# Components:
→ Vegetables
02 - 1 small cucumber, diced
03 - 1 cup radishes, thinly sliced
04 - 1 cup celery, finely chopped
05 - 1 avocado, diced
06 - 2 cups romaine lettuce, chopped
07 - 1/4 cup chives, finely sliced
→ Green Goddess Dressing
08 - 1/2 cup Greek yogurt
09 - 1/4 cup mayonnaise
10 - 2 tablespoons fresh parsley, chopped
11 - 2 tablespoons fresh basil leaves, chopped
12 - 2 tablespoons fresh tarragon, chopped
13 - 1 tablespoon lemon juice
14 - 1 tablespoon white wine vinegar
15 - 1 garlic clove, minced
16 - Salt and black pepper, to taste
# Directions:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes. Transfer eggs to an ice bath to cool, peel, and chop coarsely.
02 - In a large bowl, combine diced cucumber, thinly sliced radishes, finely chopped celery, diced avocado, chopped romaine lettuce, and finely sliced chives.
03 - Whisk together Greek yogurt, mayonnaise, chopped parsley, basil, tarragon, lemon juice, white wine vinegar, minced garlic, salt, and black pepper until smooth.
04 - Add chopped eggs to the vegetable mixture. Pour the dressing over the salad and toss gently until evenly coated.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
