What if we told you the key to a perfect spring salad dressing was the ratio, not the ingredients? That’s right. We took notes from Senior Food Editor Molly Adams’ Reverse Sear Strip Steak Seasonal Salad recipe and came up with the idea that you can fully customize the green goddess dressing based on your preferences or what you have on hand. All you have to do is remember this ratio, that way, you can easily whip up a batch of this recipe to compliment your next crudites board or zhuzh up chicken salad. All of the additional ingredients are in such small amounts that if you are out of something or don’t like another, it won’t make or break your dressing. Our perfect ratio is 1:1:1 (that’s 1 part fresh herbs, 1 part creamy stuff like buttermilk or yogurt, 1 ripe avocado). Oh, and it translates easily into a vegan recipe, just use your favorite plant-based dairy substitutes.
- 1 cup fresh herbs, leaves and tender stems, (parsley, basil, chives, cilantro, dill)
- 3/ 4 cup creamy stuff, (buttermilk, Greek yogurt thinned out with a little water, dairy-free plain yogurt, plain kefir, or a combination)
- 1 ripe avocado, pitted
- 2 tablespoons oil, (preferably olive oil, but canola, avocado, and grapeseed will work)
- 1 lemon or lime, zested and juiced
- 1 tablespoon Dijon mustard, (optional)
- 1 small garlic clove, peeled, (optional)
- Kosher salt, as needed
- Black pepper, as needed
Place all ingredients in a high-speed blender or food processor and puree until very smooth. Dressing should coat the back of a spoon, but if dressing is too thick, thin it out with a little water or more lemon juice. If dressing is too thin, add one more tablespoon of oil and one more tablespoon yogurt until and blend again to incorporate.
Serve a small bowl of dressing for dipping fresh veggies, stir a few tablespoons into chicken salad, or drizzle liberally over your favorite salad.