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Green Goddess Salad

Green Goddess Salad

The ultimate fresh and vibrant dish, Green Goddess Salad combines crisp greens and a creamy dressing, making it the perfect easy weeknight meal or a stunning side for gatherings. Treat yourself to this salad tonight!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup Mayonnaise
  • 0.25 cup Sour Cream
  • 1 clove Garlic smashed and peeled
  • 1 Anchovy Filet
  • 0.5 Lemon juiced
  • 0.5 cup Parsley Leaves lightly packed
  • 0.25 cup Tarragon Leaves
  • 0.25 cup Sliced Chives
  • 2 cups Romaine Hearts roughly chopped
  • 2 cups Mixed Salad Greens
  • 2 Persian Cucumber cut into 1/4 inch thick half moons
  • 1 Avocado sliced
  • 1 cup Snap Peas
  • 0.5 cup Diced Celery
  • 0.25 cup Sliced Almonds for garnish

Equipment

  • Duke’s Mayonnaise
  • Food Processor
  • large mixing bowl

Method
 

  1. Add the mayonnaise, sour cream, garlic, and anchovy filet to the bowl of a food processor and pulse until the garlic and anchovy are minced, about thirty seconds.
  2. Next add the lemon, parsley leaves, tarragon leaves, and sliced chives. Pulse until the herbs are finely chopped and the dressing is your desired consistency, about forty-five seconds.
  3. Season with salt and pepper to taste. Store this dressing in an airtight container in the fridge for up to three days.
  4. Add romaine hearts, mixed salad greens, Persian cucumber, avocado, snap peas, and diced celery to a large bowl.
  5. Drizzle over the dressing and toss to combine. Sprinkle over the sliced almonds and serve immediately.
  6. The avocado will brown as it sits so this salad should be served immediately after assembly.

Notes

For best results, store the salad and dressing separately to keep everything fresh. The salad is best served immediately after assembly. Consider adding seasonal ingredients for a unique twist!