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A beautiful bright color and an herbal-zesty flavor, made in a blender ~ use as a dressing and dip

Green Goddess Dressing and Dip

A beautiful bright color and an herbal-zesty flavor, made in a blender ~ use as a dressing and dip

Spring Green Goddess Dressing ~ can also be a wonderful dip
Serve the Salmon Cakes with Green Goddess Dip and Spring Vegetables

A beautiful bright color and an herbal-zesty flavor, made in a blender ~ use as a dressing and dip

Ingredients

½ cup flat leaf parsley leaves

1 cup basil leaves

⅓ cup dill sprigs

1 medium scallion, about 2T. chopped

2 medium garlic cloves, peeled

1 tablespoon fresh lemon juice

3 tablespoons extra virgin olive oil

¼ teaspoon sea salt

¼ cup buttermilk

3 tablespoons greek style yogurt

¼ cup mayonnaise, (I use “Just Mayo”)

Instructions

1

Wash and pat dry the three herbs.
Blanch the parsley: Place the parsley in a glass bowl, cover with water, microwave for 30 seconds until bright green.
Strain the water and run cold water over the parsley until cool, pat dry.

2

To the carafe of a blender add: blanched parsley and the next 8 ingredients, basil through buttermilk.
Blend from low speed to high until well blended and bright green in color. Add the yogurt and mayonnaise and blend until just incorporated.

3

Taste for salt. Store the dressing in a clean glass container.
For a thinner dressing, add a teaspoon of extra lemon juice and a few tablespoons of buttermilk.

4

Sprinkle a little chopped dill on top when serving, if desired.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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