Green Salad with Dressing

Last summer my neighbor brought over an armful of herbs from her garden, saying they needed to be used before the heat got them. I stood there staring at bundles of parsley, tarragon, and chives, not quite sure what to do with such abundance. Something told me to blend them all together with whatever creamy things I had in the fridge. That impulsive herb experiment turned into the most vibrant dressing I have ever made.

I made this for a backyard gathering last month, and everyone kept asking what was in that bright green sauce. Watching friends go back for third servings of salad made me realize how something so simple can feel so luxurious. Now I always keep a jar of this dressing handy for those moments when I need to make lunch feel like a treat.

Ingredients

• Mayonnaise: The creamy base that holds all those herbs together
• Sour cream: Adds a slight tang that cuts through the richness
• Fresh parsley: The backbone of that classic green goddess flavor
• Fresh tarragon: Brings a subtle anise note that makes this dressing distinctive
• Fresh basil: Sweet and bright, keeps the herbs from tasting too grassy
• Fresh chives: Mild onion flavor that rounds everything out
• Anchovy fillets: Optional, but they add that savory depth you cannot quite place
• Lemon juice: Essential brightness that wakes up all the flavors
• Mixed salad greens: Use whatever looks fresh and crisp at the market
• Cucumber and radishes: Provide crunch and contrast to the creamy dressing
• Sugar snap peas: Add sweetness and a satisfying snap in every bite
• Avocado: Creamy richness that pairs perfectly with the herb sauce

Instructions

Blend the dressing base:

Combine the mayonnaise, sour cream, lemon juice, vinegar, garlic, salt, and pepper in your blender. Let it whirl for thirty seconds until everything looks smooth and friendly.

Add all those fresh herbs:

Toss in the parsley, chives, tarragon, basil, and anchovies if you are using them. Blend again until the mixture turns the most gorgeous bright green you have ever seen.

Taste and adjust:

Dip a spoon in and see what you think. Add more salt or a squeeze of lemon if it needs a little wake-up call.

Prep your vegetables:

Slice the cucumber into thin rounds, cut the radishes as thin as you can manage, and snap the peas in half. The thinner the better, honestly.

Assemble the salad:

Pile all those greens and vegetables into your biggest bowl. Drizzle about half the dressing over everything and toss gently with your hands.

Finish it off:

Arrange the avocado slices on top like little green moons. Sprinkle with extra fresh herbs and serve right away with more dressing on the side.

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My sister visited last week and insisted I teach her how to make this. We stood in the kitchen drinking wine and picking herbs off their stems, laughing about how something so simple could taste so good. That is the magic of fresh ingredients really shining.

Making It Your Own

Sometimes I swap in Greek yogurt for some of the sour cream when I want it lighter. Other times I add a handful of cilantro if I am feeling adventurous. The beauty here is that almost any fresh green herb works beautifully.

Perfect Pairings

This salad holds its own next to grilled fish or roasted chicken. I have also served it alongside sandwiches for a light summer dinner. The crisp vegetables and creamy dressing make everything taste fresher.

Serving Suggestions

Chilled bowls make such a difference, keeping everything crisp and cool. I often put the serving bowls in the freezer for ten minutes before plating. It sounds fussy but makes the salad feel special.

• Leftover dressing doubles as a dip for raw vegetables
• Add some toasted nuts for extra crunch and protein
• Try it as a sauce for grilled vegetables or fish

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There is something deeply satisfying about making something so vibrant and delicious from humble ingredients. This salad has become my go-to for whenever I want to feel like I am eating well without any fuss.

Recipe Q&A

→ What ingredients give the dressing its unique flavor?

The dressing features fresh herbs like parsley, chives, tarragon, and basil, combined with lemon juice, sour cream, and mayonnaise for a creamy and herbaceous taste. Optional anchovies add subtle umami depth.

→ Can this salad be served as a main dish?

Yes, adding grilled chicken or shrimp boosts protein, turning it into a satisfying main course while maintaining freshness.

→ How can I keep the salad greens crisp?

Chilling salad plates before serving and keeping greens dry until just before tossing helps maintain their crispness and texture.

→ Is the dressing suitable for vegans?

For a vegan version, substitute the mayonnaise and sour cream with plant-based alternatives and omit anchovies for a creamy, dairy-free dressing.

→ What dishes or drinks pair well with this salad?

This fresh green salad pairs nicely with crisp white wines like Sauvignon Blanc or a sparkling water to complement its bright flavors.