Tuesday, 15 May 2012

Green Goddess Dressing: An Almost Vegan Adventure

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Green Goddess Dressing

It's time to get our goddess on (you too, men!) Packed full of green yummy goodness and tasting
oh-so-fresh, the dressing goes with just about everything, and for that I love it.

Other Half was away for a about a week, and when he came back, he told me that he was impressed I actually cooked.  I could have been offended, but it's completely true. Normally when he's away and I'm home, I happily live on cereal and pickles.  That's normal, right?

This time however, I glammed it up with mostly homemade meals.  Like I was some sort of kitchen super star. I totally was.

Green Goddess Dressing

Anyway, back to the goddess of a dressing ... I may have eaten this by the spoonful right after I made it, and again every time I opened the jar. I might have dipped bread in it an hour later, and then twice more later that night. I also might have eaten 3/4 of the batch over a 3 day period while Other Half was out of town. In truth, I definitely did these things, but once you taste this dressing, I think you'll understand why. To call this addicting is an understatement.

Green goddess dressing with avocado

This dressing is almost vegan. And totally could be if I happened to have a second ripe avocado at the time. But I didn't, and I'm not vegan, so I subbed in some greek yogurt. But if you want this to be totally vegan, then just swap out the greek yogurt for another avocado!

(Almost Vegan) Green Goddess Dressing
adapted from: Oh She Glows

1 garlic clove, chopped
1 small avocado
1/3 cup plain greek yoghurt
1/3 - 1/2 cup water (depending on desired consistency)
1/4 cup fresh lemon juice 
1/4 cup extra virgin olive oil
1/2 cup packed fresh basil leaves
3/4 cup packed fresh baby spinach leaves
1/2 cup green onion (dark green part only, not white)
1 tsp kosher salt, or to taste
Sweetener, to taste (I used about 1 tsp honey)


  1. Add garlic to food processor and process until finely chopped.
  2. Add in the water, oil, avocado, herbs & onion. Process until smooth. 
  3. Add in lemon juice and salt, then stop to taste. If you want a tangier dressing, you can add 2-4 Tbsp of Apple Cider Vinegar.  I opted to leave this out because I already couldn't stop eating it, so I knew I didn't need to change a thing ... but do what works for you!
  4. Enjoy!

This will last about a week in the refrigerator.

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