The last couple of nights in my house have been very “heavy” foods, ribs and turkey tetrazzini (which didn’t make it to the blog but will next time). I decided it was time for something really healthy and delicious. These are the ingredients for the dressing. I started making this in my blender, but it didn’t turn out well. The dressing is way too thick, so I transferred it over to my mini-food processor. You could use a full sized processor as well.
Traditional green goddess dressing was made with mayo and a selection of green herbs, parsley, tarragon, cilantro, scallions, etc. It had a great herb flavor, but was calorie rich and without too much character. This is my updated, and hopefully, your new go to dressing and/or dip, when you want some variety from a vinaigrette.
- 2-3 cloves garlic, peeled
- Juice of 1 lime
- Juice of 1/2 lemon
- 2 tbsp. rice wine vinegar OR red wine vinegar OR champagne vinegar (not balsamic)
- 1 tsp. honey
- 1 small shallot or 3 scallions cut into pieces
- About 12 chives, cut up. I used my herb shears shown and cut them prior to tossing them into the processor
- 1 handful fresh basil, or flat leaf parsley, or cilantro – we used basil from the garden
- 2 small or 1 large avocado, cut into chunks
- 7 oz. Greek yogurt. I prefer the 2%. My nutritionist feels strongly that you should have some fat in your diet so she recommends 2% yogurt.
- Anchovy paste. I used about 2tbsp. of anchovy paste, which is two strands, about 5″ long each. Or, you could use 2-3 canned anchovies instead. Please do not omit the anchovies. They give it a great flavor and it’s the only salt in the dressing.
- Serrano chili pepper – Depending on the size/strength of the pepper, use 1/2 to 1 pepper, diced and seeded
- Ground black pepper to taste (we used only about 6 grinds)
There is no real order to put everything in. I began with the garlic, lemon, lime and rice vinegar, making sure the garlic was chopped. I then added everything else and ran it until it was fully pureed.
This dressing is flavorful and healthy, with the only oil being provided by the avocado. It can be used as a dressing or can also be used as a dip for vegetables. NOTE: If the dressing is too thick, it can be thinned with a tbsp. or two of avocado oil or even water.
For the salad which serves 3 to 4
- 1 hearts of romaine, washed and cut
- 1/4 Radicchio, thinly sliced
- Roasted red/yellow peppers (I bought them at the grocery store)
- Marinated mushrooms (also from the store)
- Long stem artichoke hearts (also from the store)
- Cherry tomatoes (today they were from our garden)
- Red onion
- Croutons (optional)
- Shrimp (grilled with lemon, butter & garlic) – 4 to 6 each (I ate 4, the men ate 6)
- Scallops (grilled with lemon, butter & garlic) – 3 each
- Jumbo lump crabmeat – 8oz. split 3 ways)
Each serving had 3C of greens and veggies, 2-3 oz. of shrimp, 2-3 oz. of scallops, and 2.5 oz. of crab meat. I served it with a lovely bread and butter, but truthfully, the salad was so good and filling, we didn’t eat the bread. It will become french toast over the weekend, I guess.