Green Goddess Dressing {Lightened Up}

 

People can get very particular about their salad dressings. Some crave the creamy, lettuce-swathing ranch or blue cheese, others lean towards the lighter vinaigrettes, and the healthiest among us keep it simple with a squeeze of lemon and a drizzle of olive oil. I vacillate somewhere between these three, but lately only one dressing has made it onto my table: Green Goddess Dressing. Its super tangy and full of summer flavors, plus the lurid green color brightens up any plate. I first fell in love with the Annie’s Naturals version, but then decided to make my own given the abundance of herbs in my garden.

This dressing comes together in your blender in a flash, and you can tweak the ingredients and seasonings given your taste and what you’ve got on hand. Don’t let the long list scare you off, you don’t really even have to chop anything, just toss it all into the blender and you’re set. It’s very forgiving, and stays emulsified even after a few days in the fridge. I’d say it safely keeps for about a week, but use your best judgment.  This version lightens up the mayo heavy classic, so you can slather it on with abandon without a hint of guilt.

Ingredients:

  • 1 cup low-fat Greek yogurt
  • 3 heaped tablespoons reduced fat Vegenaise (Vegan mayonnaise; give it a try, or if you can’t bring yourself to, just use low-fat regular mayo)
  • 3 scallions, green and white parts
  • 2 cloves raw garlic
  • 1 Kirby cucumber, or ½ an English cucumber, skin on
  • 1 cup fresh basil
  • ½ cup fresh parsley
  • ¼ cup fresh chives
  • ¼ cup extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • Zest and juice of 1 lemon (may add more to taste)
  • Kosher salt and black pepper to taste

Directions:

  • Add all the ingredients to the blender and purée them into a creamy smooth consistency. Taste, and add more salt and pepper if needed. If the dressing is too thick, add a bit of lemon juice and olive oil to thin it out, or even a bit of water. To add more tang, add more lemon juice or white wine vinegar.
  • Store the dressing in Mason jars in the fridge for up to a week.

*Serve over your favorite salad greens, or tossed with cold shrimp for a creamy salad, or poured over cooked salmon and asparagus for a healthy, green take on the classic hollandaise sauce.

*Photo Credit: www.raisedonaroux.com

Leave a Reply