Green Goddess Avocado Cucumber Salad (Printable Version)
Vibrant salad combining creamy avocado, crisp cucumber, and zesty green goddess dressing for a light meal.
# What You Need:
→ 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 - 1/2 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
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
# How-To:
01 - Combine chopped romaine, cucumber, avocados, scallions, fresh herbs, and radishes in a large bowl. Toss gently to distribute ingredients evenly without damaging delicate components.
02 - Place Greek yogurt, mayonnaise, olive oil, lemon juice, vinegar, garlic, fresh herbs, Dijon mustard, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, approximately 1-2 minutes.
03 - Pour green goddess dressing over prepared salad mixture. Toss gently with tongs to coat all ingredients uniformly. Top with toasted sunflower seeds if using. Serve immediately while vegetables maintain crisp texture.
# Expert Hints:
01 -
- The dressing keeps for a week in the fridge and makes everything taste better
- You can use up whatever herbs are wilting in your crisper drawer
- It looks like something from a restaurant but takes twenty minutes flat
02 -
- The dressing tastes better after sitting for an hour so the flavors can meld together
- Avocado will brown if dressed too far in advance, so add it right before serving
- Overblending the herbs can make the dressing taste bitter, so stop as soon as it is smooth
03 -
- Dry your washed greens completely with paper towels or a salad spinner so the dressing actually sticks to the leaves
- Toast the sunflower seeds in a dry pan over medium heat until fragrant for deeper flavor