As with any craving for a crisp, fresh salad (yes, I crave salads) – so comes the need for a healthy salad dressing. Of course, browsing the aisles in your grocery shop does not help, because most store-bought salad dressings are filled with totally unnecessary ingredients. Today I am sharing my FAVOURITE salad dressing by far, this Easy Vegan Green Goddess Dressing.
Best Served Green
If you are wondering what kind of ritual involves creating a green goddess salad dressing…don’t be too worried about that. You don’t have to paint yourself green and dance under the full moon…
The term actually originates from the 1920’s, when an American chef decided to create a dressing named after a play “The Green Goddess” to serve to the lead actor, on his visit to the hotel’s restaurant. It really refers to the green tint that the dressing produces. The fact that my version is vegan, dairy-free and low carb makes me feel connected to the term, as I am my own green goddess in the making (cheesy much?)
Up your Salad Game
This dressing is SUCH a game changer. You can serve it with just about ANY salad, roasted veggies, bowls, pilaus – I mean, the options are endless really. My Vegan Green Goddess Salad Dressing consists of avocados (obviously), handsful of fresh basil and mint, garlic, lemon juice, apple cider vinegar, coconut yogurt, and almond milk. As you blend it you can add more liquid to thin out the consistency a bit, but overall, pretty simple (so much so that even the kids can jump in and help).
Green Goddess Salad Dressing is good with…Everything
I have tons of salad recipes on this here blog that will pair so well with this dressing. Go check them out and let me know which you like best!
Warm Butternut, Chickpea and Spinach Salad
Butternut, Beetroot and Feta Salad
Spinach and Sweet Potato Salad
| Prep Time | 10 min |
| Cook Time | 0 min |
| Servings | servings |
- 2 large avocados
- 1 cup fresh basil packed
- 1 cup fresh mint packed
- 1/4 cup olive oil
- 1 cup almond milk
- 4 tablespoons coconut yogurt
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- salt and black pepper to season
Ingredients
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- Cut and peel the avos, and place it in your blender.
- Follow with the rest of the ingredients.
- Blend well, until smooth - you can add bits of water to thin it out if it is too thick. Serve with your choice of veggies or salad.
- Keep in a glass jar for up to one week, refriderated.
