Mexican Green Goddess Dressing
How do you like your avocado?
Guacamole? In a salad? On a sandwich? Breakfast toast?
Did you issue a huge sigh of relief when you first found out that avocados were actually good for you?
Does it hurt you physically to throw away an avocado because it ripened too fast or turned brown in the refrigerator after cutting it?
I’m with you, on all counts. This recipe will make you very happy!
healthier & greener
Ever heard of Green Goddess Dressing? It originated in California in the 1920’s by Chef Roemer at The Palace Hotel in San Fransisco to honor an actor named George Arliss, the star of the play The Green Goddess (American Food Roots). The original recipe used fresh herbs like parsley and chives to flavor and, give color to, the dressing and included anchovies for the salty/briney component. The hotel’s recipe was later modified to include more green herbs like tarragon and chervil, and fresh spinach.
If you search for a green goddess dressing recipe on Pinterest, you will find healthier adaptations have found their way into the mix … literally. Sodium, sugar and cholesterol free avocados, with their high levels of vitamin C, Omega-3’s, and fiber … and don’t forget their gorgeous green color … are a most welcome addition. The probiotic wonder food, greek yogurt, has replaced (or at least minimized) the less healthy mayonnaise and sour cream bases of the original versions. Anchovies still play a vital role in the dressing. Do not be afraid. Do not cringe. Do not pass GO without adding at least one. Please trust me on this.
I was first introduced to this dressing/dip when my husband and I attended a food and wine pairing dinner. The dressing was poured into the bottom of the bowl first. The beautiful, fresh vegetables were placed on top of it and a flax-seed crisp served as a “crouton”. Why hide such a beautiful dressing? It is a thick dressing and putting it on top of the vegetables not only hides their colors, but weighs them down. Serving it like this, your fork gathers the vegetables and, as it hits the bottom of the bowl, just enough of the dressing will coat the veggies. When that bite hits your tongue, the dressing is what you taste first! Brilliant.
avocado road trip
When I think of avocado, I think of guacamole. When I think of guacamole, I can’t seem to think about anything else. So when I decided to make this dressing for the first time, it quickly took a road trip from California to Mexico and jalapeño, cilantro, lime juice and garlic made it into the food processor. The result was awesome! (No applause necessary.)
If you need one more reason to try this recipe, here it is. Unlike guacamole or fresh-cut avocado, this dressing will not turn brown in the refrigerator for days. BONUS!
So what do you do with almost 2 cups of homemade dressing?
1) under a bed of Romaine, black beans, corn, onion, & grilled chicken = salad nirvana.
2) Spread it on your breakfast sandwich, lunch wrap or bagel.
3) Use it as a dip for vegetables (hello sweet potato fries) or chips.
4) Drizzle it on tacos.
5) Spread it on hot sweet corn on the cob?
Haven’t tried it … YET! If you beat me to it, let me know. I know you can’t stop thinking about it now.