A crunchy, creamy, fresh salad that goes with almost anything – and takes just minutes to pull together.
Hi Folks! Thanks so much for stopping by! This bright and zippy salad is one I’ve made again and again because it’s that easy—and that good. It also happens to be the perfect side for my Herbed Parmesan Dutch Baby (as pictured!) or just about any weeknight meal. It’s creamy, crisp, herby, a little tangy, and a lot delicious.
This recipe for Crispy Romaine Salad with Avocado Goddess Dressing & Pickled Red Onions is adapted from Cooking in Real Life by Lidey Heuck, a former assistant to Ina Garten and now a popular New York Times Cooking contributor. Known for her simple, fresh, and approachable recipes, Lidey delivers again with this vibrant and flavorful salad that’s perfect for everyday meals or easy entertaining.
Let’s talk salad: the star here is a super creamy, dairy-free avocado goddess dressing. It’s made with just one ripe avocado, a bit of mayo, fresh herbs, garlic, and lemon. It comes together fast in a food processor and doubles as a veggie dip or sandwich spread. So good. So simple.
Now let’s talk lettuce! The original recipe uses Little Gem, which is great if you can find it. But romaine is easier to grab at the store, just as crunchy, and holds up beautifully to the thick dressing. That crunch is everything.
To finish it all off, we toss in some quick-pickled red onions. They’re easy to make (seriously just vinegar, sugar, salt, and onion) and give the salad a perfect vinegary punch and pop of color.
Why you’ll love this Crispy Romaine Salad with Avocado Goddess Dressing & Pickled Red Onions
- Big crunch + creamy dressing = perfect bite
- Quick to prep—just blend, toss, and go
- Dairy-free without even trying
- Versatile dressing: use on sandwiches or as a dip
- Crowd-pleasing flavor combo with zingy pickled onions
- Make-ahead friendly (dressing and onions keep well)
Basic salad prep overview:
- Pickle those onions in red wine vinegar, sugar, and salt
- Make your dressing in the food processor
- Wash and dry your lettuce leaves
- Toss everything together in a big bowl—add more dressing to taste
Ingredients for the Crispy Salad, Avocado Goddess Dressing & Pickled Red Onions
- Hass avocado
- Mayonnaise
- Fresh garlic
- Fresh dill
- Fresh chives or scallions
- Lemon juice
- Black pepper
- Little Gem or romaine lettuce
- Red onion
- Red wine vinegar
- Sugar
- Salt
Helpful tools:
- Mini Food processor (great for dressings and sauces) or high-speed blender
- Salad spinner
- Large mixing bowl
- Mason jar for storing salad dressing
Simple swaps:
- Can’t find Little Gem? Use crunchy romaine.
- No chives? Use scallions.
- Want it vegan? Swap in a vegan mayo.
Pairing suggestions:
- Herbed Parmesan Dutch Baby (as shown!)
- Grilled chicken or steak
- Crispy roasted potatoes
- PIZZA, these amazing buns or Crusty bread
Store any leftover dressing in a sealed jar in the fridge for up to two days. Just use what you need and save the rest. It’s flexible and full of flavor.
I hope you give this one a try—it’s one of those easy wins you’ll keep coming back to. All thanks to Lidey’s simple, smart approach to everyday cooking.
Watch the step-by-step instructions in this video!
Crispy Romaine Salad with Avocado Goddess Dressing & Pickled Red Onions
Ingredients
Method
- Place the onion in a half-pint jar or other heatproof container and pack lightly with a spoon.
- In a small saucepan or skillet, combine the vinegar, ¼ cup water, the sugar, and salt. Bring to a simmer, stir to dissolve the sugar, then carefully pour the mixture over the onion.
- Set aside until cool. Use immediately or refrigerate for up to 5 days before serving.
- In a food processor, combine the garlic, dill, and chives and process until finely chopped. Scoop the avocado into the processor and add the mayonnaise, lemon juice, 1 teaspoon salt, and a few grind of black pepper. Process until smooth, 10 to 15 seconds. Set aside. (Or store in a sealed container in the refrigerator for up to 2 days before using.)
- Wash and dry the lettuce leaves in a salad spinner. Place the lettuce in a very large bowl and drizzle about half the dressing over the salad. Add the pickled onions and toss until well mixed. Add more dressing to taste, season with a pinch of salt and black pepper, and serve.
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If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on his page here and on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
5 responses to “Crispy Romaine Salad with Avocado Goddess Dressing & Pickled Red Onions”
This is a terrific recipe for spring…will make it for my wife tomorrow as a surprise!
That’s great, John! Enjoy!
I’m impressed-your wife will be delighted with, what has to be, a delicious salad. 🙂
This looks tasty! Thank you for the recipe!
Thank you, Kymber!