Green Goddess Salad Recipe
American · Salad · 15 min total
A vibrant and creamy salad inspired by the classic Green Goddess dressing, packed with fresh herbs and crunchy vegetables for a refreshing side or light main.
15
min prep
min prep
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 1 anchovy fillet, minced (optional)
- 1 small garlic clove, minced
- Salt and freshly ground black pepper to taste
- 4 cups mixed salad greens (such as romaine, butter lettuce, and arugula)
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, thinly sliced
- 1 avocado, diced
- 2 tablespoons toasted pumpkin seeds
Instructions
- In a small bowl, whisk together mayonnaise, sour cream, parsley, chives, tarragon, lemon juice, anchovy (if using), and garlic until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and avocado.
- Drizzle with desired amount of dressing and toss gently to coat.
- Sprinkle with toasted pumpkin seeds and serve immediately.
Tips
- Dressing can be made up to 3 days ahead and stored in the refrigerator.
- For a vegan version, substitute vegan mayonnaise and sour cream.
- Add grilled chicken or shrimp for a heartier main course salad.
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