Jump to Avocado Green Goddess Dressing Recipe
I had an overripe avocado I wasn’t quite sure what to do with, plus some fresh herbs in the garden. I use the term “garden” very loosely; it’s pretty much just pots on the patio. Anyway, I decided to look at recipes for green goddess dressing. I’d never made one, but I remember it being a favorite of my mom’s, probably because it originated at a San Francisco hotel. She loved anything having to do with San Francisco. Her salad dressings were rarely storebought bottles and usually involved a packet of Uncle Dan’s ranch dressing or a horrifying (sorry, Mom) mix of mayo and ketchup to pass as thousand island. It was a splurge for her to buy the Seven Seas brand of green goddess that was popular in the ’70s for special occasions.
Of course, I never tried any of the above-mentioned salad dressings due to my loathing for anything having to do with mayonnaise. Most green goddess recipes are mayo-based, but I used Greek yogurt in this one, and it handled the job just fine. They also usually call for tarragon and chives, but I had basil and oregano, and I don’t regret the substitution. As for anchovy paste, the other common ingredient I did not have, Worcestershire filled in nicely. It contains anchovies and provided the same type of umami flavor. Oh, and the avocado is totally optional, not original to the recipe but the sole reason I made this version.
I hope you enjoy it. It was great on a green salad we served alongside grilled steaks. A member of my Recipes & Ramblings community used it on a salad with sea bass that looked wonderful too!
Avocado Green Goddess Dressing
(makes about 1 1/2 cups)
3 tablespoons fresh lemon juice
1 ripe avocado (mine was on the small side)
1 clove garlic, peeled
*1/3 cup (loosely packed) fresh parsley, basil, and oregano
1/4 cup Greek yogurt
Dash or two of Worcestershire
1/2 – 2/3 cup milk (depends on how thick you want it)
A few pinches of kosher salt
Freshly ground pepper
*These herbs were a great combination, but you could also use tarragon and chives along with the parsley for a more authentic version. I used pretty equal parts of the parsley, basil, and oregano to add up to 1/3 cup.
Combine the ingredients in a blender, food processor, or container that will accommodate an immersion blender, as shown. Start with 1/2 cup milk and add more to achieve the consistency you desire.
Blend until smooth. Add more salt and pepper if necessary.
Here’s a little video to show you the magic of the immersion blender. I tend to use my Vitamin more often, but it really is handy for jobs such as this one.
Refrigerate between uses. Best if consumed in two to three days.
I’m all about vibrant, beautiful food. This is a quote from a favorite cookbook: Salt, Fat, Acid, Heat.
Season food with the proper amount of salt at the proper moment; choose the optimal medium of fat to convey the flavor of your ingredients; balance and animate those ingredients with acid; apply the right type and quantity of heat for the proper amount of time—do all this and you will turn out vibrant and beautiful food, with or without a recipe.”
Samin Nosrat
Published by