If you are a fan of flavor-packed dressings and condiments, then do I have a recipe for you. Avocado Green Goddess Dressing will soon be a workhorse in your kitchen.
Avocado Green Goddess Dressing is full of good-for-you veggies and herbs, perfect for salads, but also ideal as a dipping sauce or a 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? Wrong.
After some research, I found out that it has many incarnations and avocado isn’t typically one of the main ingredients. Can you believe this food trend has been around since the late 60’s?
It started as a dressing on California Cobb salads and it got its name from its bright hue and heavenly texture.
Typically, a Green Goddess Dressing is made with mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper.
However, for my Avocado Green Goddess Dressing, I decided avocado would be in the mix. The health benefits are unparalleled and the taste and creaminess are hard to imitate.
I use Avocado Green Goddess Dressing on everything. So much so that I often refer to it as a sauce or a condiment. No dish is safe. It is incredibly versatile.
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 dressing), but this ingredient is optional.
Add a little more buttermilk to thin it out for a nice salad dressing, a use a little less and you it becomes a sandwich spread. The measurements below are meant to be used as a dipping sauce.
Keep your Avocado Green Goddess Dressing stored in an airtight container in the fridge for up to a week and enjoy!
If you loved my Avocado Green Goddess Dressing, be sure try it on one of these recipes:
Avocado Green Goddess Dressing is full of good-for-you veggies and herbs, perfect for salads, but also ideal as a dipping sauce or a spread for sandwiches.
- 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.
If you've tried this recipe, come back and let us know how it was!
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