Green Goddess salad dressing. If you are of a certain age, you remember it well. As all foods do, it fell out of fashion for awhile for some reason. But in the past few years, chefs have reintroduced this lovely, herbaceous dressing to their customers.
I ate Green Goddess dressing a lot when I was growing up, as it was my mother’s favorite salad dressing. And it remained her favorite for the rest of her life.
This version is different from the original, as I used avocado and sour cream as the base for the herbs. This dressing is rich, creamy and versatile. Use it to dress a salad, as a sandwich spread, or drizzled onto a taco for a fresh burst of flavor. I loved it as a dip for my whole grain crackers. Because eating healthy whole grain crackers cancels out the fat in the dressing, right?
Be sure to get really fresh herbs at your local farmer’s market or grocery. I was able to walk out my door to my little organic garden and snipped the herbs as I was making the dressing.
Recipe: Spicy Avocado Goddess Dressing
- 3 medium avocados
- 1 small green Serrano chile, seeded and stemmed
- 1 tablespoon fresh marjoram leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon leaves
- 1 cup sour cream
- 1 teaspoon sea salt
- 1/8 teaspoon ground cumin
- 2 tablespoons champagne vinegar
- 1/4 cup cold water
- Halve the avocados, remove the seed and scoop the flesh out. Add the avocado to a food processor.
- Add the serrano chile, marjoram, thyme, tarragon, sour cream, salt, cumin and vinegar.
- Process the dressing for until very smooth. Add the water if the dressing is too thick.
- Adjust the seasoning if needed.
Preparation time: 10 minute(s)
Copyright © Cheryl D Lee.
Makes 2 1/2 cups
*If you prefer a lighter dressing substitute light sour cream or nonfat Greek style yogurt for the sour cream.