Whisk together your Greek yogurt, lemon juice, olive oil, honey, mint, and basil in a small bowl until you've got a smooth, creamy dressing. Don't skip this step — this is what makes your green goddess salad trending actually taste incredible. Taste it and adjust the lemon juice or salt if needed because fresh herbs vary in intensity.

Add 1/4 tsp sea salt and 1/4 tsp black pepper to your dressing, then give it one more good stir. I always taste it again at this point because sometimes I want more herbs or a little extra lemon kick. This is your chance to make it exactly how you like it before everything comes together.

Tear or chop your mixed spinach and arugula into bite-sized pieces if your pieces are too big, then transfer to a large serving bowl. I personally keep mine whole because it looks prettier and feels less like "rabbit food," if that makes sense. You want the greens to be the star, so don't pack them down into the bowl.

Arrange your sliced cucumber, halved cherry tomatoes, and diced avocado on top of the greens in whatever pattern feels right to you. I like to scatter them randomly because it looks more natural than perfect rows, but you do you. Don't toss everything yet — keeping components separate means it stays fresh-looking longer.

Sprinkle your chopped pistachios and roasted pepitas over the entire salad, distributing them pretty evenly. These nuts and seeds are what make your green goddess salad trending actually crunchy and satisfying, so don't skimp on them. Plus they add that visual pop that makes people want to immediately grab a fork.

Drizzle the creamy herb dressing across the top right before you serve it, and then give everything a gentle toss. This is important — wait until the last second to dress it because soggy salad is nobody's favorite salad. If you're making this ahead, keep the dressing separate in a container and combine just before serving.

Taste one more bite and adjust salt or lemon juice if you need to, then serve immediately while everything's still crisp and cold. I learned this the hard way after making a salad an hour early for a dinner party — it gets softer the longer it sits. Fresh is always better with this one, so timing it right before guests arrive is your best move.