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a hand reaching towards a bowl of green salad
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Green Goddess Salad Recipe

Fresh and herby, this classic green goddess salad recipe is perfect for sunny days. Tossed in a creamy dressing made with mayonnaise and sour cream, this made from scratch green salad is ready to serve in just 10 minutes!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Becky Hardin

Equipment

  • Food Processor

Ingredients

For the Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 clove garlic smashed and peeled
  • 1 anchovy filet
  • ½ lemon juiced
  • ½ cup fresh parsley leaves lightly packed
  • ¼ cup fresh tarragon leaves
  • ¼ cup sliced fresh chives

For the Salad

  • 2 cups romaine hearts roughly chopped
  • 2 cups mixed salad greens
  • 2 Persian cucumbers cut into ¼-inch thick half-moons
  • 1 avocado sliced
  • 1 cup snap peas
  • ½ cup diced celery
  • ¼ cup sliced almonds for garnish

Instructions

For the Dressing

  • 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 30 seconds.
    ½ cup mayonnaise, ¼ cup sour cream, 1 clove garlic, 1 anchovy filet
    dressing ingredients in a food processor
  • Next add the lemon, parsley, tarragon, and chives. Pulse until the herbs are finely chopped and the dressing is your desired consistency, about 45 seconds.
    ½ lemon, ½ cup fresh parsley leaves, ¼ cup fresh tarragon leaves, ¼ cup sliced fresh chives
    combining ingredients in a food processor
  • Season with salt and pepper to taste.
    making green goddess dressing in a food processor

For the Salad

  • Add all of the salad ingredients (romaine, salad greens, cucumber, avocado, peas, celery) to a large bowl. Drizzle over the dressing and toss to combine.
    2 cups romaine hearts, 2 cups mixed salad greens, 2 Persian cucumbers, 1 avocado, 1 cup snap peas, ½ cup diced celery
    bowl of green salad
  • Sprinkle over the almonds and serve immediately– the avocado will brown as it sits so this salad should be served immediately after assembly.
    ¼ cup sliced almonds

Notes

  • You can substitute the mayo, sour cream, or both for Greek yogurt for a healthier swap.
  • You can swap out the anchovies for briny capers to make this a vegetarian dressing.
  • Feel free to use a mix of your favorite herbs or whatever you have on hand. I like to always use parsley and chives for that classic green goddess flavor. Dill, mint, or cilantro would all be great!
  • I like a mix of crunchy romaine lettuce and tender mixed greens, but you can use whatever you like. Iceberg or cabbage would be great for crunch!
  • Although I don't recommend skipping the cucumber, virtually all of the other veggies can be exchanged for your favorites. Try sliced red onions or radishes, chopped green beans or broccoli, or edamame!
  • Feel free to use your favorite nuts. Pecans, walnuts, or pine nuts would be delicious!
  • For a protein boost, add chopped hard-boiled eggs, crumbled bacon, or grilled chicken.
  • For a fiber boost, add cooked farro or quinoa.
Storage: Store green goddess salad in an airtight container in the refrigerator for up to 1 day.

Nutrition

Calories: 427kcal | Carbohydrates: 16g | Protein: 8g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 213mg | Potassium: 780mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4772IU | Vitamin C: 43mg | Calcium: 149mg | Iron: 4mg