Ingredients:
- cup fresh Parsley (packed)
- /2 cup fresh Basil Leaves (packed)
- /4 cup fresh Chives
- /2 cup full-fat Mayonnaise
- /4 cup Sour Cream or Plain Greek Yogurt
- small Anchovy Fillets (rinsed, optional)
- medium Garlic Clove
- tablespoons fresh Lemon Juice
- teaspoon Dijon Mustard
- teaspoon White Wine Vinegar
- /4 cup Extra Virgin Olive Oil
- Salt and Freshly Ground Black Pepper to taste
- cups Mixed Greens (Romaine, Butter Lettuce, Spinach)
- medium English Cucumber, diced
- medium Celery Stalks, thinly sliced
- large ripe Avocado, diced
- /2 cup Radishes, thinly sliced
- cup Cherry or Grape Tomatoes, halved
- /4 cup Toasted Nuts or Seeds (e.g., almonds or pumpkin seeds)
Instructions:
- Process the Herbs: Combine all fresh herbs (parsley, basil, chives), garlic, anchovies (if using), lemon juice, Dijon, vinegar, salt, and pepper in a food processor. Pulse until finely chopped and well combined.
- Emulsify the Base: Add the mayonnaise and sour cream/yogurt to the herb mixture. Pulse until smooth.
- Stream in Oil: With the motor running, slowly drizzle the olive oil through the feed tube until the dressing is creamy and emulsified. Taste and adjust seasoning (salt, pepper, or lemon juice).
- Chill: Transfer dressing to an airtight container and chill for at least 15 minutes to allow the flavours to meld.
- Prepare Vegetables: Thoroughly wash and dry all salad components. Chop the lettuce, dice the cucumber, slice the celery and radishes, and halve the tomatoes.
- Combine Base: In a large salad bowl, gently toss together the mixed greens, cucumber, celery, radishes, and tomatoes.
- Dress Lightly: Drizzle approximately half of the chilled Green Goddess dressing over the salad mixture. Toss gently until the greens are lightly coated.
- Final Touches: Divide the salad among serving plates. Top each serving with the diced avocado and a sprinkle of toasted nuts/seeds. Serve immediately with any remaining dressing on the side.