Green Goddess Cucumber Avocado (Printable)
Refreshing mix of cucumber, avocado, and herbs tossed in a tangy green dressing.
# What You Need:
→ Fresh Vegetables
01 - 1 large English cucumber, diced
02 - 1 large ripe avocado, diced
03 - 1 cup finely chopped romaine lettuce
04 - 1/2 cup thinly sliced green onions
05 - 1/2 cup chopped fresh basil leaves
06 - 1/4 cup chopped fresh chives
07 - 1/4 cup chopped fresh parsley
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt or sour cream
09 - 2 tablespoons mayonnaise
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon olive oil
12 - 1 small garlic clove, minced
13 - 2 tablespoons chopped fresh tarragon or 1 teaspoon dried
14 - 1 tablespoon chopped fresh dill
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Optional Toppings
17 - 1/4 cup crumbled feta cheese
18 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
# How To Cook:
01 - Dice the cucumber and avocado into uniform pieces. Finely chop the romaine lettuce, thinly slice the green onions, and chop the basil, chives, and parsley.
02 - Place the cucumber, avocado, romaine lettuce, green onions, basil, chives, and parsley in a large salad bowl. Toss gently to distribute the herbs evenly.
03 - In a separate mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, olive oil, minced garlic, tarragon, dill, salt, and pepper until smooth and creamy.
04 - Pour the dressing over the salad mixture. Toss gently to coat all ingredients while keeping the avocado pieces intact.
05 - Sprinkle crumbled feta cheese and toasted seeds over the top if desired. Serve immediately while vegetables remain crisp.
# Expert Tips:
01 -
- The dressing keeps for five days in the fridge and makes everything taste like summer
- You can prep all the vegetables ahead and they actually get better after marinating
02 -
- The dressing will taste quite sharp initially but mellows beautifully once it coats the vegetables
- Wait to add the avocado until just before serving if you are prepping this ahead
03 -
- Use a microplane to grate the garlic so it disappears completely into the dressing
- Let the dressed salad sit for just five minutes before serving, allowing flavors to meld