Green Goddess Avocado Cucumber

My sister dropped by unannounced last Tuesday with three avocados that were perfectly ripe and absolutely no plan for them. We stood in my kitchen chopping vegetables while she told me about her new job, and somewhere between laughter and catching up, this green goddess salad happened. The dressing was actually an accident—too many herbs in the garden, half a container of yogurt about to expire, and the happy chaos of throwing things into a blender. Now it is the salad I make when I want dinner to feel like a deep breath.

Last summer my neighbor asked me to bring something to a potluck, and I brought this salad instead of dessert. Someone actually asked for the recipe before they even finished their first plate, which is basically the highest compliment a salad can get. The best part was watching everyone go quiet for a second after that first creamy, herby, crunchy bite.

Ingredients

• Romaine lettuce: Provides the perfect crisp foundation and holds up beautifully under all that creamy dressing
• English cucumber: Fewer seeds than regular cucumbers and a satisfying crunch that contrasts with the creamy avocado
• Ripe avocados: Choose ones that yield slightly to gentle pressure but are not mushy for perfect cubes
• Scallions: Add a mild onion bite that brightens everything without overwhelming the delicate herbs
• Fresh herbs: A mix of parsley, chives, and tarragon brings that classic green goddess flavor to life
• Radishes: Their peppery bite cuts through the rich dressing and adds gorgeous pink color
• Sunflower seeds: Optional but worth it for the nutty crunch that makes every texture interesting
• Greek yogurt: Creates the creamy base while keeping the dressing lighter than traditional versions
• Mayonnaise: Adds that luscious mouthfeel that makes restaurant dressings so irresistible
• Olive oil: Helps the dressing coat every leaf evenly and adds a fruity depth
• Lemon juice: Brightens all the rich ingredients and keeps the avocado from browning
• White wine vinegar: Provides a subtle acidity that ties the herbs and creaminess together
• Garlic: One clove is all you need for a background savory note
• Fresh herbs for dressing: Basil, parsley, chives, and tarragon make this sing—use whatever you have plenty of
• Dijon mustard: Emulsifies everything and adds a tiny kick that makes people wonder what that special flavor is

Instructions

Prep your vegetables:

Chop the romaine into bite-sized pieces, dice the cucumber and avocados, slice the scallions thin, and cut those radishes as thin as you can manage

Make the green magic:

Throw all the dressing ingredients into your blender and let it run until the herbs disappear and everything turns into this vibrant, smooth green paradise

Bring it together:

Pour that gorgeous dressing over the vegetables and use tongs to gently toss until every single piece is coated

Add the finishing touch:

Sprinkle the toasted sunflower seeds over the top right before serving for that perfect crunch

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This salad has become my go-to for nights when I want something that feels light but still satisfying. The way the creamy dressing coats all those crisp vegetables is just one of those simple pleasures that makes cooking feel worth it.

Make It Your Own

I have made this with whatever herbs are growing in my garden or languishing in my crisper drawer. Sometimes it is mostly basil, other times cilantro takes over, and honestly, every version has been delicious in its own way.

The Protein Question

On nights when I need something more substantial, grilled chicken or shrimp turns this from side dish to main course in minutes. The dressing is robust enough to stand up to pretty much any protein you throw at it.

Leftovers Done Right

If you know you are saving some for lunch the next day, keep the dressing separate and store the undressed salad in an airtight container. Everything stays surprisingly crisp that way.

• Bring the dressing to room temperature before tossing
• Add a handful of fresh herbs right before serving to wake it up
• A squeeze of fresh lemon juice revives everything beautifully

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Hope this salad brings as much fresh, herby joy to your table as it has to mine.

Recipe FAQs

→ What herbs enhance the green dressing's flavor?

Fresh herbs like basil, parsley, chives, and tarragon contribute vibrant and aromatic notes to the creamy dressing.

→ Can the sunflower seeds be substituted?

Yes, pumpkin seeds or other nuts can replace sunflower seeds for a different crunch or to accommodate allergies.

→ How is creaminess achieved without traditional dairy?

Greek yogurt or plant-based yogurt blends with olive oil and mayonnaise to create a smooth, creamy dressing texture.

→ What makes this salad suitable for gluten-free diets?

All ingredients are naturally gluten-free, focusing on fresh vegetables, seeds, and dairy or its substitutes.

→ How can protein be added to this salad?

Grilled chicken or shrimp can be incorporated to boost protein content without altering the fresh flavor profile.