Save The first time I made green goddess spread, I was trying to use up an overflow of herbs from my window garden. I blended everything together without really measuring, and the result was so shockingly good that I started putting it on everything from toast to roasted vegetables. This sandwich became my go-to lunch that summer, especially on days when I wanted something substantial but not heavy.
I made these for a picnic last spring and my friend kept asking what was in the spread. She could not believe it was mostly yogurt and avocado. We sat on a blanket in the park and ate them with our hands, getting dressing on our fingers and not caring a bit. Sometimes the simplest meals are the ones that stick with you.
Ingredients
- Greek yogurt: Use plain full fat for the creamiest texture. The tang balances perfectly with the rich avocado and fresh herbs.
- Fresh herbs: Parsley and basil are nonnegotiable here. The tarragon is optional but adds this lovely anise note that makes the spread taste restaurant quality.
- Avocado: Makes the spread luscious without needing tons of mayo. Ripe but not mushy is ideal.
- Sourdough bread: Hearty enough to hold all those vegetables without getting soggy. Toast it if you want that extra crunch.
- English cucumber: Fewer seeds and better flavor than regular cucumbers. Thin slices are key so they bend rather than crunch awkwardly.
- Sprouts: Alfalfa or radish sprouts add this incredible fresh texture and a little peppery bite.
Instructions
- Make the green goddess spread:
- Throw the yogurt, mayo, avocado, all your herbs, lemon juice, garlic, Dijon, salt, and pepper into a food processor. Blitz it until completely smooth and bright green, then taste and adjust the seasoning.
- Prep your bread:
- Light toast the sourdough slices if you want some crunch. Let them cool slightly so the spread does not melt right off.
- Spread generously:
- Slather a thick layer of that green goddess mixture on every single slice of bread. Do not be shy here.
- Pile on the vegetables:
- On two slices, layer the cucumber, avocado slices, greens, sprouts, radishes, shredded carrots, and green onions. Think height and color.
- Finish and serve:
- Drizzle the vegetables with a little olive oil if you want, then top with the remaining bread slices. Press down gently and cut each sandwich in half. Serve right away.
Save My neighbor started making this spread weekly after she tried it at my place. She says her kids will eat any vegetable if it has that green stuff on it. There is something about that herby creaminess that makes even the most skeptical vegetable eater come around.
Making It Your Own
Sometimes I add fresh dill or cilantro instead of tarragon depending on what I have. A little anchovy paste makes it taste even more like the classic green goddess dressing if you eat fish. The beauty is that this base spread works with almost any soft herb you throw in.
Best Bread Options
Sourdough is my default but multigrain, rye, or even a good whole wheat all work beautifully. Just avoid super soft sandwich bread because it will fall apart under all those vegetables. Gluten free bread holds up surprisingly well here if that is a consideration.
Serving Suggestions
Cut these into quarters for easy party appetizers or keep them whole for a proper lunch. They pair wonderfully with a crisp white wine or just sparkling water with lemon. I have also served them alongside a light soup for a more complete meal.
- Try pickled red onion for an extra pop of acid
- A handful of fresh basil leaves on top is never a bad idea
- Keep napkins nearby because these can get messy
Save Hope this becomes one of those recipes you turn to without thinking, the kind that feels like an old friend every time you make it.
Recipe Guide
- → What herbs are used in the Green Goddess spread?
Fresh parsley, basil, chives, and optional tarragon combine with garlic and lemon juice to create the herbaceous flavor of the spread.
- → Can the sandwich be made vegan?
Yes, substitute Greek yogurt and mayonnaise with dairy-free and vegan alternatives to maintain the creamy texture without dairy.
- → What types of bread work best for this sandwich?
Hearty sourdough or multigrain breads provide a sturdy base that complements the creamy and crunchy fillings well.
- → How can I add protein to this meal?
Adding grilled chicken or turkey slices boosts protein while maintaining the fresh flavors and textures.
- → Are there any tips for enhancing the vegetable layers?
Drizzling vegetables lightly with olive oil and adding pickled red onion or fresh herbs can elevate flavor complexity and freshness.