This bowl isn't just a green goddess bowl because of the name of the dressing -- it also makes you feel like a goddess after eating it! Use whatever herbs and veggies you have available in every shade of green. Cilantro or dill can be substituted for basil. Swap out the lemons with limes or use sour cream instead of yogurt… the possibilities are endless!
For the dressing: Add the basil, yogurt, chives, parsley, lemon juice, lemon zest, scallion whites, jalapeno, garlic and 3/4 teaspoon salt to a mini food processor. Pulse until roughly combined (about 10 times), scraping down the sides halfway through. With the motor running, drizzle in the oil until the dressing is smooth and creamy, scraping down the sides occasionally. Transfer the dressing to a small bowl, cover with plastic wrap and keep refrigerated until ready to serve.
For the toppings: Toss the broccoli florets, oil and 1/4 teaspoon salt on a baking sheet. Bake until some parts are charred but still bright green, about 10 minutes. Set aside to cool, about 10 minutes.
Bring a medium pot of salted water to a boil. (This pot will be used to cook the snap peas, asparagus and noodles.) Prepare a large bowl of ice water.
Add the snap peas to the pot of boiling water and cook until crisp but still bright green, about 30 seconds. Remove with a slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
Add the asparagus to the pot of boiling water and cook until crisp but still bright green, about 1 minute. Remove with a slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
Cook the rice noodles per package instructions. Rinse with cold water and drain well. Transfer to a medium bowl and toss with 1/4 cup of the green goddess dressing.
To serve, divide the noodles between bowls. Top with the broccoli, snap peas, asparagus, cucumber, scallion greens and sliced avocado. Generously drizzle the remaining green goddess dressing all over and serve