Now, thanks to the discovery of avocado toast, I am pretty obsessed.
Nevertheless, a year ago, I made this avocado green goddess dressing after seeing a salad entitled "green goddess" on Instagram somewhere. It was a gorgeous bowl of greens and asparagus and cucumbers and hard-boiled eggs and feta. But the dressing seemed to be something mayo-y and if there's one thing you should know about me, it's that mayo is not gonna happen. I think it runs in the family because my maternal grandmother is totally offended by a drop of the emulsified egg yolk and oil combination on a sandwich. I hear that, Grams.
So I went searching for green goddess dressing with no mayo. Literally, that's what I typed into Google. What I ran into is this literally green green goddess dressing. My original inspiration came from Angela of Oh She Glows (I had no idea she was so cool back then). I tweaked it a bit to serve my tastes and I definitely expect you to do the same.
Avocado Green Goddess Dressing
This recipe makes a nice big cereal bowl of dressing, enough for several people. you'll probably be slathering it on everything on your plate, so you can serve this as a dressing or a dip or even as a sauce or mix-in. Angela's recipe called for basil instead of cilantro, but unless it's the middle of summer, basil just isn't very abundant here, so swap out the herbs as you see fit. Also, feel free to scale up on the amount of vinegar or add some lemon juice in addition if you want a tangier dressing.
I served this as a dressing atop a simple salad of baby spinach, pea shoots and cashews. I love the bright taste of the pea shoots and the creaminess of the cashews with this dressing. The first time I made this dressing, I served it with romaine, cucumbers, grilled asparagus, pea shoots, hard-boiled egg and steak and it was equally delicious. It's really hard to go wrong with such a flavorful dressing.
1 clove garlic, minced1 cup flesh of avocado (1 large or 2 small)
3 Tbsp. apple cider vinegar
1/4 cup extra virgin olive oil
2 green onions, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tsp. kosher salt
Mince your garlic and then mash your avocado into the bowl on top of it. Add vineger, olive oil, herbs and salt. Taste and add more herbs, vinegar, oil or salt as desired. I find that a whisk is the perfect tool for getting the avocado to break down and become one with the rest of the ingredients. You can definitely make this in a food processor or blender as well though.
I did in fact, take pictures with the intention of sharing this last year, but I guess I just wasn't impressed with the photo.. that being said, that bowl below was incredibly tasty sitting outside on my dad's porch with laughter and the smell of the grill still burning.