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Green Goddess Salad

Fresh, vibrant green goddess salad with crisp romaine, snap peas, cucumber, creamy avocado, and a bright, herby yogurt-based dressing. Ready in 15 minutes — no cooking required. Perfect light lunch, side dish, or meal-prep base that’s packed with veggies, protein from Greek yogurt, and irresistible creamy-herb flavor. Prep Time: 15 minutes Total Time: 15 minutes Servings: 4–6 (as side or light main)
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Ingredients Method Notes

Ingredients
  

  • 1 large head romaine lettuce chopped (or mixed greens)
  • 2 Persian cucumbers or 1 English cucumber, thinly sliced
  • 1 cup snap peas trimmed and halved
  • 1 ripe avocado diced
  • ¼ cup fresh chives chopped
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil or dill/mint, chopped
  • Green Goddess Dressing:
  • ½ cup plain Greek yogurt full-fat for creaminess
  • ¼ cup mayonnaise or extra yogurt for lighter
  • 2 Tbsp fresh lemon juice from 1 lemon
  • 1 clove garlic minced
  • 1 –2 anchovy fillets or 1 tsp capers for vegetarian
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 Tbsp olive oil
  • Optional add-ins/protein:
  • 1 cup cooked chicken shrimp, or chickpeas
  • Toasted pumpkin seeds or sunflower seeds

Method
 

  1. Prep vegetables: Chop romaine into bite-sized pieces. Thinly slice cucumbers and halve snap peas. Dice avocado. Chop chives, parsley, and basil. Place everything in a large mixing bowl.
  2. Make dressing: In a blender or food processor, combine Greek yogurt, mayonnaise, lemon juice, garlic, anchovy (or capers), Dijon mustard, salt, and pepper. Blend until smooth.
  3. Stream in oil: With the blender running, slowly drizzle in olive oil until dressing is creamy and emulsified. Taste and adjust — should be bright, tangy, garlicky, and herby.
  4. Toss salad: Pour about ¾ of the dressing over the vegetables and herbs. Toss gently until evenly coated (add more dressing if needed).
  5. Add protein (optional): Fold in cooked chicken, shrimp, or chickpeas if using.
  6. Finish: Taste and add extra salt, pepper, or lemon juice if desired. Sprinkle with toasted seeds for crunch if using.
  7. Serve: Serve immediately chilled or at room temperature as a side, light lunch, or salad base.

Notes

Fresh herbs → essential for authentic green goddess flavor.
Pat veggies dry → prevents watery salad.
Blend dressing smooth → no gritty garlic or anchovy bits.
Toss gently right before serving → keeps crispness longest.
Best eaten same day — avocado browns and greens wilt over time.
Gluten-free/vegetarian — naturally yes (use capers instead of anchovy).