Green Goddess Avocado Cucumber (Printable version)

Vibrant mix of avocado, cucumber, herbs with a creamy, tangy green goddess dressing.

# List of ingredients:

→ Salad Components

01 - 1 large head romaine lettuce, chopped
02 - 1 English cucumber, diced
03 - 2 ripe avocados, diced
04 - 4 scallions, finely sliced
05 - 1/2 cup fresh herbs (parsley, chives, tarragon), chopped
06 - 1/4 cup radishes, thinly sliced
07 - 1/4 cup toasted sunflower seeds (optional)

→ Green Goddess Dressing

08 - 1/2 cup Greek yogurt (or plant-based yogurt for vegan option)
09 - 1/4 cup mayonnaise
10 - 2 tablespoons olive oil
11 - 1 tablespoon lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1 clove garlic, minced
14 - 1/2 cup fresh herbs (basil, parsley, chives, tarragon), chopped
15 - 1 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Combine chopped romaine lettuce, diced cucumber, avocados, sliced scallions, fresh herbs, and radishes in a large bowl. Toss gently to distribute ingredients evenly.
02 - Add Greek yogurt, mayonnaise, olive oil, lemon juice, vinegar, garlic, fresh herbs, Dijon mustard, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy.
03 - Pour the green goddess dressing over the salad mixture. Use salad tongs to toss gently, ensuring all ingredients are evenly coated with the dressing.
04 - Sprinkle toasted sunflower seeds over the top for added crunch and texture, if desired.
05 - Serve immediately while vegetables remain crisp and dressing is fresh. Can be presented as a vibrant main course or side dish.

# Expert Advice:

01 -
  • The dressing keeps for days and transforms even the simplest greens into something restaurant-worthy
  • You can toss in whatever crunchy vegetables are hiding in your crisper drawer
  • That vibrant green color makes everyone instantly excited about eating their vegetables
02 -
  • The dressing tastes even better after resting for an hour in the refrigerator
  • Over-blending the herbs can turn the dressing bitter, so pulse just until smooth
  • This salad needs to be eaten immediately after dressing, or the greens will wilt
03 -
  • Use room temperature ingredients for the dressing to help it emulsify properly
  • Invest in a good blender if you plan to make herb-based dressings regularly
  • Store any leftover dressing in a glass jar with a tight lid for up to five days

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