Green Goddess Salad
This Green Goddess Salad is full of fresh flavors and texture—crisp, crunchy, and creamy, with a lightened up dressing. Healthy and filling!
Foto: Well PlatedIngredients
- 2 cups snow peas or sugar snap peas or 2 celery stalks
- 1 small broccoli crown
- 1 head bibb, butter, or romaine lettuce, cut into bite sized pieces (about 3 to 4 cups)
- 2 cups baby arugula
- 1 English cucumber (quartered lengthwise, then cut into thin slices (about 2 heaping cups))
- 2 g reen onions (thinly sliced (about 1/3 cup))
- 1 ripe avocado (cubed, divided)
- Kosher salt and freshly ground pepper (to taste)
- 1 cup plain Greek yogurt (nonfat, low fat, or whole)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 cups roughly chopped mixed fresh tender herbs: parsley, dill, basil, chives, cilantro, tarragon, or mint*
- 1 g arlic clove (roughly chopped)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder (omit if using chives)
Steps
Thinly slice the snap peas (or celery). Chop the broccoli into fine florets (you will have about 1 1/2 cups). Place in a large serving bowl.
To the bowl, add the lettuce, arugula, cucumber, green onion, and half of the avocado. Top with several big spoonfuls of dressing. Very gently toss to combine (I find clean hands work best for this). Everything should have a light coating of fressing, and the avocado will break down a bit to make the salad even creamier. Taste and adjust seasoning as desired. Scatter the second half of the avocado over the top. Serve immediately with extra dressing on the side.
In a food processor, place the Greek yogurt, lemon juice, oil, mixed herbs, garlic, Worcestershire, salt, pepper, and onion powder.
Blend until smooth and only tiny specks of herbs remain. Taste and adjust salt and pepper as desired. Enjoy on salads, as a dip, over pasta, with meat or fish, and more!
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