Green Goddess Dressing

Although I often don’t want to take the time and effort to make my own non-vinaigrette dressing and opt to buy something pre-made, making your own dressing ALWAYS turns out better than anything you can buy in the store. This dressing is no exception. This is a light variation on green goddess dressing using greek yogurt and basically any bunches of green herbs you want as the core base. The result is something that tastes good in any number of contexts— on salads, grain bowls, or sandwiches, or stright up as a dip… the possibilities are endless.

Ingredients

• Low fat greek yogurt
• Olive oil
• Buttermilk
• Lemon Juice
• Minced garlic or garlic powder
• Cayenne
• Salt

Pick 2 or more fresh green herbs:

• Chives
• Parsley
• Basil
• Cilantro
• Tarragon
• Watercress
• Dill
• Mint (this will give you a bit of a raita vibe)

Based on what I had available at the store, I used chives, cilantro, and parsley.

Wash your herbs and give them a rough chop. Then in some sort of blender (I just have a Magic Bullet, but a food processor or full size blender would probably be preferable), blend together your herbs with about a cup of greek yogurt, lemon juice (about 2-3 lemons’ worth), a drizzle of olive oil, garlic, and cayenne. Add buttermilk as needed to thin out the dressing and get the desired consistency. Salt to taste.

The brightness of this dressing comes from the lemon juice. For extra lemony zing, add some zest!

And voila, a light, bright, refreshing, yet creamy dressing. The lemon gives an amazing tart brightness to complement the herbs and the yogurt and buttermilk give you creaminess and tang. The result is satisfying and addictive.

We first used this green goddess as a topping for shrimp and veggie grain browls, but the leftovers were used in every possible way thereafter. This is definitely going to be a new regular in my rotation. And the best part is you can change it up every time with different combinations of herbs!