Green Goddess Avocado Cucumber (Printable)
A vibrant salad combining avocado, cucumber, fresh herbs, and a creamy green dressing for a crisp bite.
# What You Need:
→ Salad Components
01 - 1 large head romaine lettuce, chopped
02 - 1 English cucumber, diced
03 - 2 ripe avocados, diced
04 - 4 scallions, finely sliced
05 - 1/2 cup fresh herbs (parsley, chives, tarragon), chopped
06 - 1/2 cup radishes, thinly sliced
07 - 1/4 cup toasted sunflower seeds (optional)
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt (or plant-based yogurt for vegan)
09 - 1/4 cup mayonnaise
10 - 2 tablespoons olive oil
11 - 1 tablespoon lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1 clove garlic, minced
14 - 1/2 cup fresh herbs (basil, parsley, chives, tarragon), chopped
15 - 1 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine the chopped romaine, cucumber, avocados, scallions, fresh herbs, and radishes in a large bowl. Toss gently to distribute ingredients evenly without mashing the avocado.
02 - Place Greek yogurt, mayonnaise, olive oil, lemon juice, vinegar, garlic, fresh herbs, Dijon mustard, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, scraping down sides as needed.
03 - Pour the green goddess dressing over the prepared salad mixture. Using salad tongs, toss gently to coat all ingredients evenly while maintaining the texture of the vegetables and avocado.
04 - Sprinkle toasted sunflower seeds over the top for added crunch, if using. Serve immediately while vegetables remain crisp and avocado is fresh.
# Expert Tips:
01 -
- The dressing keeps for five days in the fridge, so tomorrow lunch is already done
- Everything gets chopped into bite-sized pieces, which means each forkful is perfectly balanced
02 -
- The dressing will thicken in the refrigerator, so thin it with a teaspoon of water before using leftovers
- Wait until the very last minute to dress the salad if you are not serving immediately
03 -
- Taste the dressing before you add it to the salad—sometimes it needs an extra pinch of salt or squeeze of lemon
- Toasting the sunflower seeds in a dry pan for 2 minutes makes a huge difference in flavor