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 Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic.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

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

190

kcal

Ingredients

• 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.

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Origin Sandy’s Simple Spring Lettuce Salad

Salads like this have been popular in many cuisines for centuries. Lettuce has been cultivated since ancient times in regions around the Mediterranean, and it has long been used in salads and dishes. The addition of simple dressings like olive oil and vinegar became common in European cuisines, particularly in Italy and France. This simple spring lettuce salad embodies the Mediterranean spirit of fresh, seasonal ingredients.

What I Love About This Recipe

I love how quick and easy this salad is to make, yet it tastes so fresh and vibrant. The crunchy texture of the lettuce, combined with the subtle tang of the dressing, makes it the perfect complement to heavier dishes. It’s also versatile—you can add other vegetables or toppings depending on what you have on hand. It’s the kind of salad that’s light yet satisfying.

Also Read : Heart-Shaped Chocolate Eclairs

Sandy’s Simple Spring Lettuce Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

100

kcal

Ingredients

• 4 cups spring lettuce mix (or any fresh lettuce like Romaine, Butterhead, etc.)

• 1 small cucumber, thinly sliced

• ½ small red onion, thinly sliced

• 1 carrot, peeled and julienned

• 1 tablespoon olive oil

• 1 tablespoon red wine vinegar

• ½ teaspoon honey or maple syrup (optional)

• Salt and pepper to taste

Directions

• Wash and dry the lettuce leaves thoroughly. Tear them into bite-sized pieces.
• Place the lettuce, cucumber, red onion, and carrot in a large salad bowl.
• In a small bowl, whisk together olive oil, red wine vinegar, and honey (if using). Add salt and pepper to taste.
• Drizzle the dressing over the salad and toss gently to combine.
• Serve immediately as a fresh side dish or a light starter.

Notes

• Feel free to add toppings like nuts, cheese, or seeds for extra texture and flavor.
• For a vegan version, skip the honey or use maple syrup.
• You can also add grilled chicken or tofu for a more substantial meal.

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