Remove tough stems from the lacinato kale. Stack leaves, roll into a cigar, and thinly slice crosswise into ribbons. Place sliced kale in a large bowl.

Massage kale

Sprinkle 1/2 teaspoon salt and 1 tablespoon lemon juice (from dressing amount) or 1 teaspoon olive oil over the kale. Massage with clean hands for 1–2 minutes until leaves soften and darken. This reduces bitterness and makes the kale tender.

Assemble greens

Add baby spinach and torn green leaf lettuce to the bowl with massaged kale and gently toss to combine.

Prep vegetables and toppings

Add the thinly sliced cucumber, diced avocado, sliced radishes, and shredded carrot to the greens. Toss gently to distribute. Sprinkle toasted sunflower seeds and chopped chives over the top. If using, crumble feta or goat cheese and scatter evenly.

Dress and finish

When ready to serve, drizzle desired amount of green goddess dressing over the salad (about 3–6 tablespoons per serving) and toss gently to coat. Taste and adjust salt and pepper if needed. Serve immediately.

Housemade Green Goddess Dressing

Combine herbs and aromatics

In a food processor or high-speed blender, add the parsley, chives, tarragon, smashed garlic clove, and anchovy fillets (if using). Pulse until finely chopped.

Add base ingredients

Add mayonnaise, Greek yogurt, lemon juice, Dijon mustard, apple cider vinegar, olive oil, and the measured salt and pepper to the herb mixture.

Blend to emulsify

Blend on medium-high until smooth and fully emulsified, about 30–60 seconds. Scrape down the sides as needed.

Adjust texture and seasoning

If the dressing is too thick, add cold water 1 tablespoon at a time (up to 2 tablespoons) and blend until you reach a pourable but creamy consistency. Taste and adjust salt, pepper, or lemon juice as needed—add more lemon for brightness or a pinch more salt to balance.

Chill

Transfer dressing to a jar, cover, and refrigerate at least 30 minutes to let flavors meld. The dressing will keep in the refrigerator for up to 5 days.