Green Goddess Dressing

Hello everyone! Welcome to my new food blog. This is my first post and recipe, so go easy on me! 🙂

Green Goddess salad dressing is one of my favorites, and it’s so easy to make! I choose not to eat fish (except for the occasional tuna) or raw eggs, so this version is based on greek yogurt instead of mayonnaise and I do not add the anchovy paste that is used in the traditional recipe.

In order to make this dressing, you’ll need a few different kinds of fresh herbs, whole milk greek yogurt, lemon juice, garlic, and salt and pepper.

Why fresh herbs?

Fresh herbs give this dressing it’s signature vibrant taste and color. You won’t get the full flavors with dried herbs. Always try to use fresh ingredients when possible, even go with freshly squeezed lemon juice and fresh garlic over canned!

This goes well with most salads, however my favorite one is my Chickpea Corn Salad.

Variations

Instead of the herbs that I have listed, you can use almost any combination of herbs you like. Choices include:

• Dill
• Cilantro
• Basil
• Mint (Especially yummy!)
• Green Onions

Green Goddess Dressing

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This recipe is a healthy, vegetarian version of the classic Green Goddess Dressing

• Author: Tara Dawn
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Category: salad dressing
• Method: blend
• Cuisine: american

Ingredients

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• 1.5 cups Greek Yogurt Whole Milk
• 1/2 cup Parsley Fresh
• 1/4 cup Tarragon Fresh
• 3 tbsp Chives Fresh
• 2 tbsp Lemon Juice Freshly Squeezed (about 1/2 of one lemon)
• 1–2 cloves Garlic
• Salt and Pepper to taste

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Instructions

1. Chop all herbs
2. Add all ingredients to blender
3. Blend on Med-High for 30 seconds to 1 minute
4. Use as a dressing for salad or dip for veggies
5. Enjoy!

Notes

Add 1 jalapeño for a little bit of heat!