Ingredients
Salad
- 1 head of green leaf lettuce, chopped (4-5 cups)
- 1/2 cup diced green pepper
- 1 cup diced English cucumber
- 1/2 cup halved cherry tomatoes
- 1/3 cup diced red onion
- 1/4 cup unsalted sunflower seeds
- 1 avocado, sliced
Green Goddess Salad Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 anchovy fillets, minced (optional)
- 1 garlic clove, minced
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large bowl, combine the chopped green leaf lettuce, diced green pepper, diced English cucumber, halved cherry tomatoes, diced red onion, and unsalted sunflower seeds. Ensure all ingredients are fresh and evenly sized for the best texture.
- Add the Dressing: Drizzle the prepared Green Goddess dressing over the salad mixture. Using two wooden spoons, toss gently but thoroughly to coat all the salad ingredients evenly with the dressing.
- Top with Avocado and Serve: Arrange the sliced avocado over the dressed salad. Serve immediately to enjoy the creamy texture of the avocado alongside the crisp vegetables and tangy dressing.
Notes
- Use ripe but firm avocados to avoid mushiness in the salad.
- For a vegan version, substitute mayonnaise and sour cream with vegan alternatives.
- The anchovy fillets in the dressing add a classic umami flavor but can be omitted for a vegetarian option.
- Sunflower seeds add a nice crunch; feel free to substitute with toasted pumpkin seeds or walnuts.
- Prepare the dressing ahead and refrigerate for up to 2 days for better flavor meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
