Illuminating Green Goddess Salad

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A crisp, herb-packed salad with creamy avocado dressing that sparkles with vibrant greens and crunchy seeds, perfect for a bright lunch. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs mixed baby greens, avocado, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 cups mixed baby greens
• 1, diced avocado
• 1 cup, halved cherry tomatoes
• 1/2 cup, thinly sliced cucumber
• 2 tbsp, chopped fresh chives
• 2 tbsp, chopped fresh dill
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup Greek yogurt
• 2 tbsp, toasted sunflower seeds

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Whisk together 3 tbsp olive oil, 1 tbsp lemon juice, and 1/4 cup Greek yogurt in a small bowl until smooth and emulsified. Season with a pinch of salt and set aside.
2. Step 2: In a large bowl, combine 5 cups mixed baby greens, 1 diced avocado, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 2 tbsp chopped chives, and 2 tbsp chopped dill. Drizzle with 3/4 of the dressing and toss gently until leaves are evenly coated but not wilted.
3. Step 3: Divide salad among plates, top with 2 tbsp toasted sunflower seeds, and drizzle with remaining dressing. The dressing should cling to the greens without pooling, creating a luminous, evenly coated finish.