Summer Garden Green Goddess Salad

Your new go-to summer garden green goddess salad. Fresh butter lettuce, snap peas, radishes, cucumbers, scallions, cherries, and torn croutons. All combined with a vibrant green goddess dressing. It’s refreshing and simple. Just the perfect salad to add on to any summer menu.

Summer Garden Green Goddess Salad

summer produce

I love throwing together a “table salad” as a quick side dish during the summer months. Just like this butter lettuce salad, my idea of a table salad is one that is meant to be shared, one with lots of seasonal produce and a really good dressing, and one that typically has some crispy homemade croutons on top.

I recently went to my local farmer’s market and threw just about everything fresh & beautiful into this summer garden green goddess salad. It’s crunchy, extremely refreshing, and drizzled with a tangy green goddess dressing.

Summer Garden Green Goddess Salad

Summer Garden Green Goddess Salad

summer garden green goddess salad – the breakdown

butter lettuce – It’s soft and slightly sweet, the perfect lettuce to hold lots of crunchy vegetables.

fresh sugar snap peas – You’ll want to cut off the ends and pull off the strings on either side of the snap pea. They add a nice crisp bite to the salad.

radishes – They add beautiful color and texture. You can cut these in half if you prefer a thick radish texture, but I find them easiest to enjoy when shaved thinly.

baby cucumbers – Because every good summer salad needs a fresh cucumber.

scallions – Most of the ingredients in this salad are pretty neutral in flavor, so I like adding in some scallions for an onion bite.

sweet cherries – A fun ingredient to bring a little bit of sweetness. They’re definitely optional, but make for a really pretty contrast to all the green.

torn croutons – You’ll take some sourdough bread (or any fresh, crusty bread) and just use your hands to tear it into smaller pieces. Heat up some olive oil in a skillet and cook the croutons onto golden & crisp. Make sure to season with salt immediately when the bread is still hot.

green goddess dressing – A summer essential. I love making big batches of this all summer long. Obviously perfect for salads but also great drizzled over chicken or fish, tossed with grains like farro, or even used as a dip. I use spinach, greek yogurt, and olive oil as the base…with lots of basil, dill, garlic and lemon for flavor.

Looking for more summer salad recipes? A few favorites…

Grilled Romaine Salad with Caramelized Shallot Vinaigrette
Sour Cream Cucumber Salad
Charred Mexican Salad with Pistachio Cumin Vinaigrette

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Summer Garden Green Goddess Salad

Summer Garden Green Goddess Salad

summer garden salad with butter lettuce, snap peas, radishes, cucumber, cherries, scallions, torn croutons, and a vibrant green goddess dressing 

4-6 servings

Ingredients

Scale

Green Goddess Dressing

  • 1 packed cup (1 ½ oz) spinach
  • 1 packed cup (¾ oz) fresh basil
  • ½ packed cup (½ oz) fresh dill 
  • 2 cloves garlic, chopped
  • 1 cup (8 oz) greek yogurt
  • ¼ cup extra virgin olive oil 
  • 1 tsp lemon zest 
  • ¼ cup freshly squeezed lemon juice
  • 2 tbsp water 
  • ½ kosher salt 

Summer Garden Salad

  • olive oil
  • 4 oz sourdough bread, torn into 1” pieces 
  • kosher salt
  • 4.5 oz butter lettuce leaves
  • 4 oz fresh snap peas, stems + strings removed
  • 4 oz radishes, thinly shaved
  • 2 baby cucumbers, chopped
  • 6 oz sweet cherries
  • 2 scallions, thinly sliced 
  • garnish: fresh dill leaves 

Instructions

Green Goddess Dressing

  1. Combine the spinach, basil, dill, and garlic in a food processor. Pulse to combine. 
  2. Blend in the greek yogurt, olive oil, lemon zest, lemon juice, water, and salt until smooth, scraping down the sides of the bowl as needed. 
  3. Transfer to a container and reserve in the fridge until ready to serve. 

Summer Garden Salad

  1. Heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Add the torn bread and cook for a few minutes until golden brown and crisp, stirring often. Turn off the heat and season well with salt. 
  2. Add the butter lettuce leaves to the bottom of a large serving bowl. Arrange the snap peas, radishes, cucumbers, cherries, scallions, and croutons over the lettuce. 
  3. Drizzle the green goddess dressing over top and garnish with dill leaves (reserve any extra green goddess dressing for another use). Serve as is or toss well to combine.

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Summer Garden Green Goddess Salad

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