Green Goddess Salad Recipe (The BEST Creamy Dressing)

What Makes This Special

What sets the Green Goddess Chopped Salad apart isn’t just the vibrant mix of ingredients—it’s the magic of the dressing.

This isn’t your average “pour some ranch and call it a day” situation. The Green Goddess dressing blends fresh herbs, tangy lemon juice, and a whip of creamy mayo or yogurt, creating a flavor explosion that’s simultaneously fresh, zesty, and indulgent without tipping into salad-sadness territory. Then there’s the chopping.

Everything is diced to just the right size, so every bite gets balanced hits of creaminess, crunch, and herbaceous brightness. It’s the salad equivalent of a perfect playlist: varied, harmonious, and impossible to stop enjoying.

What You’ll Need (Ingredients)

• For the salad:
• 2 cups chopped romaine lettuce
• 1 cup chopped kale, stems removed
• 1 cup chopped cucumber
• 1/2 cup chopped celery
• 1/2 cup chopped scallions (green onions)
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh tarragon (optional but recommended)
• 1 avocado, diced
• 1/2 cup cooked, crumbled bacon (optional but highly recommended)
• 1 cup halved cherry tomatoes
• For the Green Goddess dressing:
• 1/2 cup mayonnaise (sub Greek yogurt for lighter)
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon (or substitute with basil)
• 1 small garlic clove, minced
• 1 anchovy fillet or 1 teaspoon anchovy paste (yes, really, but optional!)
• Salt and freshly ground black pepper, to taste

How to Make It – Instructions

1. Prep all your ingredients: Wash, dry, and chop the romaine, kale, cucumber, celery, scallions, parsley, chives, tarragon, and tomatoes. Dice the avocado last to keep it fresh and vibrant.
2. Make the dressing: In a blender or food processor, combine mayonnaise, sour cream or yogurt, lemon juice, parsley, chives, tarragon, garlic, and anchovy.

   Blend until smooth. Taste and season with salt and pepper.

3. Combine salad base: In your biggest bowl, toss the romaine, kale, cucumber, celery, scallions, parsley, chives, tarragon, and tomatoes.
4. Add the dressing: Pour about 3/4 of the dressing onto the salad; toss gently but thoroughly to coat every chopped piece in that lush green goodness.
5. Add avocado and bacon: Fold in the diced avocado and crumbled bacon carefully to avoid mashing the avocado.
6. Adjust seasoning & serve: Taste, then add more dressing or seasoning as needed. Serve immediately for maximum crunch and freshness.

Preservation Guide

Got leftovers?

No judgment. Store the salad and dressing separately to avoid sogginess. Keep the chopped veggies in an airtight container in the fridge for up to 2 days, and the dressing sealed for up to 4 days.

Avocado’s tricky—it browns fast, so either eat it fresh or toss in lemon juice and store in a tightly sealed container with plastic wrap pressed on top. If you mix everything ahead of time, expect wilting faster than your enthusiasm on Monday morning.

Why This is Good for You

Let’s be honest—this salad isn’t just about looking good on your plate. It’s loaded with fiber, vitamins A, C, and KCommon Mistakes to Avoid

• Overdressing the salad: Too much dressing turns your masterpiece into a soggy mess. Less is more; you can always add more.
• Using too much kale: Kale is king but can be tough if overdosed. Balance it with softer greens to avoid chewing for days.
• Skipping the anchovy: It adds umami depth that makes the dressing sing.

  But if you’re a no-fish type, don’t stress—just add a pinch of soy sauce or miso.

• Chopping too large: Bite-sized means bite-sized. If your chunks are too big, the salad loses its harmony and becomes annoying to eat.
• Adding avocado too early: It browns and gets mushy fast. Add it last or just before serving.