Green Goddess Salad with Cucumber

The vibrant green color of this salad always reminds me of the first days of spring when everything feels new and fresh. I stumbled upon this recipe during a farmers market trip where the vendor had set up samples of this incredible Green Goddess dressing with sliced cucumbers. My taste buds practically danced, and I immediately filled my basket with the necessary herbs to recreate it at home.

Last summer during a particularly sweltering heat wave, this Green Goddess salad became our unofficial family dinner three nights in a row. Nobody complained even once about the repetition because the cool, crisp vegetables and the creamy, herb-packed dressing were exactly what our bodies craved when the temperatures refused to drop below ninety.

Ingredients

• English cucumber: Its thin skin and minimal seeds make it perfect for this salad, plus the crunch provides a wonderful textural contrast to the creamy avocado.
• Fresh herbs: Dont skimp here because the combination of parsley, basil, chives, and tarragon creates the distinctive flavor profile that makes Green Goddess dressing so magical.
• Greek yogurt: I discovered this lighter base makes the dressing perfectly tangy without the heaviness of using all mayonnaise.
• Avocado: Choose one thats just yielding to gentle pressure for that perfect buttery texture that melts slightly into the dressing.

Instructions

Prep your vegetables:

Dice the cucumber and avocado into similar sized pieces, roughly half-inch cubes for the perfect balance in each bite. The vibrant colors alone will make your kitchen feel like a professional food photography studio.

Create the dressing magic:

When blending the herbs with yogurt and mayonnaise, pulse rather than blend continuously to maintain some tiny flecks of green throughout the dressing. Those little bursts of herb flavor make each bite slightly different and more interesting.

Dress with care:

Pour the dressing over your vegetables just before serving, then use two large spoons to gently fold everything together. This preserves the integrity of your avocado pieces rather than mashing them into oblivion.

Add the finishing touches:

Sprinkle those toasted nuts and cheese crumbles across the top after dressing the salad. The visual appeal of seeing these ingredients on top rather than mixed in makes the presentation so much more impressive.

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My normally vegetable-averse nephew actually requested seconds of this salad during our family cookout last year, whispering to me later that it was the dressing that converted him. His mother has been begging me for the recipe ever since, and now this Green Goddess creation has become something of a legend in our extended family gatherings.

Make It Your Own

Some nights I transform this side dish into a complete meal by adding grilled chicken marinated simply in lemon juice and olive oil. The warm protein against the cool, herb-flecked vegetables creates this delightful temperature contrast that somehow makes both components taste even better. Ive also tried it with seared shrimp when Im feeling a bit fancy or wanting to impress dinner guests.

Storage Secrets

If you somehow have leftovers, store the dressed salad separately from any additional dressing. The cucumber and lettuce will continue to release water, so giving everything a quick toss before serving the next day refreshes the entire dish. I learned this the hard way after finding a sad, soupy mess in my refrigerator when I initially combined everything into one storage container.

Seasonal Adaptations

During different times of the year, I adjust this recipe based on whats looking best at the market. In late summer, I might add sweet corn kernels or cherry tomatoes, while fall calls for some thinly sliced fennel or apple for a crisp sweetness.

• For winter variations when fresh herbs are expensive, substitute half the fresh herbs with their dried counterparts and rehydrate them in the lemon juice before blending.
• If youre serving this at a potluck or picnic, pack the dressing in a mason jar and the vegetables in a separate container to combine just before eating.
• Double the dressing recipe and use the remainder as a fantastic veggie dip or sandwich spread throughout the week.

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This Green Goddess Salad has rescued countless summer dinners when turning on the oven felt like a form of self-punishment. May it bring the same refreshing joy to your table that it consistently brings to mine.

Recipe FAQs

→ Can I prepare this salad ahead of time?

You can chop the vegetables and store them separately up to 4 hours in advance. Keep the dressing refrigerated separately and toss everything together just before serving to maintain crispness and prevent the avocado from browning.

→ What's the best way to prevent avocado from browning?

Add avocado to the salad just before serving and tossing. You can also coat the diced avocado lightly with lemon juice, which prevents oxidation and complements the herb dressing perfectly.

→ Can I make this dressing dairy-free?

Yes, substitute Greek yogurt with dairy-free yogurt and use vegan mayonnaise instead of regular mayonnaise. The flavor and texture will remain creamy and delicious.

→ How should I store leftover dressing?

Transfer the dressing to an airtight container and refrigerate for up to three days. Give it a good stir before using again, as some separation may occur. The dressing can also work as a dip for vegetables or a spread for sandwiches.

→ What proteins pair well with this salad?

Grilled chicken breast, shrimp, chickpeas, or hard-boiled eggs work wonderfully. For a vegetarian protein boost, add tofu or white beans. These additions transform the salad into a complete, satisfying meal.

→ Which herbs can I substitute in the dressing?

Dill, cilantro, or mint can replace tarragon. Arugula adds peppery notes instead of traditional herbs. Adjust fresh herb amounts based on potency—stronger herbs like dill work well at lower quantities.