Green Goddess Avocado Salad (Print version)
Crisp greens with creamy avocado dressing for a fresh, light meal option.
# Ingredient List:
→ For the Salad
01 - 4 cups romaine lettuce, chopped
02 - 1 cup baby spinach
03 - 1 cup cucumber, diced
04 - 1 cup snap peas, sliced
05 - 1/2 cup radishes, thinly sliced
06 - 1/4 cup fresh chives, chopped
07 - 1/4 cup fresh parsley, chopped
→ For the Avocado Green Goddess Dressing
08 - 1 ripe avocado, peeled and pitted
09 - 1/2 cup Greek yogurt (use plant-based for vegan option)
10 - 1/4 cup fresh basil leaves
11 - 1/4 cup fresh parsley leaves
12 - 2 tablespoons fresh tarragon leaves
13 - 2 tablespoons fresh lemon juice
14 - 2 tablespoons extra-virgin olive oil
15 - 1 clove garlic
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon sea salt
18 - 1/4 teaspoon black pepper
19 - 2–3 tablespoons water to adjust consistency
# How To Make It:
01 - Combine avocado, Greek yogurt, basil, parsley, tarragon, lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Add water 1 tablespoon at a time as needed to achieve a pourable consistency. Taste and adjust seasoning to preference.
02 - In a large mixing bowl, combine romaine lettuce, baby spinach, cucumber, snap peas, radishes, chives, and parsley. Toss gently to distribute ingredients evenly.
03 - Drizzle the prepared avocado dressing over the salad. Using salad tongs, toss gently to coat all ingredients evenly with the dressing. Serve immediately, garnished with additional fresh herbs if desired.
# Expert Advice:
01 -
- The creamy dressing somehow manages to feel rich and light at the same time
- You can prep everything in twenty minutes and eat it immediately
02 -
- The dressing tastes best fresh but will keep in the fridge for two days if you press plastic wrap directly onto the surface
- Overblending the dressing can make it turn brown faster than usual so stop as soon as its smooth
03 -
- Chill your serving bowl in the freezer for ten minutes before assembling to keep everything extra crisp
- Massage a tiny bit of olive oil into the kale if you swap it in for some of the lettuces