CONTEMPORARY GREEN GODDESS

This is a thick dressing and better suited to heartier greens such as kale and crunchy vegetables. It can be used as a dip or a sandwich spread. Makes: about 2 cups (500 ml)

■ 1/2 cup (125 ml) extra-virgin olive oil

■ 2 tbsp (30 ml) freshly squeezed lemon juice

■ 1/2 cup (125 ml) cold water

■ 1/2 cup (125 ml) fresh spinach leaves, packed

■ 1/4 cup (60 ml) coarsely chopped fresh basil leaves, packed

■ 1/4 cup (60 ml) coarsely chopped fresh parsley leaves, packed

■ 1 clove garlic, peeled and smashed

■ 1/4 tsp (1 ml) salt

■ 2 tsp (10 ml) Dijon mustard 1 small ripe avocado, pitted and peeled

1. Combine the ingredients up to the avocado in a blender. Pulse until the herbs are finely chopped.

2. Add the avocado and pulse and process until smooth, stopping and scraping down the sides as needed.

3. Transfer to a storage container. Keeps for 3 days covered and refrigerated. It tends to get bitter and dark from the avocado if kept for longer.