Green Goddess Salad with Herb Dressing

The first time I made Green Goddess salad, I was knee-deep in summer herbs from my container garden that had exploded with growth after a week of warm rain. Standing in my kitchen, scissors in hand, I snipped fragrant basil and parsley with abandon, the scent clinging to my fingers long after washing them. The vibrant green dressing that resulted looked like something from another planet but tasted like pure summer.

Last May, I brought this salad to my neighbors impromptu garden gathering, balancing the bowl precariously as I navigated the fence gate. Everyone kept asking what was in the dressing, their eyes widening when I rattled off the herb list. By evening, three people had snapped photos of my hastily scribbled recipe on napkins, and it became our blocks unofficial summer kickoff tradition.

Ingredients

• Fresh herbs: The combination of parsley, basil, chives and tarragon creates layers of flavor impossible to achieve with dried versions, so splurge on the fresh stuff here.
• Green cabbage: After much experimentation, I found that slicing it paper thin transforms it from standard coleslaw material into something delicate that carries the dressing beautifully.
• Greek yogurt: This creates the perfect creamy base without making the dressing too heavy, and adds a subtle tanginess that balances the richness.
• Anchovy fillets: These little flavor bombs dissolve completely, leaving no fishiness behind, just an incredible depth that makes people say, Whats in this?

Instructions

Blend the dressing to silky perfection:

Add all dressing ingredients to your blender, starting with the liquids on the bottom to help the blades move freely. Pulse a few times to break down the herbs before blending on high until the mixture turns a brilliant green.

Prepare your greens with intention:

Rather than tearing lettuce haphazardly, take a moment to chop everything into roughly similar sizes. This ensures each forkful contains the perfect balance of ingredients.

Assemble your green masterpiece:

Combine all salad ingredients in your largest bowl, leaving space for gentle tossing. Hold the avocado until just before serving to prevent browning.

Dress with care:

Start with less dressing than you think you need, tossing thoroughly with clean hands or salad servers. You can always add more, but an overdressed salad quickly becomes soggy.

Save

One evening while sharing this salad with my oldest friend, a comfortable silence fell as we both took our first bites. She looked up, nodded slowly and said, This tastes exactly like your kitchen always smells, somehow both comforting and exciting at once. Its become our shorthand for dishes that feel like theyre made with genuine care rather than just ingredients.

Making It Your Own

The beauty of Green Goddess salad lies in its adaptability to whatever is fresh and available. During cooler months, I swap summer herbs for heartier ones like thyme and oregano, and sometimes add roasted green vegetables like Brussels sprouts or asparagus for substance. The dressing takes on a deeper, more savory character that pairs wonderfully with autumn and winter meals.

Storing and Make-Ahead Tips

One lazy Sunday afternoon, I made a double batch of the dressing and discovered it stays vibrant and flavorful for nearly a week in an airtight container. The color might darken slightly after a few days, but the taste remains unchanged. I started keeping small jars of it ready to transform even the most basic greens into something special on hectic weeknights.

Serving Suggestions

This salad has a remarkable way of complementing almost anything from the grill, the tangy herbs cutting through richness of salmon or steak. During a particularly hot spell last summer, I served it alongside nothing but crusty sourdough bread and cold white wine, and no one missed having a traditional main course.

• For a complete protein packed meal, add a cup of cooked quinoa and a handful of toasted pumpkin seeds.
• Transform leftovers by wrapping them in a whole grain tortilla with extra avocado for lunch the next day.
• Reserve a few tablespoons of the dressing to drizzle over grilled vegetables or use as a vibrant sandwich spread.

Save

This Green Goddess salad has taught me that the simplest ingredients, treated with care, create the most memorable meals. Its as much about the process as the result, a reminder that good food brings people together in ways nothing else can.

Recipe FAQs

→ Can I make this ahead of time?

You can prepare the dressing up to 2 days ahead and store it in the refrigerator. Prepare the vegetables a few hours before serving and refrigerate separately. Assemble and dress the salad just before serving to keep the greens crisp.

→ What if I don't have tarragon?

Tarragon can be substituted with fresh dill, chives, or additional parsley. Each herb will create a slightly different flavor profile while maintaining the creamy, herbaceous character of the dressing.

→ Is this salad truly vegetarian?

The salad itself is vegetarian, but the traditional dressing contains anchovies and mayonnaise with eggs. Simply omit the anchovies and use egg-free mayonnaise to make it fully vegetarian.

→ How can I add protein to this salad?

Grilled chicken breast, shrimp, tofu, or chickpeas are excellent protein additions. You can also top it with hard-boiled eggs, goat cheese, or feta for added nutritional value.

→ Can I make the dressing vegan?

Yes, substitute Greek yogurt with vegan yogurt and mayonnaise with vegan mayo. Omit the anchovies entirely. The dressing will have the same creamy texture and herbaceous flavor while remaining completely plant-based.

→ What's the best way to store leftover dressing?

Store the dressing in an airtight container in the refrigerator for up to 5 days. It may thicken slightly as it sits; thin it out with a little lemon juice or olive oil before using again.