Ingredients
Scale
For the Green Goddess Dressing:
- 1 cup fresh basil leaves, packed
- ½ cup fresh parsley leaves, packed
- ¼ cup fresh chives, chopped
- 2 cloves garlic, roughly chopped
- ½ cup buttermilk
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 2 English cucumbers (about 1½ pounds), cut into bite-sized pieces
- 2 cans (15 oz each) white beans, drained and rinsed
- ½ small red onion, thinly sliced
- ¼ cup fresh dill, chopped
- Salt and pepper to taste
- Optional: crumbled feta cheese, toasted sunflower seeds
Instructions
- Add the basil, parsley, chives, and garlic to a blender or food processor. Pour in the buttermilk, mayonnaise, lemon juice, and vinegar.
- Blend until smooth and bright green, about 30 seconds. Add salt and pepper, then blend once more to combine. Taste and adjust seasoning if needed.
- In a large bowl, combine the cucumber pieces, white beans, and sliced red onion. Pour about half of the green goddess dressing over the salad.
- Toss gently to coat everything evenly. Add more dressing if you like your salad on the creamier side.
- Sprinkle the fresh dill over the top and give it one final gentle toss. Season with additional salt and pepper to taste.
- Let the salad sit for 5-10 minutes before serving to let the flavors meld together. If you’re adding feta or sunflower seeds, sprinkle them on just before serving.
- Store any leftover dressing in an airtight container in the fridge for up to 5 days. It’s excellent on grilled chicken, drizzled over roasted vegetables, or used as a dip for raw veggies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
