Everything Green Salad with Green Goddess Dressing

  • prep time25 min
  • total time 28 min
  • serves 4
Lynn Crawford
Lynn Crawford

I love salads to be filled with lots of vegetables rather than lots of lettuce. I add Boston lettuce to this one for its buttery flavor and wonderful silkiness, but otherwise I stick to beautiful robust green vegetables. The peas and asparagus—bright green, warm, and sweet—will stand out, complemented by the avocado’s creaminess, the dill’s freshness, and the feta’s saltiness.

Courtesy of Chef Lynn Crawford for Cook for the Cure 2013.

121 Ratings
Directions for: Everything Green Salad with Green Goddess Dressing


Everything Green Salad

½ cup (125 mL) sugar snap peas

4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces

1 baby cucumber, sliced

1 small zucchini, cut in ribbons with a vegetable peeler

1 halves Boston lettuce, torn into bite-size pieces

2 green onions, sliced

1 small avocado, peeled and cut in wedges

2 sprig dill, coarsely chopped

2 oz (55 g) feta cheese, crumbled

½ cup Green Goddess Dressing (see recipe)

salt and pepper

Green Goddess Dressing with Shallot & Herbs

1 ripe avocado, peeled

1 shallot, chopped

1 clove garlic, peeled

1 cup (250 mL) mayonnaise

½ cup (125 mL) sour cream

½ cup (125 mL) loosely packed flat-leaf parsley leaves

2 Tbsp (30 mL) chives, chopped

2 Tbsp (30 mL) lemon juice

salt and pepper


Everything Green Salad

1. Half-fill a medium saucepan with cold salted water and bring to a boil over medium-high heat.

2. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.

3. In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper and serve immediately.

Green Goddess Dressing with Shallot & Herbs

1. Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.

See more: Vegetables, Salad, Lunch, Dinner, Main, Appetizer, Cheese, Quick and Easy


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