Recipe Green Goddess Salad Dressing

TastyReuben

Nosh 'n' Splosh
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Location
Ohio, US
Green Goddess Salad Dressing
Makes about 1 cup of dressing

Ingredients
1 very small garlic clove, minced
2 green onions, thinly sliced
2/3 cup Greek yogurt
1/3 cup mayonnaise (or substitute olive oil)
3/4 cup fresh parsley leaves and tender stems, loosely packed
1/4 cup basil leaves or tarragon leaves and tender stems, loosely packed
1 TB lemon juice
1/2 TB anchovy paste (or omit and use another 1/4 tsp kosher salt)
1/4 tsp kosher salt
Fresh ground black pepper

Directions
Mince the garlic. Thinly slice the green onions. Place all ingredients in a food processor, smaller blender or the cup of an immersion blender (also works in a standard blender). Blend to combine. Taste and add another pinch of salt if necessary. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.

Recipe from acouplecooks.com
 
Love Green Goddess but the version I make has an avocado in it instead of the mayonnaise from memory. And no anchovy? No problem. Swap in capers.

Over the years I’ve thrown all sorts of stuff in the blender along these lines. Holds well in the fridge and is delicious as a coleslaw dressing too.

I miss my abundant herb garden.
 
Took me long enough, but I finally made this recipe TastyReuben !!

IMG_3623.JPG

It came out REALLY thick!
I liked much more so as a dip with crudité, very yummy!
I shared half of the batch with one of my Neighborhood Gal Pals - she's doing Keto and my thought was that this would be a nice change for her.
 
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