Hello you gorgeous goddess, you!! This silky Avocado Green Goddess Dressing has become my go to for summer drizzling, dunking, and dousing. Green goddess is one of my all time favorite salad dressings- but it can be loaded with mayonnaise and sour cream. Using ripe avocado achieves the same creaminess minus the added calories! Plus, it enhances that beautiful basil-flecked green hue. You can use other herbs in this recipe (cilantro, dill, and/or parsley would be delish), but my basil is bursting right now and I have been adding it to everything lately. Beyond salads, this heavenly stuff is amazing as a dip for raw or cooked veggies (artichokes especially), a spread for sandwiches, and even a sauce for proteins (it’s fabulous with my herbed crab cakes).
I am an avid fan of the mini food processor when it comes to sauces and dressings-so easy to pull out of a drawer, load up with ingredients, quickly blitz them into something tasty, then rinse and toss the parts into the dishwasher. This is the perfect opportunity to dust yours off if you don’t use it often! It’s an essential tool in my cocina. This will keep in the fridge tightly covered for about 3 days before the avocado starts to oxidize. Call on the delicious powers of this (green) goddess soon!
prep time: 5 min. cook time: 5 min. Serves: makes about 1-1/2 cups of sauce
1/2 large ripe avocado
1 clove of garlic, roughly chopped
1 tsp anchovy paste
1/4 chopped fresh basil (or a mix of other fine herbs to equal 1/4 cup)
1 lemon, juiced
1 tbsp champagne vinegar, white wine vinegar, or unseasoned rice vinegar
2 tbsp plain Greek yogurt
2 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper
2-3 tbsp water, to thin
INSTRUCTIONS Place all the ingredients in the bowl of a small food processor or blender. Blend until the sauce is smooth and silky, adding more water if it’s too thick. Check for seasoning. Transfer to an airtight container and store for up to 3 days in the fridge.