If eating healthier meals is on your agenda for 2011, start by incorporating more salads into your diet. Select fresh, in-season vegetables, fruits, and nuts and put together a salad that is full of colors, textures, and flavors. Skip the store-bought salad dressing and make your own green goddess dressing instead.
This classic salad topping originated in San Francisco and has a base of herbs and anchovies. While many recipes use mayonnaise or sour cream to achieve a creamy texture, this one employs avocado and Greek yogurt. The best thing about this recipe is that the dressing can also be a dip. Pack it in a Tupperware with crudités and enjoy for lunch. Learn the technique.
1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
2 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1-1/2 tablespoons lemon juice
Extra-virgin olive oil (for making dressing)
- Combine the avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor.
- Add the Greek yogurt, white wine vinegar, and lemon juice. Process until smooth. Serve with crudités as a dip or over steamed green vegetables.
- For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.
Makes 1-1/2 cups.
- Dressings, Condiments/Sauces
- North American