Serve fresh Green Goddess Dressing over a favorite salad or even a baked potato
Traditional Green Goddess Dressing was created in the 1920s by Chef Philip Roemer at the Palace Hotel. It was intended to honor actor George Arliss who was staying and the hotel in San Francisco. Arliss starred in a play called “The Green Goddess.”
It was certainly a different day and time then, but the dressing has remained popular over the years. In the 1960s, a bottled version began being offered in grocery stores.
The original concoction consisted of mayonnaise, sour cream, lots of green herbs, and typically, lemon juice. Many versions have surfaced over time. But all have been a creamy consistency, pale in color.
This light green dressing can be made fresh with just a few ingredients, and I’ve recently enjoyed a dairy-free variety made in a flash in my high-speed blender.
I use avocado to add fat, richness, and color, but if you are not an avocado lover, a cup of tahini would be a suitable replacement.
Serve this dressing over your favorite salad, or even over a baked potato. It is also thick enough to hold up as a dip for chips and raw veggies.
Enjoy food made fresh!
Green Goddess Dressing (Dairy-free)
cup hot water cup raw cashews avocado, pitted and removed from skin
3 spring onions, trimmed and rough chopped
1 small garlic clove, trimmed and peeled 1⁄4 cup fresh herbs, such as basil or parsley
2 tablespoons apple cider vinegar
1⁄4 teaspoon freshly ground black pepper
Place hot water and cashews in a high-speed blender; blend on high until very smooth and creamy. Add avocado, onions, garlic, fresh herbs, apple cider, and black pepper. Blend again on high until all ingredients are fully incorporated and consistency is smooth.
Serve over salads, baked potatoes, or as a dip. Makes about 1⁄2 cup and can be stored in the refrigerator in a tightly sealed jar for up to 3 days. Restir before serving.
Angelina Larue is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”