Green Goddess Salad Recipe

a hand reaching towards a bowl of green salad

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Fresh and herby, this classic green goddess salad recipe is perfect for sunny days. Tossed in a creamy dressing made with mayonnaise and sour cream, this made from scratch green salad is ready to serve in just 10 minutes!

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Equipment

Food Processor

Ingredients

For the Dressing

½ cup mayonnaise or use Greek yogurt
¼ cup sour cream Greek yogurt works here too
1 clove garlic smashed and peeled
1 anchovy filet use capers for a vegetarian dressing
½ lemon juiced
½ cup fresh parsley leaves lightly packed
¼ cup fresh tarragon leaves
¼ cup sliced fresh chives

For the Salad

2 cups romaine hearts roughly chopped, iceberg or cabbage also work
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, or your favorite

Instructions

For the Dressing

Add the mayonnaise, sour cream, garlic, and anchovy filet to the bowl of a food processor and pulse until the garlic and anchovy are minced, about 30 seconds.
½ cup mayonnaise, ¼ cup sour cream, 1 clove garlic, 1 anchovy filet
Next add the lemon, parsley, tarragon, and chives. Pulse until the herbs are finely chopped and the dressing is your desired consistency, about 45 seconds.
½ lemon, ½ cup fresh parsley leaves, ¼ cup fresh tarragon leaves, ¼ cup sliced fresh chives
Season with salt and pepper to taste.

For the Salad

Add all of the salad ingredients (romaine, salad greens, cucumber, avocado, peas, celery) to a large bowl. Drizzle over the dressing and toss to combine.
2 cups romaine hearts, 2 cups mixed salad greens, 2 Persian cucumbers, 1 avocado, 1 cup snap peas, ½ cup diced celery
Sprinkle over the almonds and serve immediately– the avocado will brown as it sits so this salad should be served immediately after assembly.
¼ cup sliced almonds

Video

Nutrition