A lush, herb-packed salad that feels like a garden in a bowl—crisp greens, creamy avocado, tender asparagus, and a tangy, herby dressing that ties it all together. Perfect for spring and summer meals or whenever you need a healthy, flavorful boost.
Origin Green Goddess Salad
The “Green Goddess” dressing dates back to the 1920s in California, created at the Palace Hotel in San Francisco. Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic. This salad takes inspiration from that iconic dressing and builds a whole meal around it.
Why You’ll Love This Recipe
It’s bright, creamy, and bursting with fresh herbs—every bite is both refreshing and satisfying. The mix of textures (crunchy, tender, silky) keeps it interesting, and the herbed dressing makes it feel indulgent without being heavy.
Also Read : Greek Couscous Salad
Green Goddess Salad
Course: Recipes4
servings20
minutes30
minutes190
kcalIngredients
1/2 cup plain Greek yogurt or mayonnaise
1/4 cup chopped fresh parsley
2 tbsp chopped fresh tarragon (or 1 tsp dried)
2 tbsp chopped fresh chives
1 small garlic clove, minced
1 anchovy fillet or 1 tsp anchovy paste (optional, for umami)
1 tbsp lemon juice (fresh is best)
Salt and pepper, to taste
Water or olive oil, as needed for thinning
Directions
- Prep the veggies: Blanch or steam asparagus until bright green and just tender; shock in ice water and drain. Slice avocado, snap peas, and cucumber.
- Make the dressing: In a blender or food processor, combine yogurt (or mayo), parsley, tarragon, chives, garlic, anchovy (if using), and lemon juice. Blend until smooth. Season with salt and pepper, and add a little water or olive oil to reach your desired consistency.
- Assemble the salad: In a large bowl, gently toss mixed greens with half the dressing. Arrange avocado, asparagus, snap peas, and cucumber on top.
- Finish & serve: Drizzle remaining dressing over the salad, sprinkle with chives or green onions, and serve immediately.
Notes
- Make it vegan: Swap yogurt/mayo for a plant-based alternative and omit anchovy.
- Herb variations: Feel free to add fresh basil or cilantro for a different flavor twist.
- Advance prep: You can whisk up the dressing a day ahead—just store it covered in the fridge. Toss the greens and add delicate ingredients (like avocado) just before serving.
- Protein boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.
