One of my favorite salad dressings (sandwich spread, roasted chicken sauce) is Green Goddess. It is full of herb, lemon and garlic flavors.
I make my Green Goddess Dressing in the blender – super easy – and store it in a mason jar in the refrigerator so it’s always ready to top a green salad, spread on cold chicken sandwiches and serve with a grilled chicken salad.
I sometimes have trouble finding fresh dill in the grocery store (and the deer and rabbits eat all of my fresh dill in my herb garden) so I sometimes use dill paste that I find in a tube in the produce department at my local grocery.
I love the lemony flavor of Olivelle Meyer Lemon Balsamic Vinegar and Sicilian Lemon Olive Oil. You can find it locally (Roanoke, Virginia) at Wine Gourmet or on-line.
Green Goddess Dressing
Equipment
- 1 Blender
- 1 mason jar
Ingredients
- 1 garlic clove, peeled and chopped
- 1 avocado, peeled and pitted, chopped
- 2 teaspoons Olivelle Meyer Lemon Balsamic Vinegar
- .5 ounce fresh basil leaves, stems removed
- 1 small shallot, peeled and chopped
- 1/4 cup Olivelle Sicilian Lemon Olive Oil
- 1 teaspoon salt
- 1.5 teaspoons freshly ground black pepper
- 1/4 cup chopped Italian parsley
- 4 tablespoons sour cream
- 6 teaspoons freshly squeeze lemon juice
- pinch cayenne pepper
- 1 teaspoon honey
- 2 teaspoons dill paste available in your grocery produce department, sold in a tube
- 1/4 cup mayonnaise
Instructions
- Place garlic clove, avocado, lemon balsamic vinegar, basil leaves, shallot and lemon olive oil in a blender container. Cover and blend until basil leaves are pureed.
- Add salt, black pepper, Italian parsley, sour cream, fresh lemon juice, cayenne pepper, honey, dill paste and mayonnaise to the blender container with the other ingredients. Cover and blend until almost smooth.
- Pour green goddess dressing into a mason jar and cover. Refrigerate until ready to serve.
