Description

This Green Goddess Salad is a vibrant, crunchy mix of fresh greens and herbs tossed in a creamy, tangy herb dressing. It’s quick to make, endlessly customizable, and perfect for lunches, potlucks, or as a refreshing side dish.

Ingredients

Scale

2 large heads romaine lettuce, chopped (about 10 cups / 600g)
1 medium English cucumber, diced (about 2 cups / 250g)
1 medium green bell pepper, diced (about 1 cup / 120g)
2–3 green onions (scallions), sliced
1/3 cup fresh parsley, chopped (15g)
1/4 cup fresh dill, chopped (10g)
2 tablespoons fresh chives, snipped (6g)
1 tablespoon fresh tarragon, chopped (2g, optional)
1/2 cup Greek yogurt or cottage cheese (120g)
1/4 cup mayonnaise (60g)
2 tablespoons fresh lemon juice (30ml)
2 tablespoons olive oil (30ml)
1 small clove fresh garlic
1 anchovy fillet or 2 teaspoons capers
1/4 cup fresh basil leaves (10g)
1/4 cup fresh parsley (10g)
1 tablespoon fresh tarragon (2g, optional)
Salt and freshly ground black pepper, to taste
Optional: 1 avocado, diced
Optional: Toasted pumpkin seeds or sunflower seeds
Optional: Crumbled feta or goat cheese
Optional: Cherry tomatoes, halved

Instructions

Wash and prep the greens: Rinse romaine lettuce thoroughly under cold water. Pat dry with a kitchen towel or spin in a salad spinner. Chop lettuce into bite-size pieces. Dice cucumber and bell pepper. Slice green onions and finely chop all herbs.
Make the creamy herb dressing: In a blender or food processor, combine Greek yogurt or cottage cheese, mayonnaise, lemon juice, olive oil, garlic, anchovy fillet or capers, basil, parsley, tarragon, and a pinch of salt and pepper. Blend until completely smooth and creamy, about 30-45 seconds. Taste and adjust seasoning as needed. If too thick, add 1-2 tablespoons water or more lemon juice.
Assemble the salad: Add chopped lettuce, cucumber, bell pepper, green onions, and all fresh herbs to a large salad bowl. Toss gently to combine.
Add the dressing: Pour about half the dressing over the greens. Toss well to coat, adding more as needed. Taste and adjust salt, pepper, or lemon juice.
Add optional toppings and serve: Top with diced avocado, toasted seeds, crumbled cheese, or cherry tomatoes if desired. Serve immediately for best crunch and freshness.

Notes

For best results, use the freshest herbs and dry your greens thoroughly. The dressing can be made ahead and stored in the fridge for up to 5 days. For a vegan version, use plant-based yogurt and mayo, and substitute capers for anchovy. Add grilled chicken, shrimp, or tofu for extra protein. Only toss the salad with dressing right before serving to keep it crisp.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: About 2 cups
Calories: 180
Sugar: 5
Sodium: 350
Fat: 10
Saturated Fat: 2
Carbohydrates: 12
Fiber: 4
Protein: 6

Keywords: green goddess salad, creamy herb dressing, fresh salad, healthy salad, gluten-free, vegetarian, summer salad, potluck salad, meal prep