Green Goddess Salad with Cucumber and Avocado (Printable)
Crisp cucumber and creamy avocado tossed with vibrant herb-packed Green Goddess dressing. Light, refreshing, and ready in 20 minutes.
# What's Needed:
→ Vegetables
01 - 2 cups diced cucumber, preferably Persian or English
02 - 1 large ripe avocado, diced
03 - 1 cup chopped baby spinach
04 - 1 cup chopped romaine lettuce
05 - 4 radishes, thinly sliced
06 - 2 green onions, thinly sliced
→ Green Goddess Dressing
07 - 1/2 cup Greek yogurt or dairy-free alternative
08 - 1/4 cup mayonnaise
09 - 1/4 cup fresh parsley, chopped
10 - 1/4 cup fresh basil leaves, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 1 tablespoon fresh tarragon, chopped or 1 teaspoon dried
13 - 1 garlic clove, minced
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon olive oil
16 - Salt and black pepper to taste
→ Optional Additions
17 - 1/4 cup toasted walnuts or almonds, chopped
18 - 2 tablespoons crumbled feta or goat cheese
# How to Make It:
01 - In a large salad bowl, combine cucumber, avocado, spinach, romaine, radishes, and green onions.
02 - In a blender or food processor, combine Greek yogurt, mayonnaise, parsley, basil, chives, tarragon, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
03 - Pour the Green Goddess dressing over the salad and gently toss to coat all ingredients evenly.
04 - Top with toasted nuts and crumbled cheese if desired. Serve immediately.
# Tips for Success:
01 -
- This salad has converted even my most vegetable-skeptical friends with its creamy dressing that somehow makes you feel indulgent while eating a bowl of greens.
- The contrast between crisp cucumber, buttery avocado, and that herb-packed dressing creates such a perfect texture balance that youll find yourself making it weekly.
02 -
- I once made the mistake of assembling this salad hours before a dinner party, only to find a browning, wilted mess when guests arrived - now I always prepare the components separately and toss together just before serving.
- The dressing actually tastes better after the flavors have married in the refrigerator for an hour, which was a happy discovery on a day when I was running ahead of schedule.
03 -
- After washing your herbs, spin them bone-dry in a salad spinner before blending for a dressing that clings rather than slides off your vegetables.
- The key to preventing avocado browning is to toss it with a bit of the lemon juice separately before adding it to the salad, creating a protective citrus barrier against oxidation.