There are certain members of the family who think a green salad is a waste of time. When I coat all the leaves and cucumber with green goddess dressing, they come back for seconds. All whizzed in a food processor and using whatever soft herbs you like, it’s quick and simple. A traditional green goddess uses 2 anchovy fillets to help give the dressing a salty punch but they can be left out if you are vegetarian, just add a little extra salt to taste
4 tbsp Greek yoghurt
2 tbsp mayonnaise
4 tbsp chopped parsley
4 tbsp chopped basil
1 tbsp lemon juice
2 tbsp chopped chives
Put the anchovies, greek yoghurt, mayonnaise, parsley, basil and lemon juice along with a pinch of salt and pepper into a mini processor and blitz until well combined. Remove to a small bowl and stir the chives through the dressing. Keep in the fridge until needed.
Stir through a green salad just before serving making sure you coat every leaf.
Green goddess dressing
Ingredients
- 4 tbsp greek yoghurt
- 2 tbsp mayonnaise
- 4 tbsp chopped parsley
- 4 tbsp basil leaves
- 1 tbsp lemon juice
- 2 tbsp chopped chives
Instructions
- Put the anchovies, greek yoghurt, mayonnaise, parsley, basil and lemon juice along with a pinch of salt and pepper into a mini processor and blitz until well combined. Remove to a small bowl and stir the chives through the dressing. Keep in the fridge until needed.
- Stir through a green salad just before serving making sure you coat every leaf.
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