Green Goddess Dressing

Lately I’ve been taking salads from home for lunch. What keeps them interesting is the dressing, of course, so I’ve been experimenting. This one is terrific for spring. It’s light even though it’s creamy and the spring flavors really come through. This is a variation of Jesse Ziff Cool’s recipe from Simply Organic. She serves it with chicken and asparagus. I love it drizzled over greens and avocado or snap peas.

  • 1/2 cup chopped green onions
  • 1/4 cup chopped flat-leaf parsley
  • 2 garlic cloves
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh dill
  • 1/2 cup plain Greek 2% yogurt
  • 1/2 cup buttermilk
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

  • Puree all ingredients until smooth in a food processor or blender. Store in a jar with a tight-fitting lid. Refrigerate for up to a week.

Preparation time: 10 minute(s)

Number of servings (yield): Makes about 1-1/2 cups

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