Dairy-Free Green Goddess Dressing
Green Goddess salad dressing was invented at a hotel in San Francisco in the early 1900s and has been a classic ever since. In this dairy-free Primal version, coconut milk and avocado replace the sour cream and the mayo.
When you’re making this dressing, don’t worry too much about measuring exact amounts of the herbs – the more the better. Just grab a handful and use cooking shears to snip them into the food processor.
Quantity: 1 cup
1/2 a ripe avocado
1/4 cup coconut milk (60 ml)
3 tablespoons freshly squeezed lemon juice (45 ml)
1 garlic clove, finely chopped
2 anchovy fillets, finely chopped
1/2 cup roughly chopped fresh parsley (120 ml)
1/4 cup roughly chopped fresh basil (60 ml)
1 tablespoon roughly chopped fresh tarragon (15 ml)
1/4 teaspoon salt (1.25 ml)
1/2 cup extra virgin olive oil (120 ml)
Blend the first nine ingredients in the food processor until combined.
With the blade running, pour in the oil and process until the dressing thickens and the herbs are finely chopped.
This dressing is best if used within 5 days.