Green Goddess Dressing

[Dairy Free]

 
 
 
 

We're huge fans of green goddess dressing—it's tangy, herbaceous and creamy. This recipe has those same flavors and textures, but with an Ottolenghi spin. Also, it doesn't have any dairy. Which means this is a go-to for Dak. Ottolenghi calls this "fridge-raid dressing," but that didn't feel authentic to us because, well, we never have this many fresh herbs in our fridge. One of the best parts about this recipe is that you can use it for guidance but ultimately turn it into the dressing you want.

In the video, we used parsley, basil, tarragon and mint. The most important part is that you have about 2.5 cups of fresh herbs and that you have some diversity—plus, because basil is a good base, maybe make sure to use it. The ginger and abundance of lemon ensure that the dressing is bright and acidic, while the green chile adds something surprising but not overpowering. 

In the video, we tried to follow the recipe exactly but found that we wanted it to be thinner and more tangy so this recipe is for our adapted version. Leftover sauce? Throw on a grain bowl, eggs in the morning or simply some roasted vegetables. — Dak and Ju

 

Ingredients

  • 1/2 ripe avocado

  • 1 1/2 inch piece of fresh ginger, peeled and roughly chopped (about 2 T)

  • 1 garlic clove, peeled and crushed

  • 2 lemons (1 zested, both juiced)

  • 1 green chile (jalapeno or serrano will do), seeded

  • 1 T tahini

  • 6 T olive oil

  • 1/2 tsp Kosher salt

  • 2.5 cups of fresh herbs (basil, tarragon, parsley, cilantro, mint, dill)

  • 1/4 cup water

  • Salad greens!

  • Flake salt for finishing

 

Instructions

  1. Put the avocado, ginger, garlic, lemon zest, lemon juice (about 5 Tbsp), chile, tahini and fresh herbs into the bowl of a food processor with 6 T of the oil and 1/2 teaspoon of salt. Blitz to a smooth paste.

  2. With the machine still running, slowly pour in the water until smooth and combined.

  3. Taste for salt and adjust consistency to your preference.

  4. When you're ready to serve, toss a little dressing with the greens of your choice and sprinkle with flake salt and freshly ground pepper. 

Makes about 1 cup