You may spend more time with your family and less time in the kitchen by making this crunchy, delicious meal, which only requires a small amount of preparation.
| Prep Time: | 15 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 15 mins |
| Servings: | 6 |
Ingredients
- 1 avocado, peeled and pitted
- 1 cup mayonnaise
- 5 anchovy filets, rinsed and chopped
- 2 tablespoons chopped green onion
- 1 tablespoon lemon juice
- 1 clove garlic, chopped
- salt and pepper to taste
Instructions
- Combine avocado, mayonnaise, anchovy, green onion, lemon juice, garlic, salt, and pepper in a blender; process until smooth. Transfer to a jar with a lid and chill for 24 hours before serving.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 333 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Although tasty this is nothing like 70’s green goddess. Where is all the fresh herbs? Tarragon and chives? That’s what made it green not avocado. At least it had the anchovy. I think it needs another name like Creamy Avocado Dressing.
great! I used anchovy paste instead, and added some water because it was too thick to pour
Made exactly as written. Taste was out of this world. I did add a little jig of of rice vinegar on day two, just to smooth it out a bit. Shook it up til I got right consistency. This, recipe…..will shake your senses!
I didn’t have any anchovy filets on hand (I actually am pretty squeemish about them) but keep paste. I substituted 1.5 tsps of the paste for the filets. Very yummy.
I substituted 1 Tablespoon anchovy paste for the anchovy patties. I also used 1/2 cup sour cream and 1/2 mayonnaise. It was a hit at a green-themed party for 30!
I liked it, I used sour cream instead of Mayo.
I LOVE creamy, savory dressings but they are loaded with fat and salt. I took the advise of reviewer Sabra Bartlett and subbed all that mayo with Greek yogurt and non-fat sour cream. I also used anchovy paste (so happy to have used the rest of what I had!) in place of the anchovy fillets. I then thinned it a bit with white wine vinegar. YUMMO!! Absolutely delicious. Zero guilt and nothing to repent for at the gym tomorrow! Thanks so much for a much better dressing than the dreaded vinegrette.
Made this with capers and no avocado and no salt. OMG delish. Should have doubled the recipe.
This recipe is just OK. I suggest adding Tarragon or Tarragon vinegar. Reduce the Mayo, and anchovie and add some sour cream.
Not what I want for a salad dressing… Prepared as listed, it was thick, heavy, and somewhat muddy… I felt like I wasted a good avocado… would have enjoyed my salad with chunks of avocado instead of whizzed into the dressing… the third night, I added more lemon juice, garlic, olive oil, blk and cayenne peppers, and some Parmesan… and enjoyed it way more….
This is a great dip or salad dressing if you add a little water.
Delicious! I made this substituting 1/2 c. fat free sour cream and 1/2 c buttermilk. Superb! DH loved it.
I have made this recipe MANY times and have given it to many family members and guests. I only use homemade dressings and this is in our regular rotation! Thanks for a wonderful salad dressing!
If I had prepared this exactly as the recipe directed I know I wouldn’t have liked it. All mayonnaise (no buttermilk or sour cream) and five anchovy filets did not appeal to me. That was easy enough to fix, however, by using equal parts mayonnaise, sour cream and buttermilk, then thinning it out with more buttermilk until it was the consistency I desired. A dab of anchovy paste rather than five anchovy filets worked better for me. Finally, 2-3 tablespoons of a mixture of parsley, green onion, thyme, tarragon and dill gave this a more complex, full-bodied flavor. With these changes, I loved it.
This dressing is excellent and definitely one that you can tweak to your personal liking. I do not like anchovies, so I skipped them. Instead of green onion, I added red onion. As per other suggestions, I substituted 1/2 cup mayo, 1/3 cup whole milk and 2 tablespoons apple cider vinegar. I used 2 extremely ripe avocados and the juice of a whole lemon. 3 cloves garlic, salt and finally added a little dill. It’s chilling in my refrigerator now, but I tasted it right from the blender, and it was delicious!!! I love making my own dressings because there is so much fake stuff in dressings today, and this has become one of my new favorites!
I usually make oil based salad dressing, but thought goddess sounded good; also I had an avocado to spare. TOO much mayonnaise. I tried thinning out with olive oil, extra salt and lemon juice…but not my flavor. If you don’t really LOVE mayo don’t make this…if you love it, there is more of this dressing in the world for you.
Bland…
I used plain yogurt instead of mayo and it was perfectly delicious! Served it on an arugula salad – nice contrast of peppery greens with creamy dressing. I will make it again and experiment with different herbs – dill or cilantro, for example. Great low fat dressing if you use yogurt.
I subbed lime juice for lemon and didn’t use anchovy paste as I didn’t have it. Used 1/3 third non-fat yogurt, 1/3 sour cream and 1/3 reduced fat olive oil mayo and it was pretty tasty! It’s similar to a richer flavored ranch, but worth making again. Served it on crisp romaine with mushrooms, pomegranate seeds, feta & roasted cashew nuts on top.
This was really good. I didn’t make exactly as written, but it was a good guide. I also used non fat Greek yogurt instead of mayo. I used garlic and onion powder because I didn’t have fresh on hand. I left out anchovies, not a big fan. It was really fast and easy to make and tasted great on my salad.
Really wonderful, almost a variation on ranch. The color is amazing! Very thick, needs a little milk or buttermilk to thin it out to a pourable consistency.