Summer Garden Green Goddess Salad

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

4-6 servings



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


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.