Friday, July 25, 2014

Avocado Green Goddess Dressing

Creamy, light, rich, and perfect for summer salads, this version of the '70s fave, Green Goddess, is going into heavy rotation at my house. I didn't add anchovies because I was out of them, but I highly recommend tossing in a filet or two before blending.

The lemon juice will help preserve the lovely green of the avocados, but I probably wouldn't make this more than a few hours in advance. I find mine stays pretty overnight, but it does eventually darken as the avocado oxidizes. If this happens, no's still delicious.

Avocado Green Goddess Dressing

Yield: About 1 cup

  • 1 ripe avocado, pitted and diced
  • 1/2 cup skim milk
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt  
  • 1 small clove garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper to taste
Combine all ingredients in a blender and puree until smooth. Taste for seasoning and add salt and pepper as desired. If desired, thin with a tablespoon of milk or water at a time.

Store in an air-tight container in the refrigerator. Use within 2 days. 

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