| Level: | Easy |
| Total: | 12 min |
| Prep: | 12 min |
| Yield: | 8 servings, about 1 cup, serving size: 2 tablespoons |
| Level: | Easy |
| Total: | 12 min |
| Prep: | 12 min |
| Yield: | 8 servings, about 1 cup, serving size: 2 tablespoons |
Ingredients
- 1/2 ripe avocado, peeled
- 3/4 cup lowfat buttermilk
- 3 tablespoons white wine vinegar
- 2 tablespoons coarsely chopped fresh tarragon leaves
- 1 scallion (white and green parts), coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Put all of the ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container.
- Per Serving: Calories 30; Total Fat 2g (Sat Fat 0g, Mono Fat 1.3g, Poly Fat 0g); Protein 1g; Carb 2g; Fiber 1g; Cholesterol 0mg; Sodium 170mg
Nutrition Facts
| Calories | 30 |
| Total Fat | 2 grams |
| Sodium | 170 milligrams |
| Carbohydrates | 2 grams |
| Dietary Fiber | 1 grams |
| Protein | 1 grams |
| Calories | 30 |
| Total Fat | 2 grams |
| Sodium | 170 milligrams |
| Carbohydrates | 2 grams |
| Dietary Fiber | 1 grams |
| Protein | 1 grams |
Reviews
Sorry, but without anchovy paste, it’s not Green Goddess!!!
(Also needs fresh chervil or flat-leaf parsley)
This dressing may taste fine and may be green, but don’t call it Green Goddess went it lacks the most important ingredients of Green Goddess Dressing!
(Also needs fresh chervil or flat-leaf parsley)
This dressing may taste fine and may be green, but don’t call it Green Goddess went it lacks the most important ingredients of Green Goddess Dressing!
One of the best dressings ever, I added a small amount of anchovy paste. Ellie never disappoints.
This is rich and full of flavor. Excellent on a simple tomato salad or even on tacos. I used apple cider vinegar and no tarragon as my neighbor is allergic to it. Plus I add in a few extra scallions for a bit more bite.
I took others’ suggestions to use white balsamic vinegar and add some fresh garlic. I used this dressing on a salad of mixed greens and ripe tomatoes. This recipe was a hit with my family. I’ll definitely make it again.
This is really great! I’m going to use this for a crudite platter….just made it and gonna let it sit for a bit to meld the flavors…I also had white balsamic and took the cue to add a little garlic…also had a little fresh thyme to use up so i added that too…….will report back with the final verdict.
Update: It was DELICIOUS!
I used white balsamic vinegar instead of white wine vinegar and used a little less tarragon since I only had dried. So delicious, I couldn’t stop licking the blender. Great with tomatoes, corn, fish, etc.
This was okay, but it felt like something was missing, and I think it is garlic. I might try this again using garlic, because it was unusually light for a green goddess dressing, and I liked that part of it.
We used this recipe on spinach salad and it was yummy. My husband loved it. It was a nice change from your basic salad dressing.
Never in a million years would you guess this dressing was low-fat. It’s rich, creamy, and savory–everything a good dressing should be and so few “light” dressings actually are. My husband I loved it, and I’ll happily make it again.
For anything – salads, burgers, etc. And so simple. Thanks Ellie!