{ The Green Goddess }

 

Many dressings, smoothies, and salads claim to be the green goddess. This dressing is the one that deserves the title. This is adapted from a restaurant recipe my mom passed to me. I’ve used this as a salad dressing, veggie and chip dip, over vegetables and rice, and more. It is a great balance of sweet, citrus and herbs.

{ ingredients }

•  1/2 avocado
• 3 Tbsp. White Vinegar
• 1 Garlic Clove
• 1 Shallot
• Juice from 1/2 of a Fresh Lemon
• Juice from 1/2 of a Fresh Lime
• 1/4 tsp. Agave
• 1/4 cup Coconut Milk (original recipe calls for heavy cream if you prefer)
• 3 Tbsp. Fresh Parsley
• 3 Tbsp. Fresh Tarragon (this is key!)
• 3 Tbsp. Fresh Cilantro
• 2 Tbsp. Fresh Basil
• 1/2 cup EVOO (you may want more for a dressing and/or less for a dip)
• Salt and Pepper

{directions }

1. Put all ingredients in processor except oil. With processor running, drizzle
   in oil.
2. Serve over favorite salad or with a veggie dip appetizer.
3. Enjoy! Yum!

Makes 6- 8 servings. Shown here with a cucumber, cherry tomatoes, red onion and toasted pine nut salad and Tomato Basil Soup. Recipe adapted from a recipe shared by Edwards’s Cafe in Northville, MI.

{ Keep Cooking in Love & Light! }