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everything green salad with healthy green goddess dressing

A bowl is filled with chopped romaine lettuce, sliced cucumber, snap peas, scallions, and healthy green goddess dressing.

Healthy green goddess dressing blends avocado, fresh herbs, garlic, and lemon making our everything green salad a memorable trip to the Emerald City of sides.


Units Scale
  • 1 heart of Romaine lettuce or 1 head of iceberg lettuce
  • 2 cups snap peas, trimmed
  • 1 cucumber, diced
  • 3 scallions (green onions), thinly sliced

Green Goddess Dressing

  • 1 avocado
  • 1 cup fresh basil leaves
  • 2 Tbsp. chopped fresh chives
  • 2 Tbsp. fresh parsley
  • 2 cloves garlic, peeled and roughly chopped
  • 3 scallions (green onions) white and green parts
  • 1 Tbsp. lemon juice
  • 1/2 tsp. ground black pepper


  1. Wash then trim the ends from the snap peas. Place them in a steamer basket. Fill a pan with a few inches of water, then bring it to a boil. Add the steamer basket of snap peas and cover the pot. Steam for 2 minutes. Remove the snap peas immediately and run them under cold water to stop the cooking process. Alternatively, you can par-boil the peas by adding them directly to the boiling water for 1 minute, then draining and running the under the cold water. Allow them to cool and dry while you make the rest of the salad.
  2. Wash the lettuce then chop it into bite-sized pieces. Be sure to thoroughly dry the lettuce.
  3. Dice the cucumber, use a small spoon to remove the seeds if desired.
  4. Thinly slice the scallions and include half of the green parts, thinly sliced as well.
  5. Add the salad ingredients to a bowl.
  6. To make the dressing, add all the ingredients to a blender or food processor and blend until smooth.
  7. Add half of the dressing to the salad and then, using your hand, mix it into all the ingredients. Add more if desired or serve on the side.
  8. Top with a bit of freshly ground pepper if desired.


  • The dressing can be a bit heavy, so it’s best to use robust lettuce such as Romaine, iceberg, or endive. They will stand up better after mixing in the dressing and for storing leftovers.
  • If you are making a pour-over dressing, you may want to thin it a bit by adding water or more lemon juice. We ate leftover, fully dressed salad the next day, and it was still fresh and colorful.
  • In place of sugar snap peas, you can also use pea pods (they look similar). Use the same procedure to lightly steam them, or you can serve either raw.
  • Store leftover salad and dressing in a tightly sealed container in the refrigerator overnight.

Keywords: healthy green goddess dressing