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Green Goddess Salad with Peas and Avocado

Recipe courtesy of Bon Appétit’s Executive Chef Mary Nolan

Prep time: 15 mins


  • 1 cup (loosely packed) Italian parsley leaves
  • 1 cup (loosely packed) basil leaves
  • 1/3 cup fresh dill fronds
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/2 cup buttermilk
  • 1 small avocado (or 1/2 large), pitted and roughly chopped
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 6 cups assorted salad greens such as spinach, bibb lettuce, green leaf lettuce, and/or mache
  • 1 cup (loosely packed) sprouts (clover, alfalfa, or whatever strikes your fancy)
  • 3 tablespoons fresh mint leaves, thinly sliced
  • 1 small seedless cucumber, thinly sliced on the bias
  • Olive oil
  • Lemon for squeezing
  • Kosher salt
  • Freshly cracked black pepper
  • 2/3 cup peas, fresh or frozen, cooked and chilled
  • 2/3 cup sugar snap peas, thinly sliced on the bias
  • 2 small or 1 large avocado, pitted and cut into cubes
  • 1/4 cup shelled pistachios, roughly chopped


There’s nothing better than tossing up a big bowl of fresh greens, herbs and vegetables for a delightfully crunchy lunch or light dinner. This Green Goddess Salad with Peas and Avocado boasts big flavor and a ton of nutrients that will make you feel great about serving it to your family. With a guilt-free creamy dressing made with a variety of fresh herbs, avocado and Greek yogurt, your family will be requesting it on the weekly meal rotation.

  1. Combine all dressing ingredients in blender. Mix until smooth, but herbs are still visible (drizzle in a little more buttermilk if mixture seems too thick). Note: Dressing can be made the day before, but surface should be covered with plastic wrap to avoid discoloration.<br />
  2. Place salad greens, sprouts, 2 tablespoons mint leaves and cucumber in a large mixing bowl. Drizzle with olive oil and lemon juice and season with salt and pepper. Toss about to evenly mix and taste. It should taste balanced and well-seasoned. If it doesn't, add more of the above.
  3. Divide mixture among 4 salad bowls, evenly disturbing the sprouts and cucumber.<br />
  4. In the same mixing bowl, toss both kinds of peas with 1/2 cup of the Green Goddess dressing. Place dressed pea mixture atop the lettuce mixture. Top each with a quarter of the avocado, a tablespoon of pistachios, and a sprinkle of the remaining tablespoon of mint.<br /> Plum Pointer: Want to incorporate more green flavors into your baby's meal? Then check out our new eat your colors® Green for a puree of pea, kiwi, pear and avocado.<br />