Green Goddess Avocado Salad

Description

This Green Goddess Avocado Salad is fresh, creamy, crisp, and packed with vibrant green ingredients. Crunchy romaine lettuce, buttery avocado, refreshing cucumber, red onion, and fresh herbs are tossed in a homemade Green Goddess dressing made with Greek yogurt, lemon, herbs, garlic, and olive oil. The result is a bright and satisfying salad with a wonderful combination of creamy and crunchy textures. It works beautifully as a light lunch, refreshing side dish, or colorful addition to a family dinner. You can also turn it into a more substantial meal by adding grilled chicken, salmon, shrimp, chickpeas, hard-boiled eggs, or quinoa. The dressing can be prepared ahead and refrigerated, making the salad especially convenient for busy days and meal prep. For the freshest result, cut the avocado and toss everything together immediately before serving.

Ingredients For the Salad

• 2 large heads romaine lettuce, chopped
• 2 ripe avocados, cut into cubes
• 1 large English cucumber, sliced
• ½ small red onion, thinly sliced
• ¼ cup fresh parsley, roughly chopped
• ¼ cup fresh cilantro, roughly chopped
• 2 green onions, thinly sliced
• 2 tbsp fresh chives, chopped
• 1 tbsp pumpkin seeds or sunflower seeds, optional
• Freshly ground black pepper, to taste
• Red pepper flakes, optional

For the Green Goddess Dressing

• ¾ cup plain Greek yogurt
• ½ ripe avocado
• ½ cup fresh parsley
• ¼ cup fresh cilantro
• 2 tbsp fresh chives
• 1 green onion, roughly chopped
• 1 small garlic clove
• 2 tbsp fresh lemon juice
• 1 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 2–4 tbsp cold water, as needed
• ½ tsp salt
• ¼ tsp black pepper

Step-by-Step Instructions

1. Begin with the Green Goddess dressing. Add Greek yogurt, avocado, parsley, cilantro, chives, green onion, garlic, lemon juice, lime juice, olive oil, salt, and black pepper to a blender or food processor.
2. Blend until completely smooth and creamy.
3. Add cold water one tablespoon at a time until the dressing reaches your preferred consistency. It should be creamy but thin enough to coat the salad easily.
4. Taste and adjust with additional lemon juice, salt, or black pepper if needed.
5. Transfer the dressing to a covered container and refrigerate while preparing the salad.
6. Wash the romaine lettuce thoroughly and dry it very well. Excess water can dilute the dressing.
7. Chop the lettuce into bite-sized pieces and transfer it to a large serving bowl.
8. Add sliced cucumber, thinly sliced red onion, parsley, cilantro, green onions, and chives.
9. Cut the avocados in half, remove the pits, and carefully scoop out the flesh.
10. Cut the avocado into bite-sized cubes and add them to the salad.
11. Drizzle about half of the Green Goddess dressing over the vegetables.
12. Gently toss the salad until everything is lightly coated, taking care not to mash the avocado.
13. Add additional dressing as needed.
14. Sprinkle with pumpkin seeds, black pepper, or red pepper flakes if desired.
15. Serve immediately with fresh lemon or lime wedges.

Tips

• Choose avocados that are ripe but still slightly firm so the cubes maintain their shape.
• Dry the lettuce thoroughly after washing for a crisp salad and better dressing coverage.
• Add avocado immediately before serving to minimize browning.
• For extra crunch, add toasted pumpkin seeds, sunflower seeds, pistachios, or almonds.
• Make the dressing thicker for dipping or thin it with water for a lighter salad dressing.
• Add grilled chicken, shrimp, salmon, chickpeas, or eggs if you want additional protein.
• A squeeze of fresh lemon over the avocado can help slow browning.

Notes

The Green Goddess dressing can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Stir