Green Goddess Dressing is one of the most versatile sauces in my kitchen arsenal.
You can change up its flavour profile, depending on the dish you want to create, just by swapping out the main herb. When I’m thinking fish, I go with either dill or coriander and, with chicken, I usually choose tarragon.
For the best result, make your Green Goddess Dressing just before serving.
I usually plan to make two meals with one batch over two days. Make sure you cover the chopped avocado with lemon juice so this herb dressing doesn’t go brown overnight.
And, yes, you can swap in low fat yoghurt or mayo but it will be runnier. Honestly, it’s never going to be as delicious as when you use full fat! You can also bump the sauce up to dip status. Just swap out the mayo and yoghurt for quark, mascarpone or regular Philadelphia cream cheese.
Tarragon is the “main herb” in this image but can be swapped out for your favourite leafy herb – my other favourites are dill and coriander.
Pulse the garlic, anchovies, capers, chilli, 1 teaspoon sugar and a pinch of salt to the food processor until very finely chopped. This ensures that these flavours are evenly distributed through the dressing.
Don’t scrape the food processor bowl down in this step, it lets all the finely chopped ingredients mix in quickly.
Ready to go!
The trick is not to over process the dressing, you still want to see the herbs!
Green Goddess Dressing
Equipment
- Food processor (minimum 3 cup capacity)
- Citrus juicer
- Garlic crusher
- Salad spinner (optional)
- Kitchen scissors
Ingredients
- 200 g full fat Greek yoghurt
- 200 g full fat mayonnaise
- 1 large clove garlic (crushed)
- 2 anchovy fillets
- 2 tablespoons capers (drained)
- 1 long green chili
- 1-2 teaspoons sugar
- 1 large ripe avocado
- 1 medium bunch main herb (tarragon, dill or coriander)
- 1 medium bunch chives
- 1 medium bunch Italian parsley
- 2 sprigs mint
- 1 medium lemon juiced (zest optional)
- Sea salt
- White or black pepper (ground)
Instructions
- Wash and spin all herbs. Pick leaves from stems (small stems are fine) and lay the herbs out between two layers of paper towel or two clean tea towels. Roll up and refrigerate until needed (you want them as dry as possible).
- Split the green chili lengthwise, remove seeds and white membrane. Roughly chop.
- Zest (optional) and juice lemon.
- Halve the avocado, deseed and remove from skin. Roughly chop and sprinkle well with lemon juice.
- Add garlic, anchovies, capers, chili, 1 teaspoon sugar and a pinch of salt to the food processor. Pulse until very finely chopped (don’t scrape down).
- Add avocado, mayonnaise, yoghurt and herbs (I snip chives into small batons) and pulse, scraping down several times in this step, until herbs finely chopped and sauce well combined.
- Taste and adjust seasoning with pepper, salt, lemon juice and sugar. Don’t feel you need to use all the lemon juice.
- Empty into a sealed container and refrigerate until required.
One Response
Made this one with tarragon to go with some chicken – loved it! The anchovies were a great idea in the recipe, they just lifted it all.