Green Goddess Avocado Salad

Last summer my neighbor brought over an armful of herbs from her garden and said figure something out for this. I threw everything into the blender with an avocado that needed using, and that accidental dressing has since become the thing I actually crave on hot days when turning on the oven feels impossible.

I served this at a potluck last month and watched three different people ask for the recipe before they even finished their first bite. Something about all those fresh herbs together makes people feel like theyre eating something fancy even though it took almost no effort at all.

Ingredients

• 4 cups romaine lettuce: Provides that satisfying crunch that holds up well under creamy dressing
• 1 cup baby spinach: Adds nutritional value and a tender texture that balances the crisp romaine
• 1 cup cucumber, diced: Brings refreshing moisture and coolness to each bite
• 1 cup snap peas, sliced: Offer a sweet snap that cuts through the rich avocado dressing
• 1/2 cup radishes, thinly sliced: Contribute a peppery bite that wakes up your palate
• 1/4 cup fresh chives, chopped: Add mild onion flavor that rounds out the herb profile
• 1/4 cup fresh parsley, chopped: Provides fresh grassy notes that brighten the whole bowl
• 1 ripe avocado: Creates the silky creamy base that makes this dressing so addictive
• 1/2 cup Greek yogurt: Adds tang and protein while keeping the dressing lush and thick
• 1/4 cup fresh basil leaves: Brings sweet aromatic warmth that anchors the herb blend
• 1/4 cup fresh parsley leaves: Doubling down on parsley intensifies that fresh garden taste
• 2 tablespoons fresh tarragon leaves: Offers subtle anise notes that make the flavor profile more complex
• 2 tablespoons fresh lemon juice: Cuts through the richness and brightens everything up
• 2 tablespoons extra-virgin olive oil: Helps the dressing coat every leaf evenly
• 1 clove garlic: Just one clove gives background warmth without overpowering the herbs
• 1 teaspoon Dijon mustard: Acts as an emulsifier and adds a subtle sharp kick
• 1/4 teaspoon sea salt: Essential to make all those fresh flavors pop
• 1/4 teaspoon black pepper: Adds just enough heat to keep things interesting
• 2-3 tablespoons water: Adjusts consistency so the dressing pours beautifully over everything

Instructions

Blend up your dressing:

Toss the avocado, Greek yogurt, basil, parsley, tarragon, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper into your blender. Puree until completely smooth, adding water one tablespoon at a time until it reaches that perfect pourable consistency. Taste it and adjust anything that needs tweaking.

Pile your greens into a big bowl:

Combine the romaine, spinach, cucumber, snap peas, radishes, chives, and parsley in your largest salad bowl. You want plenty of room for tossing without making a mess.

Bring it all together:

Drizzle that gorgeous green dressing over the salad and use tongs to gently toss everything until every single leaf is lightly coated. The salad should look uniformly glossy but not drowning.

Get it on the table:

Serve right away while everything is still cold and crisp, maybe with some extra herbs scattered on top if you want it to look extra pretty.

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My sister claimed she hated green salads until I put this bowl in front of her last week. She actually went back for seconds and then asked if she could take the leftovers home which is basically the highest compliment anyone has ever paid my cooking.

Making It Your Own

Ive found that adding some grilled chicken or chickpeas turns this from a side dish into a complete meal that actually fills me up. The creamy dressing clings to protein just as well as it does to the greens.

What I Learned About Herbs

Using soft herbs like basil and tarragon right in the dressing instead of just as garnish makes such a huge difference in flavor depth. They practically dissolve into the creaminess so you taste them in every single bite instead of just getting random hits of herb flavor.

Serving Ideas That Work

This salad pairs beautifully with anything grilled since the cool creamy elements balance out charred smoky flavors so well. I love serving it alongside salmon or even just with some crusty bread for a lighter dinner.

• Pair with chilled white wine or sparkling water with lime
• Store leftover undressed salad components separately for next day lunches
• Top with toasted nuts or seeds if you want extra crunch

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Hope this becomes one of those recipes you turn to without even thinking about it. Theres something so satisfying about eating something this vibrant and fresh.

Recipe FAQs

→ What ingredients create the dressing's creamy texture?

The dressing's creaminess comes from ripe avocado combined with Greek yogurt and olive oil, blended until smooth.

→ Can this dish be made vegan-friendly?

Yes, substitute the Greek yogurt with a plant-based alternative to keep the dressing creamy and vegan.

→ What fresh herbs are used in the dressing?

Basil, parsley, and tarragon give the dressing its vibrant, herbaceous flavor.

→ How should the salad be assembled for best flavor?

Toss the crisp greens and vegetables together, then drizzle the avocado dressing evenly to coat all ingredients without wilting.

→ What are suggested protein additions to enhance the dish?

Grilled chicken, shrimp, or chickpeas can be added to boost protein and make it more filling.