Love this simple and flavorful Green Goddess salad dressing—shown with a chicken, mango, and watercress, and mixed greens salad. It’s also great as a dip with a veggie tray or spread in a wrap with our most favorite grain-free tortillas.
Makes ~ 1 cup
Ingredients
½ ripe avocado, scooped out of peel
¼ cup canned coconut milk
3 Tablespoon fresh lemon juice
1 clove garlic, crushed
½ cup parsley leaves, chopped
½ cup basil leaves, chopped
¼ teaspoon salt
pinch red pepper flakes (optional)
2 Tablespoons water
¼ cup extra virgin, mild, olive oil
Note: I like to use fresh herbs. If you don’t have these, a rule of thumb is use ⅓ the amount dry as a recipe calls for fresh.
Preparation
- Place first nine ingredients into a Bullet or food processor. Blend.
- Blend in olive oil adding additional to reach desired consistency if needed.
