Avocado Green Goddess Dressing (AIP, Paleo, Vegan)
Nothing makes a salad more appetizing than a creamy, dreamy salad dressing. Most creamy salad dressings are packed with dairy and hydrogenated oils which I try to avoid. This Avocado Green Goddess dressing is made with avocado, coconut milk, tons of fresh herbs, lemon juice and white wine vinegar. Clean and delicious!
Green Goddess dressing was originally created by a chef in San Francisco in the 1920s and it's been a hippie favorite ever since! The real star of Green Goddess dressing is tarragon. I only had dried tarragon but fresh tarragon would be even better. Remember that a little tarragon goes a long way. It has a really intense flavor! Traditional Green Goddess dressing is also made with anchovy paste which I did not have on hand. You can add some if you want but the dressing has plenty of flavor and zip as it is. The coconut milk and avocado create a really thick, creamy base without using mayonnaise, sour cream or oil.
Avocado Green Goddess Dressing
Makes 2 cups
1 ripe avocado, removed from peel
1 cup of light coconut milk (canned or culinary coconut milk, not the beverage)
1 large clove of garlic, minced
1/4 cup of fresh chives
1/2 cup of fresh dill
1/2 cup of fresh parsley (including stems)
1/2 tsp of dried tarragon or 2 Tbs of fresh tarragon, minced (a little goes a long way)
1 lemon, juiced
1 tsp of white wine vinegar
sea salt and pepper to taste (I added about 1 tsp of sea salt and 1/4 tsp of pepper)
Combine ingredients in a high speed blender and blend until smooth. Pour the dressing into a mason jar and store in the refrigerator for 3-4 days. The lemon helps the avocado to stay bright green.
I've used this dressing on salads, as a dip for veggies and as a sauce with my husband's eggs. It would also be great instead of mustard or mayonnaise on a sandwich or in a wrap. The possibilities are endless! Enjoy!