Green Goddess Salad

For the Green Goddess Salad:

• 2 cups snow peas or sugar snap peas or 2 celery stalks
• 1 broccoli crown small
• 1 lettuce head bibb, butter, or romaine; cut into bite sized pieces (about 3 to 4 cups
• 2 cups arugula baby
• 1 English cucumber quartered lengthwise, then cut into thin slices (about 2 heaping cups)
• 2 green onions thinly sliced (about 1/3 cup)
• 1 avocado cubed, divided, ripe
• kosher salt to taste, freshly ground
• black pepper to taste, freshly ground

For the Goddess Dressing:

• 1 cup yogurt nonfat, low fat, or whole, plain, Greek
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons extra-virgin olive oil
• 2 cups parsley roughly chopped; mixed fresh tender herbs
• 2 cups dill
• 2 cups basil
• 2 cups chives
• 2 cups cilantro
• 2 cups tarragon
• 2 cups mint
• 1 garlic roughly chopped, clove
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper ground
• ¼ teaspoon onion powder omit if using chives