📖 Instructions

1. First, prepare the strawberries. Wash about a pint, hull them, and slice them into halves or quarters—depending on their size. If you're using frozen, let them thaw completely before proceeding. Pat them gently dry on some paper towels; this helps prevent a watery salad.
2. Next, wash and dry your lettuce really well. If you've got a salad spinner, use it! Dry lettuce is crucial for a good salad. Roughly chop the butter lettuce. You want nice, bite-sized pieces, not massive leaves.
3. Now, for the Green Goddess dressing. In a big bowl, whisk together 1/2 cup mayonnaise (I like Duke's, but use what you enjoy), 1/4 cup sour cream, 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped fresh parsley, 1 tablespoon fresh dill (or 1 teaspoon dried), 1 clove of garlic (minced), the juice of 1/2 a lemon, and a dash of salt and pepper. Taste and adjust as needed; some folks like it more lemony, others prefer a bit more garlic punch. This recipe is your canvas; adjust it to your taste preferences!
4. Gently toss the strawberries and lettuce together in your serving bowl. Don't be too rough; you don't want to bruise the lettuce. Then, add your Green Goddess dressing and gently combine again.
5. Finally, time for the finishing touches! Taste the salad and see if anything needs adjusting. Sometimes a sprinkle of more salt or pepper works wonders. Garnish with some extra fresh chives or parsley, if desired, and you're ready to serve! Perhaps with some crusty bread or grilled chicken on the side?