Green goddess dressing is truly the queen of creamy herbaceous dressings, but if you're vegan or trying to avoid eggs or dairy due to allergies or sensitivities, the traditional version won't fly. That's why I came up with this version, which works around these dietary restrictions. It gives you everything you love about the green goddess replacing the eggs and Greek yogurt with avocado, and the anchovy paste with capers if vegan.
Ingredients:
- 1 teaspoon anchovy paste or 1-2 canned anchovy fillets (*Or use 2 teaspoons capers for vegan.)
- 1 medium avocado, peeled and pitted
- 1 tablespoon lemon juice, freshly squeezed
- 2 garlic cloves
- ¾ teaspoon flaky sea salt (like Maldon or Fleur de sel, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- ¼ cup fresh chives, chopped
- ¼ cup fresh parsley
- ¼ cup fresh tarragon
- ⅓ cup extra virgin olive oil
- Add-ins for dressing: 2 tablespoons raw cider vinegar, ¼ cup water
Directions:
- Add avocado, garlic, chives, parsley, tarragon, and half of oil to a food processor. Pulse until until well blended, adding the rest of olive oil slowly until fully incorporated. Stir in water and cider vinegar if using as a dressing. Serve as a dip with cut veggies, pork rinds, or keto crackers. Or serve as a dressing and drizzle it over your favourite salad like a grilled romaine lettuce wedge salad.
Did you make this keto green goddess avocado dressing/dip recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
