Green Goddess Salad With Romaine, Cucumber and California Avocado

Start to Finish: 20 minutes
Yield: 6 Servings, 1 1/2 cups

2 hearts of romaine lettuce
1 hot house cucumber, peeled, seeded, sliced 1/4 inch wide half moons
4 radishes, sliced thin
1 California avocado, ripe
1/2 cup Green Goddess Dressing
1 tablespoon chives, cut 1/4 inch wide
Salt, pepper and lemon juice to taste


  1. Cut lettuce in half lengthwise, remove core and cut into 1inch wide pieces, wash well and spin in salad spinner to remove excess water.
  2. Combine lettuce, cucumber, and radishes in a large bowl. Sprinkle with salt and pepper.
  3. Cut avocado in half lengthwise and remove pit. Use a large kitchen spoon to scoop out the flesh. Cut into 1/2 inch cubes. Sprinkle with salt and pepper.
  4. Toss romaine mixture with the salad dressing, adjust seasoning with salt, pepper and a squeeze of lemon, gently mix in the avocado.
  5. Divide among 4 plates. Sprinkle with chives.

Culinary Note:
The cucumbers, radishes and lettuce can be cut in advance. Wait until the last minute to cut the avocado or it will brown.


  • Replace cucumber and radishes, with any of the following vegetables: jicama, tomato, red, green or yellow peppers, cherry tomatoes, hearts of palm, or celery.
  • For a heartier salad: add 8 ounces of cooked chicken breast cut in ½ inch pieces tossed with 2 tablespoons dressing.