For the Green Goddess Salad:

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

For the Goddess Dressing:

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