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Green Goddess Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Calories 263kcal


  • 8 ounces haricots verts or regular green beans, trimmed
  • 12 cups mixed greens I used oakleaf lettuce
  • 2 cucumbers sliced
  • Grape tomatoes
  • 4 hardboiled eggs
  • 4 ounces of feta cheese or your choice, crumbled

Green Goddess Dressing

  • ½ cup Greek yogurt I used Chobani
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup sour cream
  • ¼ cup snipped chives
  • ¼ cup chopped fresh basil
  • 2 garlic cloves peeled
  • 2 teaspoon chopped anchovy about 2 fillets
  • ½ teaspoon kosher salt


  • For the dressing: combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
  • Cook haricots verts in a sauce pan of boiling salted water until crisp-tender, about 3 minutes. Transfer to a bowl of ice water immediately to stop the cooking process. Drain them well and pat dry.
  • Arrange haricots verts, cucumbers, and tomatoes atop the greens. You can either grate the hardboiled eggs or simply slice. Sprinkle with cheese of choice and serve with cold dressing.


Serving: 4g | Calories: 263kcal | Fat: 14.6g