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Green Salad with Green Goddess Dressing

Green Salad with Green Goddess Dressing

This rich, creamy dressing makes a great dip for raw vegetables, but here we’re using it to dress a simple green salad.
Prep Time 45 minutes
Total Time 45 minutes
Servings 4 people

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Measuring cups
  • Blender or food processor(adult needed)
  • Large bowl
  • Tongs
  • Lidded container


For the Dressing:

  • 1/2 ripe avocado, pitted and peeled
  • 1/4 cup plain Greek yogurt
  • 2 scallions, roots trimmed off, green and white parts chopped
  • 2 tablespoons  white wine vinegar or lemon juice
  • 1 garlic clove, peeled, or 1/2 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1/4 cup  fresh parsley or basil leaves, chopped
  • 1 tablespoon chopped fresh tarragon leaves or 1teaspoon dried tarragon
  • 1/2 teaspoon salt

For the Salad:

  • 1 head romaine lettuce, washed, dried, and cut or torn into bite-size pieces
  • 1 cucumber, peeled (if you like) and diced
  • 4 radishes, sliced (if you like)


To make the dressing:

  • Put the avocado, yogurt, scallions, vinegar or lemon juice, and garlic in the blender or food processor fitted with the steel blade. Put the top on and process until smooth.
  • Add the olive oil, parsley or basil, tarragon, and salt and process until completely blended. Taste the dressing on a piece of lettuce. Does it need more vinegar? A pinch of salt? If so, add it, then blend again.

To make the salad:

  • Put the lettuce, cucumber, and radishes (if using) in the bowl, drizzle on about one-third of the dressing, and toss with the tongs. Taste a piece of lettuce and add more dressing to the salad if it needs it. Refrigerate the leftover dressing in the lidded container for up to 3 days.
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