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