Green Goddess Avocado Cucumber (Printable)

Vibrant mix of avocado, cucumber, fresh herbs, and tangy dressing for a light, refreshing dish.

# What You Need:

→ Salad Base

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 parsley, chives, and 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
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 basil, parsley, chives, and tarragon, chopped
15 - 1 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Combine the chopped romaine lettuce, diced cucumber, avocados, sliced scallions, fresh herbs, and radishes in a large salad 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. Process until completely smooth and creamy, about 30-45 seconds.
03 - Pour the green goddess dressing over the prepared vegetables. Use salad tongs to toss gently, ensuring all ingredients are evenly coated with the dressing.
04 - Sprinkle toasted sunflower seeds over the top for added texture, if using. Serve immediately while vegetables remain crisp and avocados are fresh.

# Expert Advice:

01 -
  • The dressing alone has become my go-to for everything from sandwiches to roasted vegetables
  • It hits that perfect spot between light and satisfying, especially when you want something that feels substantial but not heavy
02 -
  • The dressing keeps for five days in the fridge and actually gets better as the flavors meld together
  • If you're making this ahead, dress everything except the avocado and add it right before serving
03 -
  • Toast your sunflower seeds in a dry skillet over medium heat until they're golden and fragrant, about 3 minutes
  • When blending the dressing, stop once to scrape down the sides so all those herb bits get fully incorporated

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