The Greenest Green Salad

These are snap peas we're talking about, not individual peas. pile them up and slice. There's only two cups. Shouldn't take more than a minute.

Let me highly recommend Dukes Mayonnaise. It the only widely available mayonnaise that doesn’t contain sugar. Didn’t realize that until I started reading ingredients in everything. No sugar and tastes great. Try it, you will like it.

Holy cow. This salad was so good I nearly forgot my own name. I did not have the snap peas, so I added some jicama for sweetness. I used basil, mint, dill, chives and parsley in the dressing. Served along side a perfect piece of salmon. To die for!

Bob, you posted essentially the same comment twice on your largely irrational fear of e.coli so I'll do the same. You do know that there are other places to get romaine lettuce besides large chain grocery stores right? Maybe I'd like to try this salad with lettuce from my garden.. or the farmers market.. or my friends garden.. or somewhere not tainted with e coli.. maybe..

Fantastic salad and fantastic dressing. I will definitely make this again, and again. It definitely takes longer than 20 minutes, however. As much as I love so many NYT recipes, I often encounter a time differential. No one has ever characterized me as slow -- have others found recipes often take significantly more time than noted? That said, this is worth the extra time. A special salad that's perfect for serving to guests or enjoying solo.

Where is the dressing?

I originally gave this recipe “only” 4 stars, mostly because it seems ridiculous to give a kind of non-recipe (like one for a green salad) the full five. But then... I couldn’t stop making this salad. I crave it almost daily. It’s super basic, but there’s something about the freshness and crunch that plays so well with the avocado. Add a boiled egg, some homemade ranch dressing, and a slice of buttered no-knead bread, and you’ve got yourself one heckuva lunch.

Susan, had to write you as I laughed out loud at "this salad was so good I nearly forgot my own name." For that reason alone, I'm convinced to go all-in green tonight. Thank you!

The author adds this note in her cookbook: "I am not sure I want to live in a world where ranch dressing is more beloved than Green Goddess, which is superior in both name and taste, so I'm doing everything in my power to bring this vibrant, herb-packed green dressing into the limelight. Green Goddess is a kitchen MVP. It can be used as a salad dressing, yes, but it's also a dip for crudites, a marinade for grilled chicken, and it's great on pizza or with fries, too."

Did you all read Sam Sifton's introduction? He mentions that we should substitute another kind of lettuce. There's even a link to a Vox article about the E. Coli outbreak.

loved this salad! Cucumbers don't like me, so I avoid them. Used celery instead. The crunchiness from celery and peas was great. Next to a grilled chicken cutlet ... dinner was quick, and delicious.

I love Goddess Dressing but never would have dreamed of making it myself. This was AMAZING and well received by everyone at the table, ages 55 to 2. I can't wait to make it again and have leftover dressing on a BLT!

Left the snap peas raw and added chickpeas for heft. Simple and delicious—I'll be eating this all week.

I made this salad last night and my husband and I could not stop eating it. I am going to use the leftover dressing to have as a snack with cucumbers and will probably have the salad again tonight because the amount of dressing was very generous. I think it will be a staple for summers to come in our house. We had it with some grilled salmon, it just paired very well. I did not use tarragon, do not think it is needed.

To save time, I would lightly nuke the snap peas and chop all at once not one at a time....