Green Goddess Dressing is full of good-for-you veggies and herbs, perfect for salads, but also ideal as a dipping sauce or spread for sandwiches.
The first time I tried green goddess dressing, I assumed it was made with avocados. I mean, anything this green must have avocados, right? I soon found out that it has many incarnations and avocado isn’t usually one of the main ingredients. Did you know that?
Green Goddess Dressing typically contains mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. For my green goddess dressing, I use avocado. The health benefits are unparalleled and the taste one that nothing can emulate. Not to mention the bright hue and creamy texture that lends itself to a “green goddess”. It was first seen on the food trend scene in the late 60’s and 70’s, mostly on California Cobb Salads and served solely as a “dressing.” I use green goddess dressing on everything, so I generally refer to it as a “sauce.”
Avocado Green Goddess Dressing is an extremely versatile condiment. Add a little more buttermilk to thin it out for a nice salad dressing, a little less and you can use it has a sandwich spread. This recipe is to be used as a dipping sauce. It uses yogurt instead of mayonnaise, making it even more packed with health benefits. I also added a few anchovy filets for tang (like Ceasar), but this ingredient it optional. Since you will only use a few, make my Spaghetti Squash with Chunky Marinara to use up the rest.
Keep your Avocado Green Goddess Dressing stored in an salad dressing container for up to a week. I used this batch of Avocado Green Goddess Dressing for my Pulled Pork and Aged Gouda Egg Rolls, but you can also use it in the traditional manner on a Cobb Salad. Make sure you check out my 7 tips for more interesting salads before you starting chopping!
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- 1 avocado pitted and peeled
- 2-3 large garlic cloves
- 8 ounces plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 cup flat leaf parsley packed, stems and leaves
- 1 teaspoon kosher salt
- 2-4 in anchovy filets packed in oil, but patted dry
- 1/3-3/4 cup buttermilk depending on desired consistency
Add all ingredients except buttermilk to a heavy duty blender or food processor. Pulse to make a dense paste.
Slowly add buttermilk, blending between each addition, until you reach the desired consistency, less for a spread and more for a salad dressing.