Green Goddess Dressing
Quick and easy to make, this refreshing, herby, creamy but light and well-balanced dressing will elevate any green salad.
Servings: 2 cups
Equipment
- food processor (or mortar and pestle)
Ingredients
- 1 clove garlic, peeled
- 1 small shallot, peeled optional
- 1 small or half a large avocado, peel and seed removed
- 3/4 cup plain Greek yogurt
- 1 big handful fresh parsley
- 1 small handful fresh basil leaves
- 1 small handful fresh tarragon leaves
- 2 tbsp lemon juice
- 1 tbsp lime juice optional
- 1 tsp capers OR 1 anchovy filet
- 1/2 cup extra virgin olive oil to taste, more for a thin, less for thick dressing
- Kosher salt and fresh ground pepper to taste
Instructions
- In a food processor, pulse together all the ingredients except for the olive oil, lemon and lime juice, and salt and pepper, until minced and incorporated.
- Remove the top and squeeze in lemon juice, and lime juice, if using, and pulse again to incorporate.
- While the food processor is running in the on position, drizzle in the olive oil.
- Season with a pinch or two of Kosher salt and a few grinds of fresh pepper, to taste.
- Taste the dressing and add more olive oil or lemon or lime juice, if desired.
Notes
If using a mortar and pestle, make a paste of the garlic and shallot if using, first, then macerate the other ingredients in except the olive oil. Stir that in with a spoon, season with salt and pepper to taste, adjust if desired.