Eat Like a Goddess
Maybe it’s the name, maybe it’s the image of a California beauty serving alfalfa sprouts out of a shiny, happy food truck, or maybe it’s just the memorable, craveworthy taste. Whatever it is, green goddess salad dressing is special. I recently re-ignited my love affair with this creamy, herby deliciousness.
Core ingredients – at least in the version that originated in San Francisco’s Palace Hotel in 1923 — include mayo, sour cream, chives, anchovy, tarragon, lemon juice and pepper. But since its debut 90 years ago, green goddess dressing has been re-imagined, replacing the mayo with avocado and adding lots of other herbs. Our Vitamix has given me the courage to re-invent it in our own kitchen; so inspired by this recipe, but realistically using the ingredients in the fridge, here’s what my version looked like last weekend:
- 1 Ripe avocado
- Package of Trader Joe’s packed Italian parsley (maybe 1/4 C or so)
- Handful of fresh basil (maybe 1/4-1/2C)
- Half a shallot
- Whole milk yogurt (started with a little bit and added based on taste and consistency)
- Juice from 1 lemon
- Dash of white wine vinegar
- Water to thin to right consistency
- Salt
- Pepper
The kids loved this as a dip for carrot sticks, and we grown-ups liked it as a new take on our boring nightly salad. It wasn’t perfect, but inspired me enough to keep trying to hone this recipe. It beats store-bought dressing any day!
