Refreshing Green Goddess Salad Recipe for Summer Bliss

The vibrant colors of a green goddess salad dance on the plate, with fresh greens glistening in a creamy dressing that whispers promises of tangy delight. Each bite is a refreshing burst of flavors, making you feel like you’ve just walked through a sunlit garden.

I remember the first time I made this salad for my friends at a summer picnic. Their eyes widened as they took their first bites, and their compliments came pouring in like the summer sun. It’s the perfect dish for warm days or when you need a quick pick-me-up.

I once served this to my family during a backyard BBQ, and everyone couldn’t stop raving about it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Mixed Greens: A blend of arugula, spinach, and romaine adds varied textures and earthy flavors.

• Cucumber: Fresh cucumbers provide crunch and hydration; choose firm ones for the best results.

• Cherry Tomatoes: These little gems add sweetness; opt for bright red ones to enhance visual appeal.

• Avocado: Creamy avocado elevates the salad’s texture; make sure it’s ripe but not mushy.

• Green Goddess Dressing: A mix of herbs, garlic, and yogurt creates a rich flavor that ties everything together perfectly.

• Fresh Herbs (like parsley and chives): These add a burst of freshness; chop them finely for an even distribution.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start with washing and prepping your greens: Rinse mixed greens under cold water until clean and dry them gently using a salad spinner or kitchen towel for crispness.

Chop your veggies: Dice cucumbers and halve cherry tomatoes to expose their juicy interiors. Keep them uniform in size for even mixing.

Prepare the avocado: Slice the avocado in half, remove the pit, scoop out the flesh with a spoon, and cut into bite-sized pieces. Squeeze lemon juice over it to prevent browning.

Make the dressing: In a blender or food processor, combine Greek yogurt, lemon juice, olive oil, garlic, parsley, chives, salt, and pepper. Blend until smooth; adjust seasoning as needed.

Assemble your salad: In a large bowl, gently toss mixed greens with cucumbers, cherry tomatoes, and avocado pieces. Drizzle with green goddess dressing before serving.

Serve immediately: Enjoy this salad fresh; it’s best consumed right after tossing to maintain texture and flavor integrity!

Perfecting the Cooking Process

To create the ultimate green goddess salad, start by preparing your dressing first. While it’s chilling, chop and arrange your veggies to maximize freshness and flavor.

Add Your Touch

Feel free to customize this salad by adding grilled chicken, chickpeas, or even nuts for an extra crunch. Swap out vegetables based on seasonal availability or personal preference.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to three days. Keep the dressing separate until ready to serve to maintain freshness.

The first time I made this green goddess salad, my friends devoured it in seconds! Their compliments had me floating on cloud nine—definitely a cooking win!

FAQ

What is the base of the green goddess salad dressing?

The dressing typically includes avocados, herbs, lemon juice, and olive oil for flavor.

Can I make this salad vegan?

Absolutely! Just omit any animal products and use plant-based alternatives for the dressing.

How can I make this salad more filling?

Add protein like grilled chicken or chickpeas to turn this salad into a hearty meal.

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Green Goddess Salad

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Experience a burst of freshness with this vibrant Green Goddess Salad. Packed with mixed greens, crunchy cucumbers, sweet cherry tomatoes, and creamy avocado, this salad is drizzled with a zesty homemade dressing that elevates its flavor profile. Perfect for summer picnics or as a light side dish, this colorful salad will impress your guests and delight your taste buds.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Serves 4
• Category: Salad
• Method: Mixing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups mixed greens (arugula, spinach, romaine)
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

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Instructions

1. Wash and dry the mixed greens using a salad spinner or kitchen towel.
2. Dice the cucumber and halve the cherry tomatoes.
3. Slice the avocado in half, remove the pit, scoop out the flesh, and cut into bite-sized pieces. Drizzle with lemon juice to prevent browning.
4. In a blender or food processor, combine Greek yogurt, lemon juice, olive oil, garlic, parsley, chives, salt, and pepper. Blend until smooth.
5. In a large bowl, gently toss together mixed greens, cucumbers, cherry tomatoes, and avocado. Drizzle with green goddess dressing just before serving.
6. Serve immediately for optimal freshness.

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 320
• Sugar: 4g
• Sodium: 210mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 8g
• Protein: 7g
• Cholesterol: 5mg