Green Goddess Avocado Salad

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A nutritious and delicious Green Goddess Salad made from cos lettuce, cucumber, celery, radishes, green apple and a creamy avocado dressing! The perfect addition to your summer meals or Christmas table.

A platter of salad with lettuce, cucumber, radish, avocado, and pomegranate seeds, drizzled with green dressing. Gold serving utensils and a red napkin are beside it.

This Green Goddess Avocado Salad is fresh, crunchy and vibrant - a perfect summer side dish with crisp greens, creamy avocado, juicy apple and pops of pomegranate, finished with a creamy avocado dressing. We have such an extensive collection of amazing salads on out website, be sure to check out the whole collection here - VJ cooks salads.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Green Goddess Avocado Salad

Ingredient notes:

Various fresh ingredients including lettuce, celery, cucumber, radishes, apple, avocado, lemon, parsley, green onion, pomegranate seeds, garlic, mayonnaise, olive oil, maple syrup, and soy sauce.

Cos lettuce - Crisp and refreshing, it forms the perfect base for this salad and holds up well once dressed.
Avocado - Used both in the salad and the dressing, adding creaminess and richness throughout.
Pomegranate seeds - These add a burst of sweetness and colour that really lifts the whole dish.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Add all of the dressing ingredients to a blender or food processor, then season well with salt and pepper.

A blender cup containing avocado, yogurt, and a piece of jalapeño, with a detached blade lid on the side, set on a wooden surface.

A blender cup filled with a green smoothie is attached upside down on a blender base, with measurement markings visible on the cup.

Blitz until smooth and combined. Add extra water or olive oil if you need to thin it to a drizzling consistency. Set aside in the fridge until ready to serve.

A blender cup filled with thick green sauce sits on a wooden surface next to its lid, which also has some sauce on it, and an empty glass pitcher.

A glass pitcher filled with creamy green sauce sits on a wooden surface.

Separate, wash and dry the cos leaves. Thinly slice the celery, radish, apple and cucumber. I used a mandolin to make it faster.

A wooden board with sliced cucumber, avocado, radish, celery, and apple; nearby are romaine lettuce, a jar of dressing, and a small bowl of pomegranate seeds.

A white plate filled with fresh romaine lettuce leaves arranged neatly on a wooden surface.

Arrange the cos lettuce on a large platter. Scatter over, in layers, the cucumber, celery, radishes and apple. Top with chopped avocado and scatter over the pomegranate seeds.

A platter of fresh salad with sliced cucumbers, radishes, green apples, and leafy greens arranged on a white dish.

A salad with sliced cucumbers, radishes, green apples, avocado chunks, and green dressing on top, served on a white plate.

Drizzle with the avocado dressing just before serving.

Salad with romaine lettuce, sliced cucumber, radish, avocado, and pomegranate seeds, drizzled with a creamy green dressing, served on a white oval plate with gold utensils.

Recipe FAQs:

Can this salad be made ahead of time?

Yes - prepare the vegetables and dressing ahead of time, then store separately in the fridge. Assemble and dress just before serving.

What other greens can I use instead of cos lettuce?

Iceberg, rocket or baby spinach all work well as substitutes depending on what you have on hand.

Can I make this dairy-free?

Yes, swap the yoghurt for a dairy-free yoghurt alternative to keep the dressing creamy.

Storage:

Store leftover salad (undressed) in an airtight container in the fridge for up to 24 hours.

The avocado dressing can be stored separately in a sealed container for up to 2 days. Press cling film directly onto the surface to prevent browning.

Top tips:

A mandolin makes slicing the vegetables quick and gives an even, professional finish.
Chill the dressing for 10-15 minutes before serving for an extra refreshing flavour.
Drizzle the dressing just before serving to keep the lettuce crisp and fresh.
If making ahead, prep all components separately and assemble right before serving.

A fresh salad with sliced cucumbers, radishes, avocado chunks, pomegranate seeds, and green dressing on a bed of leafy greens.

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Green Goddess Avocado Salad

Yield: Serves 6

Prep Time: 25 minutes

Total Time: 25 minutes

A nutritious and delicious Green Goddess Salad made from cos lettuce, cucumber, celery, radishes, green apple and a creamy avocado dressing!

Ingredients

2 small cos lettuce
1 cucumber, finely sliced
2 stick celery, finely sliced
150g radishes, thinly sliced
1 green apple, finely sliced
1 avocado, diced
50g pomegranate seeds

Avocado Dressing

1 avocado
150g natural yoghurt
2 Tbsp chopped parsley
1 spring onion, roughly chopped
2 Tbsp rice vinegar
2 Tbsp olive oil
1 clove garlic
2 Tbsp lemon juice
1 tsp maple syrup
2 Tbsp water

Instructions

Add all of the dressing ingredients to a blender or food processor, then season well with salt and pepper.
Blitz until smooth and combined. Add extra water or olive oil if you need to thin it to a drizzling consistency. Set aside in the fridge until ready to serve.
Separate, wash and dry the cos leaves. Thinly slice the celery, radish, apple and cucumber. I used a mandolin to make it faster.
Arrange the cos lettuce on a large platter. Scatter over, in layers, the cucumber, celery, radishes and apple. Top with chopped avocado and scatter over the pomegranate seeds.
Drizzle with the avocado dressing just before serving.

Notes

Swap the cos lettuce for iceberg, rocket or baby spinach.
Add cooked chicken for extra protein to make it a full meal.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gCholesterol: 2mgSodium: 49mgCarbohydrates: 17gFiber: 6gSugar: 9gProtein: 4g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya