salad with green goddess dressing recipe

Written BySheba G Updated On
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The Best salad with green goddess dressing recipe

I started making this salad with green goddess dressing on nights when I wanted something fresh but did not want to spend an hour in the kitchen. The dressing comes together in a blender in about five minutes, and it keeps in the fridge for several days, so I usually make a double batch on Sunday and use it all week. Romaine, cucumber, radishes, and whatever herbs I have on hand get tossed with just enough dressing to coat everything without weighing it down.

My kids ask for this salad, which still surprises me. The dressing is creamy and mild thanks to the avocado and Greek yogurt, so it does not have the sharp bite that usually turns them off from anything green. My oldest likes to add grilled chicken to make it a full meal, and my youngest eats it plain with extra cucumber on the side. It works just as well for a weeknight dinner as it does on a holiday table next to roasted vegetables, and it holds up at a potluck because the dressing does not break or get watery after sitting out.

I feel good serving it because the dressing is built on fresh herbs, avocado, and yogurt instead of a jar of mayonnaise. You get a good amount of greens and vegetables in one bowl, and the dressing adds healthy fats without being heavy. It is the kind of recipe that has earned a permanent spot in my rotation, and it takes less effort than most people expect when they see it on the table.

Green Goddess Salad with Creamy Herb Dressing

4.8 from 1914 votes

Crisp romaine, cucumber, radishes, and avocado tossed in a bright, herb-packed green goddess dressing made with basil, parsley, chives, and anchovy. It comes together in about 20 minutes and tastes even better than the steakhouse version.

Prep Time15 mins
Cook Time5 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Green Goddess Dressing

1 cup fresh basil leaves, packed
1/2 cup fresh parsley leaves, packed
2 tbsp fresh tarragon leaves
1/4 cup chopped fresh chives
2 cloves garlic, peeled
2 anchovy fillets
1 ripe avocado, pitted and scooped
3/4 cup mayonnaise
1/2 cup buttermilk
2 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil

For the Salad

2 heads romaine lettuce
1 English cucumber
1 cup cherry tomatoes
4 radishes
1 ripe avocado
1/4 cup raw pepitas
2 tbsp thinly sliced fresh chives
1 tbsp fresh lemon juice

👨‍🍳Directions

1Make the dressing first so the flavors can settle. Add the basil, parsley, tarragon, chives, garlic, anchovies, avocado, mayonnaise, buttermilk, lemon juice, salt, and pepper to a blender.
2Blend on high for 45 to 60 seconds, scraping down the sides once, until the dressing is smooth and evenly green with no visible herb flecks larger than a peppercorn.
3With the blender running on low, drizzle in the olive oil and process 10 seconds more until it looks glossy and pourable. Taste and add a pinch more salt or a squeeze of lemon if it needs lift.
4Toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they puff slightly, turn a shade darker, and smell nutty. Slide them onto a plate to cool so they stay crisp.
5Tear the romaine into bite-size pieces, wash, and dry thoroughly, then pile it into a large serving bowl. Slice the cucumber into thin half-moons, halve the tomatoes, and slice the radishes as thinly as you can.
6Pour about two-thirds of the dressing over the romaine and toss with your hands or tongs until every leaf is lightly coated. Add the cucumber, tomatoes, and radishes and toss once or twice, just enough to distribute them.
7Dice the avocado, toss it gently with the lemon juice, and scatter it over the salad along with the toasted pepitas and sliced chives.
8Serve right away, passing the remaining dressing at the table for anyone who wants more.

🔧Equipment

Blender or food processor
Chef’s knife
Cutting board
Salad spinner or clean kitchen towels
Small dry skillet
Measuring cups and spoons
Large serving bowl
Citrus juicer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 34g💛Saturated Fat: 6g❤️Cholesterol: 15mg🧂Sodium: 430mg🌾Total Carbs: 14g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 6g

📝Notes

The dressing keeps in a sealed jar in the refrigerator for up to four days; stir in a splash of buttermilk or water to loosen it before using. Swap the mayonnaise for plain Greek yogurt for a tangier, lighter dressing, and omit the anchovies if you prefer. Dry the lettuce thoroughly, since water on the leaves makes the dressing slide off. Add the avocado and pepitas just before serving so they stay firm and crisp.

Watch Video Of How Green Goddess Salad with Creamy Herb Dressing Works

This salad with green goddess dressing is my go to when I need something that works for any occasion, whether it is a quick weeknight side or a big family gathering. The dressing comes together fast, the greens hold up well on a buffet table, and everyone from kids to grandparents finds something to like about it. I keep the ingredients on hand so I can throw it together without much planning.

❓ Frequently Asked Questions About Green Goddess Salad with Creamy Herb Dressing

1. What is green goddess dressing made of?

Classic green goddess dressing blends mayonnaise with a tangy dairy base such as sour cream or Greek yogurt, then loads in fresh herbs like parsley, chives, basil, and tarragon. Garlic, lemon juice, and a touch of anchovy or Worcestershire round out the flavor. The result is creamy, herby, and bright, with a pale green color that comes straight from the herbs.

2. Can I make green goddess dressing ahead of time?

Yes, and it actually tastes better when you do. Make the dressing up to three days in advance and keep it covered in the refrigerator so the herbs can mingle with the acid and garlic. Give it a good stir before tossing with the salad, since it may thicken slightly as it chills.

3. How long does green goddess dressing keep in the fridge?

Stored in an airtight container, it stays fresh for about four to five days. Because it contains fresh herbs and dairy, it will lose its bright color and flavor past that window. If it starts to smell sour or separates in a way that won’t stir back together, toss it.

4. What can I use instead of anchovy in green goddess dressing?

Skip it entirely if you want a vegetarian version, or swap in a teaspoon of capers, a splash of Worcestershire sauce, or a pinch of salt plus a little extra lemon juice. The anchovy adds depth rather than a fishy taste, so a small amount of soy sauce or miso also works as a savory stand-in.

5. What salads go best with green goddess dressing?

Sturdy greens hold up best, so start with romaine, butter lettuce, or a mix that includes cabbage and kale. Add crunch from cucumber, radishes, or snap peas, and balance the creaminess with something sharp like red onion or cherry tomatoes. Avocado, grilled chicken, shrimp, or hard-boiled eggs turn it into a full meal.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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