If you love avocados, you need to try this tangy sauce. 

By Beth Lipton
June 28, 2016
Beth Lipton

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.

Avo-Goddess Dressing

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

  1. 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.
  2. 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.



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