Avocado Green Goddess Dressing Recipe
The fastest and easiest method for making this Avocado Green Goddess Dressing is with a food processor. However, if you don't have a food processor, don't fret. As long as you have a good knife, you can mince, chop, mash, and stir everything by hand. However if you don't have hands, I got nothin' for ya.
Course: Sauce
Cuisine: American
Keyword: avocado, dressings, green goddess
Servings: 2 cups
- 2 garlic cloves
- 3 anchovy fillets
- ½ cup Italian flat-leaf parsley leaves and tender stems
- ½ cup basil
- ¼ cup scallions or chives or combination
- 2 tablespoons dill
- ½ large ripe avocado
- ½ cup full fat plain Greek yogurt
- juice of 1 lemon
- 1 tablespoon Champagne or white wine vinegar
- ½ teaspoon salt more to taste
- water 1 tablespoon at a time, as needed for consistency
To Make the Dressing in a Food Processor:
Chop garlic and anchovies on medium/low speed in a food processor. Add herbs, and some of the lemon juice to "help" the ingredients process. Add the avocado, yogurt, lemon juice, vinegar, and salt, and process until smooth — processing avocado gives the dressing a fluffy, mousse-like consistency. Taste, and add additional salt to taste (only if needed). With the food processor running, add water one tablespoon at a time to thin out the mixture to a pourable dressing-like consistency (as opposed to a thicker, dip-like consistency).
To Make the Dressing by Hand:
Make the Dressing by Hand: Very finely mince garlic cloves and anchovy fillets, using the side of the knife to press and scrape the garlic and anchovies into the cutting board to create a coarse paste. Place minced garlic and anchovies in a bowl.
Finely chop Italian parsley, basil, scallions and/or chives and dill, then add to bowl.
Using a fork, mash the avocado into the minced ingredients in the bowl using a fork. Vigorously stir in yogurt, lemon juice, and vinegar. Stir in salt, then taste. Add more salt to taste.
Stir in water as needed to thin the consistency of the dressing.
Dressing will keep, tightly sealed, in the refrigerator for five days.