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A summer salad with green goddess dressing and spoons.

Creamy Green Goddess Dressing over Summer Salad

Teri & Jenny
5 from 1 vote
Prep Time 25 mins
Servings 4
Calories 180 kcal



  • ¾ cup Plain Whole Milk Stonyfield Yogurt
  • 2 tablespoons extra virgin olive oil
  • ½ lime, juiced
  • 3 tablespoons chopped cilantro
  • 2 tablespoons thinly sliced chives
  • 3 to 4 mint leaves, chopped
  • 1 garlic clove, chopped
  • salt and cracked black pepper to taste


  • 4 heaping cups mixed greens
  • 2 carrots, shaved
  • cup crumbled queso fresco or feta feta will have a more salty bite
  • ¼ cup toasted and salted pepita seeds
  • edible flowers, optional
  • Fresh cracked black pepper


  • Place all dressing ingredients into a blender and blend until smooth.
  • Pour 3 tablespoons dressing into bottom of a large serving bowl.
  • Top dressing with mixed greens, shaved carrots, crumbled cheese, pepitas, and edible flowers.
  • Drizzle more of the dressing over the salad and finish with cracked black pepper.
  • When ready to serve, toss salad and dressing together until fully combined. Serve.


  • *Makes 1 cup dressing
  • *Salad Serves 3 to 4
  • *Seal excess dressing in an airtight container and store in the refrigerator for up to 3 days. Shake well before each use.


Calories: 180kcalCarbohydrates: 8gProtein: 6gFat: 15gSaturated Fat: 4gCholesterol: 13mgSodium: 139mgPotassium: 240mgFiber: 2gSugar: 4gVitamin A: 5340IUVitamin C: 6mgCalcium: 130mgIron: 1mg
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