Prepare Green Goddess Dressing, Creamy And Bursting Flavor

• Food: Green Goddess Dressing

• Writer: Alice

• Content-Type: Food Blog

Are you trying to use up the herbs in your refrigerator? Use this recipe for green goddess dressing! It has a creamy, vibrant, and bursting flavor.

I usually always prepare this green goddess dressing recipe during this season. I have a large supply of fresh herbs and have planted a little garden on my back porch.

They are soft and aromatic right off the plant, ready to infuse practically any dish with a burst of fresh flavor. For weeknight pasta, a sprig of mint to dress a salad, or a bunch of basil to top pizza, I frequently reach for these ingredients.

Most likely, I pick more than I need, which causes the fridge to gradually fill with leafy herbs. This green goddess dressing fills that need.

It’s the ideal way to use up an abundance of herbs because it’s cool, creamy, and ridiculously simple to make. You may use practically any ingredients you like to prepare it; I usually start with parsley and chives and add anything else I have on hand later.

All three cilantro, mint, and dill are excellent, but I particularly suggest tarragon. This green goddess is extremely complex and one of a kind thanks to its subtle licorice flavor. I can assure you that you will enjoy it.

COMPONENTS FOR THE RECIPE OF GREEN GODDESS DRESSING

To prepare this green goddess salad dressing, you’ll need the following ingredients:

• Greek yogurt – Traditional green goddess dressing is made with mayo and occasionally sour cream, but I omit both and substitute Greek yogurt instead. It gives the dish a little more health benefits and gives it a deliciously tangy flavor.
• Fresh herbs: I always use parsley and chives in this dish. The rest of my kitchen’s leafy herbs are added after that. Use tarragon if you can, and if not, try adding dill, mint, cilantro, or all three.
• Who doesn’t like lemon and herbs? Lemon juice and zest This creamy dip get a fantastic bright flavor boost from the zest and juice.
• Extra-virgin olive oil: It makes the creamy sauce richer and thinner.
• Anchovies are used to make the majority of green goddess salad dressing, according to capers. No joke! I substitute capers to give a salty, briny taste while keeping the meal vegetarian.
• The flavors of salt, pepper, and garlic are what give the dish depth and unify it.

Making this recipe is quite simple once you have prepared your ingredients. Simply blend them together by adding them to a food processor and pulsing!

Oh, and if you want to replace the yogurt in this dressing with cashew cream, it still tastes great.

Instead of a food processor, I use a blender to create this vegan, dairy-free variation’s ultra-smooth dressing. The recipe notes below contain the directions for making it.

SERVING IDEAS FOR GREEN GODDESS DRESSING

By now, you may have gathered that this green goddess dressing is fantastic on salads (try it on Spring Salad, Caesar Salad, Kale Salad, or Radish Salad! ), but there are a ton of other things you can do with it. Here are some suggestions to get you going:

• Make a dip out of it! Create a crudité platter with it in the middle, along with crisp vegetables and pita for dipping.
• Or use it as a dipping sauce for baked sweet potato fries or French fries cooked in an air fryer.
• Pour it over roasted vegetables like butternut squash, radishes, broccoli, or cauliflower.
• Add it to any bowl of grains! You may make your own bowl with brown rice, quinoa, or farro, or try it on Buddha Bowl or Roasted Veggie Grain Bowl.
• Fill a roasted sweet potato with it. To make it a complete dinner, add some crunchy roasted chickpeas!

GREEN GODDESS DRESSING

Creamy, vibrant, and wonderful describe this simple green goddess dressing! Greek yogurt is how I make it most frequently, but cashew cream also works quite well. For this straightforward vegan variant, see the recipe instructions below.

INGREDIENTS

• 1 cup whole milk Greek yogurt* and parsley
• 1 cup mixed soft leafy herbs, dill, mint, tarragon, and/or cilantro
• 2 tablespoon chopped chives
• 2 tablespoons lemon juice, plus 1/2 teaspoon zest
• 1 tablespoon extra virgin olive oil
• 2 teaspoons capers
• 1 garlic clove
• 1/4 teaspoon sea salt
• Freshly ground black pepper

INSTRUCTIONS

1. Yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper should all be combined in a food processor. Once everything is thoroughly blended, pulse. according to taste.
2. For dipping or mixing with salad greens. For up to five days, keep in the refrigerator in an airtight container.

NOTES

Just over 1 cup is produced.

*Making this vegan Yogurt can be substituted with 1 cup of raw cashews and 1/2 cup of water. In a high-speed blender, combine all the ingredients until smooth, leaving out the herbs.

To mix, add the herbs and pulse. Increase the amount of olive oil or add a little water if your dressing is too thick. The cashews won’t become as creamy in a food processor as they do in a blender, therefore this version won’t work.