Green Goddess Avocado Cucumber

My neighbor Sarah brought this over last summer when I was recovering from surgery and couldn't stand for long periods of cooking. She showed up at my door with this massive bowl of the most vibrant green things I'd ever seen, and I remember thinking how something this beautiful couldn't possibly taste as good as it looked. I was wrong.

Last week I made this for my book club and watched three self-proclaimed 'I don't do salad' people go back for seconds. There's something about that creamy herbaceous dressing clinging to crisp cucumbers and buttery avocado that converts people without them even realizing what's happening.

Ingredients

• Romaine lettuce: I've found that starting with cold romaine makes all the difference in texture, so give it a good ice bath if you have time
• English cucumber: These have thinner skins and fewer seeds than regular cucumbers, but if you can only find regular ones, just peel them first
• Ripe avocados: The trick is finding ones that yield slightly to gentle pressure but still feel firm, nothing worse than mushy avocado in a crisp salad
• Fresh herbs: Don't skip the tarragon, it's what gives the dressing that restaurant-quality depth most home cooks miss
• Greek yogurt: Full-fat Greek yogurt creates that luxurious mouthfeel, though I've used regular yogurt in a pinch and nobody noticed
• Mayonnaise: Just two tablespoons, but it's the secret ingredient that makes the dressing feel indulgent instead of just healthy
• Lemon juice: Fresh only, bottled juice makes the whole thing taste flat and sad
• Garlic: One small clove is plenty, you want it to enhance the herbs not announce itself
• Dijon mustard: This emulsifies everything together and adds just the right amount of sharpness

Instructions

Prep your vegetables:

Chop the romaine into bite-sized pieces, dice the cucumber into half-inch cubes, and cut your avocados right before assembling so they don't brown. Slice those scallions thin and chop your herbs—you want everything ready to go because this comes together fast.

Make the dressing:

Throw all the dressing ingredients into your blender and let it run for about 30 seconds until it's completely smooth and this gorgeous bright green color. Give it a taste and adjust the salt or lemon if it needs more brightness.

Assemble the salad:

Put all your vegetables and herbs in that big bowl, pour about three-quarters of the dressing over everything, and use tongs to gently toss until every piece is lightly coated. Add more dressing if you like it really saucy—I usually do.

Finish and serve:

Sprinkle those toasted sunflower seeds over the top if you're using them and serve immediately while everything still has that perfect crunch. This salad waits for no one.

Save

My daughter requested this for her birthday dinner instead of cake, which says everything about how good it really is. Sometimes the simplest recipes become the ones we reach for most often.

Make-Ahead Magic

I learned the hard way that you can prep all the vegetables hours ahead, just keep them in separate containers in the fridge. The dressing actually benefits from sitting for a few hours, so make that first thing in the morning if you're planning this for dinner.

The Herb Situation

Don't stress if you're missing one herb from the list—I've made this with just parsley and chives and it was still fantastic. The key is using more fresh herbs than you think you need, because they mellow slightly once blended.

Serving Suggestions

This works as a light main course or as the perfect side alongside grilled fish or chicken. I've also topped it with grilled shrimp when I want something more substantial, and the combination is incredible.

• Chill your serving bowl for 10 minutes before assembling—it keeps everything crisp longer
• If taking to a potluck, pack the dressing separately and toss right before serving
• The dressing doubles beautifully as a dip for raw vegetables or crackers

Save

Every time I make this now, I think about Sarah showing up at my door with that bowl and how something so simple became one of my most requested recipes. That's the best kind of cooking discovery.

Recipe Questions & Answers

→ What fresh herbs are best for the dressing?

Basil, parsley, chives, and tarragon bring a vibrant, aromatic flavor that complements the dressing's creaminess.

→ Can I make this salad vegan?

Yes, substitute plant-based yogurt and vegan mayonnaise to keep the creamy texture without dairy.

→ What alternatives are there for sunflower seeds?

Pumpkin seeds or omitting the seeds altogether work well, especially for nut-free preferences.

→ How should I serve this salad for best taste?

Serve immediately after tossing to maintain freshness and the crispness of the vegetables.

→ Can protein be added to make it more filling?

Grilled chicken or shrimp can be added for extra protein and a heartier meal option.