Nutritious by Gabby

This is my second attempt to make green goddess dressing. The first time I made it, I added too much avocado and it came out way too thick. I tired to add more extra virgin olive oil, but it didn’t make it thinner. This second time, I realized that the best way to thin out this dressing is by adding water! When you combine two fat-heavy foods, such as extra virgin olive oil and avocado, adding more olive oil, won‘t help thin it out! So, hot tip for this recipe is that if you want to achieve a thinner dressing, add more water.

As always, this dressing is vegan and gluten free. It‘s also super flavorful because of the herbs – dill, chives, and cilantro. A nice benefit to this recipe is that if you don‘t like one of these herbs, you can easily swap it out! Don‘t like cilantro? Try parsley instead. Prefer basil over chives? Make the swap! I‘m personally a big fan of dill, chives, and cilantro, so this recipe is definitely customized to my taste, but you can so easily customize it to your own!

Additionally, this recipe has a great deal of healthy fats from the avocado, cashews, and extra virgin olive oil. Nutrition tip for you here – don‘t shy away from healthy fats! Obviously you don‘t want to be consuming 3 avocados in a day (EVERYTHING in moderation – even healthy items), but there‘s nothing wrong with having half of one. I personally love to add healthy fats to my meals so they are more filling, however, my rule of thumb is that I‘ll only add one per meal.

So what are you waiting for? Instead of spending money on some processed dressing from the store, make this delicious green goddess dressing instead!

Ingredients

• Cashews – I always recommend using whole cashews in sauces or dressings, because for some reason halves or pieces, just don‘t create the creamy effect we‘re looking for.
• Avocado – Use one SMALL avocado in this recipe. If you can‘t find small ones, then use half of a medium or larger sized avocado.
• Extra Virgin Olive Oil – ALWAYS use extra virgin olive oil. If you use an olive oil that‘s anything less than an extra virgin, it means it‘s been tainted in some way. For example, if it’s left out in the sun for too long, it affects the flavor of the olive oil and it‘s no longer considered extra virgin.
• Minced Garlic – Feel free to use fresh garlic instead if you prefer!
• Lemon Juice – Fresh will be more potent than bottled lemon juice.
• Dill, Chives, Cilantro – Feel free to swap out any of these for herbs that are more your taste!
• Water – Just plain water from the tap.

Substitutions

As mentioned before, the swaps in this recipe involve the herbs. You can swap out any of them – the dill, chives, or cilantro – for a different herb that‘s more to your tastes. If cilantro tastes like soap to you, feel free to swap it out for parsley! If dill is too overpowering for you, maybe go for basil or thyme. Another option is adding any herbs you may really enjoy. For example, I LOVE rosemary, so I could always add a sprig or two to this. However, keep in mind if you‘re adding more herbs, this may cause a change in consistency with the dressing.