
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.
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Measuring spoons
- Measuring cups
- Blender or food processor(adult needed)
- Large bowl
- Tongs
- Lidded container
Ingredients
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)
Instructions
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.