Green Goddess Dressing
The Green Goddess salad was made famous at the Palace Hotel in San Francisco in 1923 as a tribute to George Arliss, the star of the play “The Green Goddess.”
- Dairy Free
- Gluten Free
This dressing can be used in so many ways. My favorite is to have it out with some fresh cut vegetables when I have some people over for dinner. Makes for the perfect pre-dinner snack. Freezing any leftovers in my IceTopper Plus allows me to thaw out the perfect amount in the future when needed in another recipe.
▢ 1/4 cup tightly packed fresh parsley
▢ 1/4 cup loosely packed fresh basil leaves
▢ 3 Tbsp loosely packed fresh chives
▢ 2 ½ Tbsp lemon juice
▢ 1/2 cup raw cashews
▢ 1/3 cup water
▢ 2 large cloves garlic
▢ 1 tsp coconut aminos
▢ 1/2 tsp sea salt
▢ 1 pinch black pepper
▢ 1 Tbsp olive oil
To a small blender, add all ingredients and blend on high for 1-2 minutes or until smooth and creamy. Taste and adjust flavor as needed, adding more salt to taste, lemon juice for acidity, or herbs for more herbal flavor. Coconut aminos enhance umami flavor / saltiness. If too thick, add slightly more water. If too thin or strong, add more cashews.
Born & raised in the U.S., I have over 20 years of experience in the restaurant and wine industry throughout the Pacific Coast. These days I find myself living with my partner in Mexico City exploring new cuisines, cocktails and culture.