Green Goddess Avocado Cucumber (Printable)

Crisp lettuce, avocado, cucumber, herbs, and a creamy herb dressing create a vibrant, fresh salad.

# Ingredient List:

→ 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 option)
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 chopped romaine, diced cucumber, avocados, sliced scallions, fresh herbs, and radishes in a large bowl. Toss gently to distribute ingredients evenly.
02 - Place Greek yogurt, mayonnaise, olive oil, lemon juice, white wine vinegar, minced garlic, fresh herbs, Dijon mustard, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy, approximately 1-2 minutes.
03 - Pour the prepared green goddess dressing over the salad mixture. Using salad tongs, toss gently to coat all ingredients evenly without crushing the vegetables.
04 - Sprinkle toasted sunflower seeds over the top for added texture and crunch, if desired.
05 - Transfer to individual serving plates or a large platter. Serve promptly while vegetables remain crisp and avocados retain their fresh texture.

# Expert Tips:

01 -
  • The dressing comes together in two minutes and keeps for a week in the refrigerator
  • Every bite delivers crunch, creaminess, and bright herbaceous flavor without feeling heavy
  • It transforms ordinary vegetables into something that feels like restaurant quality food
02 -
  • The dressing tastes better after sitting for an hour, so make it first and let those flavors meld while you prep the vegetables
  • Avocado browns quickly, so toss the salad immediately before serving rather than preparing it hours ahead
  • Over blending the dressing can make it thin and watery, so pulse just until the herbs are finely chopped and incorporated
03 -
  • Taste the dressing before adding salt because the mayonnaise and mustard already contain sodium
  • Toast your sunflower seeds in a dry pan over medium heat for three minutes to bring out their nutty flavor

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