All the flavour of Green Goddess Dressing without the mayo! This Mayo-Free Avocado Green Goddess Dressing makes a fabulous salad dressing or dip, a topping for power bowls or tacos, or a marinade for shrimp or chicken.
Who doesn’t love this classic California dressing? Green Goddess dressing became popular in the 1920’s in San Francisco where it was made with a base of full-fat mayonnaise, sour cream and anchovies. Tasty, but not so great for our heart health . . . or waistline!
This lighter recipe for Green Goddess Dressing with tarragon has just as much flavour, it’s just as creamy, but it’s made with a base of avocado instead of mayonnaise. It has a wonderful zestiness from lemon and lime juices. Chives and fresh tarragon give it a characteristic green hue and add light, fresh spring-time flavours.
How to make Mayo-Free Avocado Green Goddess Dressing
First, believe me that you honestly won’t miss the mayonnaise or sour cream!
Choose a ripe avocado, remove the pit and scoop the flesh from the peel. Add to a blender along with the remaining ingredients and blend until smooth and creamy.
This recipe makes a thick dressing which is best on sturdy greens like romaine or kale. Unless you thin it out with water, it’s not a pourable dressing, so toss your salad before serving.
Five ways to use Avocado Green Goddess Dressing
- As a cool, creamy dressing for your favourite salad.
- As a pretty dip for fresh vegetables.
- As a fabulous dressing for potato salad.
- As a topping for fish or shrimp tacos.
- As a dressing for your favourite power bowl! Try it on this Fresh Veggie and Grilled Shrimp Zoodle Bowl , this Fresh Burrito Bowl.
This Green Goddess dressing with tarragon is made without anchovies, and it’s gluten-free.
How long will this Avocado Green Goddess Dressing keep?
It will keep up to a week in a covered jar in the refrigerator, and because it is combined with lemon and lime juices, it keeps its beautiful green colour without turning brown!
Use this versatile Mayo-Free Avocado Green Goddess Dressing and Dip for salads or goddess bowls, as a dip for veggies, a topping for tacos, or a marinade for shrimp or chicken. It's also delicious on pasta or potato salad. Best on sturdier greens like romaine or kale.
- 1 ripe avocado peeled and pitted
- 1 lime zest and juice of
- 1 lemon zest and juice of
- 1 tbsp white wine vinegar
- 1/4 cup olive oil extra virgin
- 1/4 cup grapeseed oil or light salad oil
- 1/2 cup water more for a thinner dressing
- 1/2 tsp sea salt
- 1/4 cup fresh chives chopped
- 1 tbsp fresh tarragon chopped
Put all ingredients in a blender and process until smooth and creamy.
This recipe was slightly adapted from the dressing used in King Crab Cobb Salad by Ned Bell in Lure: Healthy, Sustainable Seafood Recipes from the West Coast.
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