made a day ahead to enhance flavors; keep salad ingredients separate until serving.
  • Choose ripe, slightly soft avocados for creaminess and taste.
  • Adjust lemon juice and salt carefully to balance acidity without overpowering the salad.
  • Use just enough dressing to lightly coat the salad to maintain crispness.
  • For a dairy-free dressing, substitute Greek yogurt with coconut yogurt or vegan mayonnaise.
  • Optional add-ins include grilled chicken, shrimp, chickpeas, toasted nuts, or seasonal veggies like snap peas and radishes.
  • Store leftover dressing in an airtight container refrigerated for up to 3 days; store salad ingredients separately for 1–2 days.
  • Freezing this salad is not recommended due to fresh ingredients and creamy yogurt base.

Nutrition

Keywords: Green Goddess Salad, creamy herb salad, healthy salad, fresh greens, vegetarian salad, gluten free, easy salad recipe

Find it online: https://ninagourmet.com/green-goddess-salad/