Goddess of Green

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Have I told you that my nickname is “The Weather Goddess?” I acquired this moniker when the kids were little and begged me to predict school snow closings. I started tracking the weather to increase my hit rate and my friend Karen noticed that I always knew the forecast. So, she’d call me in the morning and ask “What’s up, Weather Goddess?” This winter, I took a lot of abuse about all the snow. Now that the world has turned green, feel I deserve some credit. And my herbs are flourishing, so…I proclaim myself the Goddess of Green! And, I’ve developed the perfect Goddess of Green dressing!

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I know I’ve already given you several wonderful, simple blended concoctions: tzatziki, sriracha lime sauce, hummole and peanut sauce. I felt a little funny about sharing another one. Except. IT IS AMAZING!!! Combine a few ingredients in a food processor and taste HEAVEN! This takes you far beyond this sum of its parts: light, rich, silky, bright and velvety. It manages to be cloudlike and dense at the same time. Ranch dressing, but, smooth, clean, and green. Guacamole, but classy and suave. I made up a batch to serve with dinner and Brian and I ate a bowlful with a spoon before lunch.

Traditional Green Goddess dressing appears to have originated in 1923 and became popular in the ‘70’s when bottled by Seven Seas. It was a creamy sauce which included herbs and anchovies in a mayonnaise base. I am embarrassed to admit I despise anchovies, so there will be no little fishies in my version.

Brian is home this week. He is now a college graduate! It was his idea to include avocado in this incarnation, and as soon as he suggested it, I realized that it was a brilliant inspiration! The texture, body, and color of the dressing are all vastly enhanced by the avo. Brian says “Is there any left? I could easily eat this every day”!

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Goddess of Green

This is great as a dressing on just about any salad. It is also thick enough to use as a dip or spread. So, put it out at the party with chips or crudite’, use it on your sandwich. But I like it best as a sauce on chicken, fish and/or grilled vegetables, as pictured here. Experiment with it and leave me a comment!

Paleo folks and vegans, use your favorite creamy sour cream alternative.

Makes about 2 cups

2 avocados, diced
1/3 cup sour cream or sour cream substitute
¼ cup chopped fresh herbs*
juice of 1 lime
salt and pepper to taste

*here, I use basil, cilantro, chives and lemon verbena. Other perfect choices would be dill, parsley, mint, or tarragon.

Combine all ingredients in a food processor and process until smooth. Serve or chill until later.

Feel free to eat this every day! And please join me in congratulating Brian on his graduation from GWU!

Oh, PS: Most of the plates and bowls in this post were unloaded from the kiln (Gloria) this week! Let me know how you like them! I’m going to be making on-line sales easy and available soon!

Beautiful new wooden spoon (Mother’s Day gift), by Sweet Gum Co!

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5 Responses to Goddess of Green

  1. Oh my goodness, this plate looks absolutely amazing! I love everything there! Pinned 🙂

    Like

  2. Pingback: 30 No Cook Paleo Recipes - Paleo Recipes, Gluten-free Recipes and Grain-free Recipes

  3. sbgrdh says:

    I am making all things with avos today and this came out really nice. Thx for the recipe!!!
    On to the hummole next……

    Like

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