Green Goddess Avocado Salad

Why this salad works

This is one of those salads that actually feels complete, not just something on the side.

It’s fresh, creamy, crunchy, and balanced in a way that makes you want to keep going back for another bite.

The dressing is where most of the flavour sits. It’s thick, herby, and coats everything properly without drowning it.

The avocado adds richness, the cucumber keeps it light, and the tomatoes bring just enough sweetness to break things up.

What makes it come together:

• A creamy green dressing that clings to the leaves and veg
• Chunks of avocado that stay intact and slightly soft
• Crisp lettuce and cucumber for texture
• Pops of tomato throughout for contrast
• A light scatter of seeds for crunch

Ingredients

For the salad

• 1 large romaine lettuce, chopped
• 1 avocado, sliced or cubed
• 1/2 cucumber, diced
• 150g cherry tomatoes, halved
• 2 tablespoons mixed seeds (sunflower or pumpkin work well)

For the green goddess dressing

• 1/2 ripe avocado
• 2 tablespoons olive oil
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• 1 small garlic clove
• 1 handful fresh herbs (parsley, basil, or a mix)
• Salt and black pepper

How to make green goddess avocado salad

1. Make the dressing
   Add the avocado, olive oil, yogurt, lemon juice, garlic, and herbs to a blender or small processor. Blend until smooth. The texture should be thick but spoonable. Taste and adjust seasoning.
2. Prepare the salad base
   Add the chopped lettuce to a large bowl. Scatter in the diced cucumber and halved tomatoes.
3. Add the dressing
   Spoon the dressing over the salad and toss gently. You want everything lightly coated, not heavily covered.
4. Add the avocado
   Add the avocado last and fold it through carefully so it keeps its shape.
5. Finish
   Sprinkle over the seeds for texture. Add a final pinch of salt or pepper if needed.

Bringing it together

Serve in a wide bowl so the ingredients are visible rather than packed in tightly.

Arrange a few slices of avocado on top for a clean finish.

The dressing should be evenly spread, lightly coating the leaves and vegetables without pooling at the bottom.

The final look should feel fresh and layered, with greens, reds, and pale tones all visible.

Tips for best results

• Use ripe but firm avocado so it holds its shape
• Keep the dressing thick so it coats properly
• Toss gently to avoid breaking down the lettuce
• Add seeds at the end so they stay crisp
• Serve soon after mixing for the best texture

Storage

This salad is best eaten fresh. If needed, store the dressing separately and combine just before serving to keep everything crisp.

Final note

This is the kind of salad that works as a full meal or a solid side. It’s simple, but when the textures and dressing are right, it doesn’t feel basic at all.