If using an anchovy fillet, soak it in cold water for 5 minutes, then drain and finely chop. In a food processor, combine the anchovy (if using), parsley, sour cream, Greek yogurt, chives, vinegar, basil, salt, and pepper. Blend until smooth and set aside.

In a large bowl, add a generous portion of mixed greens. Incorporate trimmed snow peas and sliced cucumber to create a crunchy base for your salad.

Slice the avocado just before serving to prevent browning. Arrange avocado slices on top of the mixed greens.

Sprinkle pomegranate seeds over the salad and add crumbled feta cheese for added flavor and texture.

Drizzle the Green Goddess dressing generously over the salad. Use a spoon or tongs to toss the salad, ensuring all elements are evenly coated. Serve immediately.