Cos Salad With Avocado Green Goddess Dressing
Cos Salad With Avocado Green Goddess Dressing is a easy American recipe that serves 2. 350 calories per serving. Recipe by everydaygourmettv on YouTube.
Prep: 14 min | Cook: 7 min | Total: 31 min
Cost: $15.27 total, $7.64 per serving
Ingredients
- 4 pieces Free-Range Large Eggs (room temperature)
- 0.5 fruit Avocado (ripe, flesh only)
- 0.5 clove Garlic (minced)
- 2 pieces Anchovy Fillets (drained)
- 1 bunch Fresh Parsley (roughly chopped, stems removed)
- 1 bunch Fresh Tarragon (roughly chopped, minimal stems)
- 0.25 cup Fresh Chives (generous handful, roughly chopped)
- 1 tablespoon White Wine Vinegar (adds acidity)
- 1 pinch Salt (to taste)
- 1 pinch Black Pepper (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (just a splash, avocado provides most fat)
- 3 tablespoons Greek Yogurt (plain, full‑fat)
- 1 head Romaine Lettuce (Cos Lettuce) (inner crunchy leaves only, torn into thirds)
- 4 pieces Radish (thinly sliced)
- 0.5 cucumber Cucumber (sliced into rounds)
- 2 tablespoons Hazelnuts (roughly chopped, optional toasted)
Instructions
Soft‑Boil the Eggs
Fill a saucepan with water, bring to a rolling boil, then gently lower the four room‑temperature eggs into the water using a slotted spoon. Cook for exactly 6½ minutes, then immediately transfer the eggs to an ice‑water bath to stop cooking.
Time: PT7M
Temperature: boiling
Prep the Dressing Ingredients
Scoop the flesh of half a ripe avocado into the blender. Add half a minced garlic clove, two anchovy fillets, a small bunch of roughly chopped parsley, a small bunch of tarragon (stems mostly removed), and a generous handful of chives.
Time: PT5M
Blend the Green Goddess Dressing
To the blender add a splash of white wine vinegar, a pinch of salt, a pinch of freshly cracked black pepper, and a splash (≈1 tbsp) of extra‑virgin olive oil. Blend until smooth. Then add three tablespoons of Greek yogurt and blend again until the sauce is thin enough to drizzle.
Time: PT3M
Prepare the Vegetables
Thinly slice the radishes on a mandolin (or with a knife). Slice the cucumber into rounds. Tear the inner crunchy leaves of the romaine lettuce into thirds and set aside.
Time: PT5M
Assemble the Salad
On a large plate arrange the torn lettuce as a base. Scatter the sliced radish, cucumber rounds, and a sprinkle of chopped hazelnuts. Halve the soft‑boiled eggs and place them on top. Finally, drizzle the avocado Green Goddess dressing evenly over the salad.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 15g
- Fat
- 28g
- Fiber
- 5g
Dietary info: Vegetarian, Pescatarian, Gluten‑Free
Allergens: Eggs, Fish (anchovies), Dairy (Greek yogurt), Tree nuts (hazelnuts)
Ingredient Substitutions
- Instead of Free-Range Large Eggs: large chicken eggs
- Instead of Avocado: mashed avocado, extra Greek yogurt
- Instead of Garlic: garlic powder (1/8 tsp)
- Instead of Anchovy Fillets: anchovy paste (1 tsp)
- Instead of Fresh Parsley: cilantro
- Instead of Fresh Tarragon: dried tarragon (1 tsp)
- Instead of Fresh Chives: green onions (scallions)
- Instead of White Wine Vinegar: apple cider vinegar
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Extra Virgin Olive Oil: avocado oil
- Instead of Greek Yogurt: sour cream
- Instead of Romaine Lettuce (Cos Lettuce): butter lettuce
- Instead of Radish: daikon radish
- Instead of Cucumber: zucchini
- Instead of Hazelnuts: almonds, walnuts
Equipment Needed
- Saucepan
- Slotted Spoon
- Ice Bath Bowl (optional)
- Blender
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Small Bowl (optional)
- Salad Tongs (optional)
- Mandolin Slicer (optional)
Critical Steps — Do Not Skip
- Cooking the eggs for exactly 6½ minutes to achieve a runny yolk.
- Blending the dressing to a drizzle‑able consistency.
- Handling the lettuce gently to preserve its crunch.
Chef Tips from the Video
- For an extra herb punch, add a few leaves of fresh basil to the dressing.
- Use a kitchen timer for the egg cooking step; even a 10‑second variance changes the yolk texture.
- If you prefer a milder anchovy flavor, mash the fillets into a paste before adding.
Troubleshooting
Egg yolks are fully set instead of runny.
Reduce cooking time to 6 minutes or use slightly cooler water; immediately ice‑bath the eggs.
Dressing is too thick to drizzle.
Blend in a teaspoon of water or extra Greek yogurt until the desired consistency is reached.
Lettuce becomes soggy.
Dry the lettuce thoroughly and add dressing just before serving.
Hazelnuts taste bitter.
Toast the hazelnuts lightly in a dry pan for 2‑3 minutes before sprinkling.
Storage
Refrigerator: Dressing airtight for up to 2 days; peeled soft‑boiled eggs for up to 1 day. Keep lettuce dry in a separate container.
Freezer: Not recommended to freeze the salad or dressing.
Room temperature: Serve immediately; salad will lose crunch after about 1 hour at room temperature.
Make-Ahead Tips
- Prepare the dressing up to 2 days ahead and store chilled.
- Soft‑boil the eggs, cool in ice water, and keep unpeeled until serving.
- Keep lettuce separate and dry; assemble just before eating.
Frequently Asked Questions
What is the cultural significance and history of Green Goddess dressing in American cuisine?
Green Goddess dressing originated in the 1920s at San Francisco’s Palace Hotel, inspired by a French sauce and named after a popular Broadway musical. It became a staple of California cuisine, celebrated for its herb‑forward, creamy profile and is often used on salads and seafood.
How does the avocado version of Green Goddess dressing differ from the traditional California style?
The traditional version relies on mayonnaise and sour cream for richness, while the avocado version replaces much of the oil with the fruit’s natural creaminess, lowering saturated fat and adding a fresh, buttery flavor. Greek yogurt adds tang while keeping the sauce light.
What traditional regional variations of Green Goddess salad exist in the United States?
In the Pacific Northwest, the dressing often includes dill and is served over mixed greens with smoked salmon. In Southern California, avocado and citrus zest are common, and some versions add grilled chicken or shrimp for extra protein.
What occasions or celebrations is this Green Goddess Egg & Avocado Salad traditionally associated with in American holiday meals?
The salad’s bright colors and light feel make it popular at Christmas brunches, Easter lunches, and summer holiday picnics where a fresh, non‑heavy side is desired alongside richer main dishes.
What other American dishes pair well with this Green Goddess Egg & Avocado Salad?
It pairs beautifully with grilled salmon, roasted chicken, or a hearty quinoa bowl. For a full holiday spread, serve it alongside a honey‑glazed ham or a creamy potato gratin.
What makes this Green Goddess Egg & Avocado Salad special or unique in American cuisine?
It combines the classic Green Goddess herb blend with avocado’s healthy fats and soft‑boiled eggs for a velvety yolk center, creating a balance of richness and freshness that stands out among typical holiday salads.
What are the most common mistakes to avoid when making the Green Goddess Egg & Avocado Salad?
Overcooking the eggs, using too much olive oil which makes the dressing overly thick, and letting the lettuce sit in the dressing too long are the biggest pitfalls. Follow the exact 6½‑minute egg timing and keep the dressing separate until serving.
Why does this recipe use a splash of olive oil instead of a full cup like traditional Green Goddess dressing?
The avocado already provides a rich, buttery texture, so only a small amount of olive oil is needed to emulsify the herbs and add a subtle fruit‑forward flavor without making the sauce too heavy.
Can I make the Green Goddess Egg & Avocado Salad ahead of time and how should I store it?
Yes. Prepare the dressing and store it in an airtight container in the refrigerator for up to 2 days. Soft‑boiled eggs can be kept peeled in cold water, changed daily, for 1 day. Assemble the salad just before serving to keep the lettuce crisp.
What does the YouTube channel everydaygourmettv specialize in?
The YouTube channel everydaygourmettv focuses on simple, wholesome home‑cooking recipes that emphasize fresh ingredients, balanced nutrition, and approachable techniques for everyday cooks.
How does the YouTube channel everydaygourmettv's approach to American holiday salads differ from other cooking channels?
Everydaygourmettv emphasizes light, health‑forward twists—like using avocado and Greek yogurt—in classic holiday salads, while many other channels stick to richer, mayo‑heavy versions. The channel also stresses precise timing for perfect egg yolks and quick assembly for fresh texture.
Last updated: August 30, 2026
