This light green goddess dressing gets an extra boost of flavor and a dose of creaminess from fresh avocados. It will make any salad shine! Thank you to California Avocados for helping me share this recipe with you.
Recently I mentioned to a friend that my boys are now old enough to appreciate a good dinner salad. She chuckled and told me she didn't think it had anything to do with age because she can't get her husband to eat salads for dinner, at least not as a main course. He's all about the meat and potatoes.
That got me thinking. What makes a salad good enough to convince even the most traditional meat-and-potatoes person to delve into the world of dinner salads?
I came up with three things...some sort of protein (to fill you up); plenty of fresh, seasonal produce (for the freshest flavors); and a great dressing (no explanation needed there!).
For the protein, almost anything goes - chicken, shrimp, salmon, steak, pork tenderloin or tofu. For the fruits and veggies, just head to your local market and see what's seasonal. And the dressing? I highly recommend making your own. It takes mere minutes and the flavor is far superior to anything you'll find in a bottle. Plus, the absence of mystery preservatives is always a bonus! For some basic salad dressing tips, see How to: Make a Vinaigrette.
As much as I love a good vinaigrette, sometimes I crave creamy and smooth. Green goddess dressing is always a popular option, but I'm not a fan of mayo- or sour cream-based dressings. The challenge was to come up with a dressing that used something other than those two ingredients to make it creamy.
The answer? Avocados! March is the start of California avocado season and, lucky for all of us, they are in season through September. Hallelujah! Not only do they add fantastic flavor and a creamy texture, but avocados are packed with healthy fats, fiber and vitamins.
This version includes some of the telltale ingredients of classic green goddess dressing recipes, including anchovies and tarragon. Don't let the anchovies scare you off. They add a very subtle layer of flavor and do not add a fishy flavor to the dressing. As for the tarragon...well, it's one of my favorite herbs, and one of the most under-utilized, in my opinion. You'll be smitten!
Other recipes with California avocados:
Cookin' Canuck's Baked Salmon Meatballs with Creamy Avocado Sauce
Cookin' Canuck's Tequila-Spiked Shrimp Ceviche with Avocado
Running to the Kitchen's Tuna Sushi Bowl with Avocado Wasabi Dressing
Souffle Bombay's Avocado Bacon Hummus
Light Avocado Green Goddess Dressing Recipe
- 1 California avocado peeled & pitted
- ½ cup plain nonfat Greek yogurt
- 2 anchovy fillets
- 2 garlic cloves minced
- ¼ cup tarragon leaves
- ¼ cup roughly chopped flat-leaf parsley
- 2 tablespoons water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ¾ teaspoon agave nectar or honey
- ¼ teaspoon salt
- ¼ teaspoon hot sauce
- Combine all of the ingredients in a food processor. Puree until smooth. Add more water for a thinner consistency, if desired. Serve.
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