Green Goddess Dressing and Salad
This is the BEST verson of Green Goddess Dressing and Salad. Adjustments were made to a viral recipe and now it's super creamy, full of delicious, healthy green herbs and veggies. Delightfully tangy too!
Servings: 8 servings
Ingredients
For the Dressing
- 1 cup sour cream (or Greek yogurt)
- 1 cup mayonnaise
- 1 cup fresh basil
- 2 cups fresh spinach
- ¼ cup Italian parsley
- 2 Tbsp. fresh tarragon
- 2 garlic cloves
- 1 minced shallot
- ¼ cup fresh chives
- 2 anchovy filets
- a little bit of the anchovy oil from the tin
- 1 tsp salt (Himalayan or Mediterranean sea salt)
- ½ tsp black pepper, freshly packed if possible
- optional: 2 Tbsp. lemon juice
- optional: if dressing is too thick, add whole milk or buttermilk, 1 Tbsp at a time until desired consistency is reached.
For the Salad
- 2 cups chopped cabbage
- 2 cups baby green peas
- 1 cup chopped cucumbers
- 2 avocados, cut into 1/2" chunks
- 1 cup fresh spinach
- 2 bunches spring/green onions, thinly sliced
- 1 cup green pepper, chopped
- Optional: Chopped broccoli, chopped asparagus, chopped celery, anything green!
Instructions
For the Dressing
- Place everything but the sour cream, mayonnaise, and milk in a food processor and process until smooth and slighly lumpy
- Now add the sour cream and mayonnaise and pulse until all is mixed together nicely.
For the Salad
- Chop everything up and combine in a very large serving bowl.
- Pour the dressing over the salad ingredients. Stir well.
- Chill for one hour or more in the fridge.
- If using as a dip, plate it with tortilla chips.
Video
Nutrition
Serving: 1cup