An Avocado Dressing Recipe Perfect for Pasta, Fish, Veggies, and More
If you love avocados, you need to try this tangy sauce.
Green Goddess dressing, which has a , is traditionally green because of spinach and herbs, and made creamy with egg yolks and vegetable oil. Though the original is delicious, we decided to give it a modern makeover, and transform it into an extra-healthy treat by including that super-trendy fruit of the moment: avocado.
Use this tangy mixture as a dip for vegetables, drizzle it on grilled or poached fish, fold it into pasta salad, or thin it with a spoonful or two of water and toss salad greens in it. No matter what you do with it, everyone will say you're the goddess.
Yield: About 2½ cups
1 Tbsp. ¼ cup extra-virgin olive oil
3 cloves garlic, minced (about 1 Tbsp.)
1 tinned anchovy, chopped
1 large ripe avocado (about 10 oz.), halved, pitted, flesh scooped out
½ English cucumber (about 7 oz.), chopped
½ cup chopped fresh parsley leaves (about .4 oz.)
¼ cup fresh tarragon leaves (about .25 oz.)
2 Tbsp. snipped fresh chives
¼ cup fresh lemon juice (from 1 large lemon)
Sea salt and freshly ground black pepper
- Place 1 Tbsp. oil, garlic, and anchovy in a cold skillet and turn on medium-low heat. When the mixture begins to sizzle, stir and let cook 30 seconds longer. Scrape mixture into a high-speed blender.
- Add remaining oil, avocado, cucumber, herbs, and lemon juice to blender. Blend until smooth. Taste and season with plenty of salt and pepper. Thin with a little water, if desired. Use right away, or cover and refrigerate for up to 3 days.