In a blender or food processor, combine Greek yogurt, lemon juice, olive oil, garlic, half of the basil, and half of the chives. Blend until smooth and creamy. Season with salt and pepper to taste.

Thoroughly wash the mixed greens and pat dry with paper towels or use a salad spinner to remove excess moisture.

Dice the cucumber, halve the snap peas, and slice the avocado. Keep the avocado slices separate until ready to serve to prevent browning.

In a large salad bowl, combine the mixed greens, cucumber, and snap peas. Toss gently to distribute evenly.

Sprinkle the remaining fresh basil and chives over the salad for extra flavor and color.

Drizzle the green goddess dressing over the salad and toss gently to coat. Top with sliced avocado.

Serve the salad immediately while the greens are crisp and fresh. Pass extra dressing on the side if desired.