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Great Green Goddess Salad

The classic Green Goddess dressing has a hint of anchovy for umami, but if you want to leave it out, you can. Top with cooked chicken or ham for a main course salad, or serve alongside grilled shrimp. Double the amounts in the dressing ingredients to make extra for salads throughout the week! Serves 4. Prep time: 20 minutes.


1     clove garlic
1     small anchovy (optional)
½     cup lightly packed fresh parsley
2     medium scallions, white and green parts separated
½    teaspoon dried tarragon
¼    cup plain Greek yogurt
2     tablespoons mayonnaise
1     tablespoon white wine vinegar
½    teaspoon salt
2     tablespoons olive oil
5     ounces baby spinach, washed and dried
1     medium cucumber, peeled and sliced
1     medium avocado, sliced


  • In the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again.
  • Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth.
  • With the machine running, drizzle in the olive oil until well mixed.
  • Transfer to a pouring cup or jar; keeps for four days, tightly covered, in the refrigerator.
  • Spread the spinach on a platter or four small dinner plates.
  • Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads.
  • Serve immediately.

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