Green Goddess Avocado Dressing

The first time I made this green goddess dressing, I accidentally doubled the tarragon and ended up with something so outrageously good that my roommate ate it straight from the jar with a spoon.

Last summer I brought this to a potluck and watched three self-proclaimed salad haters go back for thirds, completely abandoning the pasta dishes they swore they came for.

Ingredients

• 4 cups romaine lettuce: Provides that satisfying crunch that holds up beautifully under the creamy dressing
• 1 cup baby spinach: Adds nutrient density without any bitter flavor overpowering the fresh herbs
• 1 cup cucumber, diced: Brings refreshing juiciness that balances the rich avocado perfectly
• 1 cup snap peas, sliced: Their natural sweetness pops against the tangy herbs in the dressing
• 1/2 cup radishes, thinly sliced: Offers a peppery bite that cuts through the creaminess
• 1/4 cup fresh chives: Mild onion flavor that brightens every bite without being overwhelming
• 1/4 cup fresh parsley: Fresh earthiness that grounds all the brighter flavors
• 1 ripe avocado: The secret ingredient that creates this impossibly silky, luxurious texture
• 1/2 cup Greek yogurt: Adds tang and protein while keeping the dressing light and fresh
• 1/4 cup fresh basil leaves: Sweet, aromatic notes that make the dressing taste garden-fresh
• 1/4 cup fresh parsley leaves: Reinforces the herbal foundation and adds vibrant color
• 2 tablespoons fresh tarragon: The unmistakable anise-like flavor that makes green goddess distinctive
• 2 tablespoons fresh lemon juice: Essential acid that brightens and balances the rich avocado
• 2 tablespoons extra-virgin olive oil: Helps the dressing cling to every leaf and adds fruity depth
• 1 clove garlic: Just enough background warmth without overwhelming the delicate herbs
• 1 teaspoon Dijon mustard: Acts as an emulsifier and adds a sharp, sophisticated edge
• 1/4 teaspoon sea salt: Enhances all the fresh flavors and brings them into harmony
• 1/4 teaspoon black pepper: Adds gentle warmth that complements the cooling herbs
• 2-3 tablespoons water: The magic ingredient that transforms thick paste into pourable perfection

Instructions

Blend up that glorious dressing:

Toss the avocado, Greek yogurt, basil, parsley, tarragon, lemon juice, olive oil, garlic, Dijon, salt, and pepper into your blender and let it rip until everything is velvety smooth. Drizzle in the water one tablespoon at a time until you reach that perfect salad dressing consistency that pours generously but still clings to leaves.

Pile up the rainbow vegetables:

In your largest mixing bowl, combine the romaine, spinach, cucumber, snap peas, radishes, chives, and parsley until you have this magnificent mountain of crunch and color. Give everything a gentle toss to distribute the vegetables evenly before dressing.

Bring it all together:

Drizzle about half the dressing over the salad and use tongs to toss everything until every single leaf is lightly coated. Add more dressing gradually until it is dressed to your liking, then serve immediately while everything is still crisp and vibrant.

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My sister-in-law now requests this for every family gathering, and I have caught my teenage daughter sneaking leftover dressing with carrot sticks when she thinks no one is watching.

Make It Your Own

Sometimes I will throw in whatever fresh herbs are overflowing in my garden, and cilantro or dill can make this feel like a completely different experience while still being absolutely delicious.

Perfect Pairings

A chilled glass of Sauvignon Blanc cuts through the creaminess beautifully, or keep it simple with sparkling water and an extra lemon wedge for that restaurant-style refreshment factor.

Meal Prep Magic

I have learned to store the chopped vegetables and dressing separately in airtight containers, which means I can assemble restaurant-worthy lunches in under two minutes all week long.

• Keep the dressing in a mason jar and give it a vigorous shake before using
• Add any delicate ingredients like avocado slices right before serving
• The dressed salad is best within an hour but the undressed components stay fresh for days

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There is something profoundly satisfying about eating something this vibrant and nourishing that still manages to feel completely indulgent.

Recipe FAQs

→ What herbs are used in the avocado dressing?

The dressing features fresh basil, parsley, and tarragon, which give it a bright, herbal flavor.

→ Can I make the dressing vegan-friendly?

Yes, substitute the Greek yogurt with a plant-based yogurt to keep the creamy texture without dairy.

→ How should I adjust the dressing consistency?

Add 2 to 3 tablespoons of water gradually while blending until you reach a smooth, pourable consistency.

→ What are good protein additions for this salad?

Grilled chicken, shrimp, or chickpeas work well to boost the protein content while maintaining freshness.

→ What tools are recommended for preparation?

Using a blender or food processor helps create a smooth dressing, while a large bowl and salad tongs aid in mixing the ingredients evenly.