Green Goddess Avocado Cucumber

The first time I made this green goddess salad, I was hosting a last-minute lunch and completely panic-bought way too many fresh herbs from the farmers market. My kitchen counter was drowning in parsley, tarragon, and chives, and I refused to let any of it go to waste.

My friend Sarah took one bite of that first batch and literally asked me to pack her a to-go container before she even finished her plate. Now whenever we have summer get-togethers, this salad is the first thing she requests.

Ingredients

• Romaine lettuce: Provides a sturdy, crisp base that holds up beautifully to the creamy dressing without getting soggy
• English cucumber: Fewer seeds than regular cucumbers and a consistently sweet, refreshing crunch
• Ripe avocados: Look for ones that yield slightly to gentle pressure but still feel firm
• Scallions: Their mild onion flavor brightens everything without overwhelming the delicate herbs
• Fresh herbs: Parsley, chives, and tarragon create the classic green goddess flavor profile
• Radishes: Add a peppery bite and gorgeous pink color contrast
• Greek yogurt: Creates that velvety texture while keeping things lighter than traditional mayo-heavy versions
• Mayonnaise: Just enough to provide richness and body to the dressing
• Olive oil: Helps the dressing cling to every leaf and adds fruity depth
• Lemon juice and white wine vinegar: Bright acid that cuts through the creamy elements perfectly
• Fresh garlic: One clove is all you need for background warmth
• Dijon mustard: The secret ingredient that makes all the flavors pop and marry together

Instructions

Prep your crisp vegetables:

Chop the romaine into bite-sized pieces, dice the cucumber into uniform cubes, and slice those ripe avocados just before assembling so they stay fresh and green.

Build your salad foundation:

In your largest bowl, combine the romaine, cucumber, diced avocados, finely sliced scallions, chopped fresh herbs, and those pretty radish slices. Toss everything gently with your hands.

Blend the magic dressing:

Add the Greek yogurt, mayonnaise, olive oil, lemon juice, white wine vinegar, minced garlic, the second round of fresh herbs, Dijon mustard, salt, and pepper to your blender. Blend until completely smooth and vibrantly green.

Bring it all together:

Pour that luscious green goddess dressing over the salad and toss gently until every single leaf is coated in creamy herb heaven.

Add the finishing touch:

Sprinkle toasted sunflower seeds over the top if you are craving that extra crunch and nutty flavor element.

Save

This salad has become my go-to for bringing to potlucks because people always assume it took forever to make. I never tell them it comes together in under 20 minutes.

Making It Your Own

Sometimes I swap in whatever fresh herbs look best at the market. Cilantro works surprisingly well, and a little fresh dill can completely transform the flavor profile while still tasting delicious.

Serving Suggestions

This salad shines alongside grilled fish or roasted chicken, but it is substantial enough to stand alone as a light lunch. I love serving it with some crusty bread to soak up any extra dressing at the bottom of the bowl.

Storage and Make-Ahead Tips

The dressing will keep in an airtight container in the refrigerator for up to five days and actually develops deeper flavor as it sits. Store the undressed salad ingredients separately in the fridge, ideally with a paper towel tucked in to absorb excess moisture.

• Wait to add the avocado until right before serving to prevent browning
• If you have leftover dressed salad, it will still be tasty the next day though the texture will be softer
• Revive slightly wilted dressed salad by adding a squeeze of fresh lemon juice

Save

Every time I serve this salad, someone asks for the recipe. That is always the sign of a keeper in my book.

Recipe FAQs

→ What ingredients create the dressing's unique flavor?

The dressing blends Greek yogurt, olive oil, lemon juice, white wine vinegar, garlic, fresh herbs, and Dijon mustard for a creamy, tangy, herbaceous profile.

→ Can this dish be adapted for vegan diets?

Yes, by substituting plant-based yogurt and vegan mayonnaise, the dressing maintains its creamy texture without animal products.

→ What adds crunch to this salad?

Toasted sunflower seeds sprinkled on top provide a delightful crunchy contrast to the creamy and crisp vegetables.

→ What herbs are included in the salad and dressing?

Parsley, chives, tarragon, and basil contribute fresh, aromatic notes both within the salad and the dressing.

→ How can this salad be served or complemented?

Ideal as a light main or side, it pairs well with chilled Sauvignon Blanc or sparkling water with lime for a refreshing experience.