When I’ve seen Green Goddess dressing on the grocery store shelves, I’ve ignored it. I wasn’t sure what was in it and I didn’t want to know.
Then, on the Home Cooking Memories Facebook page, Robin of Dinner with Friends, gave me a grilled recipe suggestion. The recipe was for a grilled romaine salad with a Green Goddess Dressing. I’ve never had grilled romaine salad, but had heard that it was quite good. I peeked at the recipe for the Green Goddess Dressing and saw that the main ingredient was the-most-amazing-food-ever: AVOCADOS.
I felt a bit bad. Did I turn my nose up at something all these years that was made with one of my favorite foods? Why didn’t I just turn the bottle over and look at the ingredients? Were they all like this?
I learned that this new modern (and healthier) version of Green Goddess Dressing wasn’t like the old classic version of Green Goddess Dressing, which was made with lots of mayonnaise. This healthier version uses avocados to give the dressing a deliciously creamy texture. And it was SO good!
We served the Green Goddess Avocado Dressing with the Grilled Romaine & Avocado Salad that you see in my photos in this post. It was amazing too. The only thing I will do different next time is skip the red onions. I like onions, but not enough in this recipe to include them. I’ll stick with the grilled romaine, grilled avocados, tomatoes, shredded Parmesan cheese, and the Green Goddess Avocado Dressing….such good stuff. And, yes, the kids ate it too!
You can get the salad recipe — and the original dressing recipe here:
Here’s how I made the dressing:
- 1 ripe avocado, pitted and peeled
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- 3 tablespoons lemon juice
- ⅓ cup extra-virgin olive oil
- ¾ cup water (may use less or more)
- Salt and pepper, to taste
- Place avocado, basil, parsley, garlic, and lemon juice in food processor with metal blade. Process until very smooth, scraping down sides, if necessary.
- Turn on processor and slowly add olive oil. While motor is still running, gradually add water by ¼ cups to thin dressing and make it more pourable (you may not need to use all of the water, or you might have to use more). Season with salt & pepper to taste. Refrigerate until ready to serve.