Green Goddess Salad

10 mins active15 mins totalMakes 3-4 servings
With early spring produce sneaking into season, we’re making our meals herbaceous as all get out. This version of Green Goddess dressing is not only full of herbs but creamy (from the avocado), tangy (from the lime) and packed with flavor (from the anchovy and garlic). It elevates any simple green salad into a heartier dish and it comes with a bonus too: extra dressing can be used to marinate chicken or spread onto a thick slice of toast the next day!


1 Avocado

About 3 tbsp Parsley

About 2 tbsp Chives

About 3 tbsp fresh Mint

1 Anchovy Fillet (optional)

1 clove of Garlic, peeled

About 4 tbsp Olive Oil

The juice of 1 Lime

Salt & Pepper

1 Watermelon Radish, shaved or sliced thinly

2 heads of Butter Lettuce

Step 1

Combine all ingredients (except lettuce and radish) in a blender and pulse until smooth. Taste and adjust for salt, pepper and acid levels. We’re aiming for a texture that’s slightly more liquid than mayo here, so if you need to thin it out, add a tablespoon of water and blend again.

Step 2

To dress the salad, season the lettuce with a pinch of salt first and gently toss. Drizzle a few tablespoons of the Green Goddess on the lettuce and toss very gently with your hands. Taste a piece of lettuce: if you want more dressing, drizzle it on and toss gently again.

Step 3

To finish, add the watermelon radish and any extra herbs and dig in!