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Introduction
The green goddess dressing has been a beloved culinary staple since its creation in the 1920s at the iconic Palace Hotel in San Francisco. This modern avocado twist puts a healthy spin on the classic, trading out some of the rich mayonnaise and sour cream for nutrient-dense avocado. With its vibrant green hue and fresh herbal flavors, this sauce pays homage to the original's whimsical name while catering to contemporary tastes for lighter, plant-based fare. Whether you're a longtime green goddess devotee or just discovering this creamy, zesty delight, this avocado version is sure to become a new favorite.
Ingredients
• 1 large ripe avocado, pitted and flesh scooped out
• 1/4 cup plain Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup loosely packed fresh parsley leaves, roughly chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon leaves
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2-3 tablespoons water, as needed to thin the dressing
Step 1:
Pit and scoop out the flesh from the avocado into a blender or food processor.
Step 2:
Add the Greek yogurt, lemon juice, parsley, chives, tarragon, minced garlic, salt, and pepper to the blender or food processor.
Step 3:
Blend the ingredients until smooth, scraping down the sides as needed.
Step 4:
Add 2-3 tablespoons of water and blend again to reach the desired consistency. Add more water or lemon juice for a thinner dressing.
Step 5:
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Q: Can I make this dressing ahead of time?
A: Yes, you can make this dressing up to 3-4 days in advance and store it in the refrigerator in an airtight container.
Q: How long will the dressing keep?
A: The dressing will keep for up to 3-4 days in the refrigerator.
Q: Can I use a different type of yogurt?
A: You can substitute the Greek yogurt with plant-based yogurt or cashew cream for a vegan option. Regular plain yogurt will also work, but the dressing may be thinner in consistency.
• For a thinner consistency, add more water or lemon juice.
• Substitute Greek yogurt with plant-based yogurt or cashew cream for a vegan option.
• Replace herbs with your favorite fresh herbs like dill, cilantro, or basil.
• This dressing is dairy-free and gluten-free, but contains avocado and yogurt, which may cause allergic reactions in some individuals.
Transfer the dressing to a serving bowl or jar. Drizzle over salads, use as a veggie dip, or toss with pasta.
Store the dressing in an airtight container in the refrigerator for up to 3-4 days.
This dressing comes together quickly. Prepare the ingredients while the blender is running to save time.
- Use a ripe, but not overripe, avocado for the best flavor and texture.
- Adjust the amount of water and lemon juice to achieve your desired consistency.
- For a vegan option, substitute the Greek yogurt with plant-based yogurt or cashew cream.
Replace the herbs with your favorite fresh herbs like dill, cilantro, or basil for a different flavor profile. Add a pinch of red pepper flakes or cayenne for a spicy kick.
This dressing pairs well with green salads, grilled vegetables, or as a sauce for pasta dishes. Serve with a chilled white wine or lemonade.
Best in late spring and summer when fresh herbs are readily available.
This recipe contains avocado and Greek yogurt, which may cause allergic reactions in some individuals. It is dairy-free and gluten-free.
