Recipe Detail

Green goddess dressing

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Number of Servings:


  1. 1 - Pasteurized egg yolk
  2. 1/2 - Ripe Hass-style Avocado pitted, flesh scooped from peel
  3. 2 tablespoons - Capers drained
  4. 6 sprigs - Fresh Dill stemmed
  5. 3 sprigs - Fresh Tarragon leaves only
  6. 1 bunches - Fresh Chives cut into 2- to 3-inch pieces
  7. 1/2 bunches - Fresh Organic Italian Parsley stemmed
  8. 1 bunches - Organic Green Onions trimmed, cut in half
  9. 3 tablespoons - Champagne vinegar or white wine vinegar
  10. 2 tablespoons - Dijon mustard
  11. 1 cups - Extra Virgin Olive Oil
  12. - Kosher Salt
  13. - Freshly Ground Black Pepper


Put the egg yolk, avocado, capers, fresh herbs, green onions, vinegar, mustard and olive oil in a blender. Add a little salt and pepper to taste. Blend until smooth and creamy. If dressing seems too thick, pulse in cold water tablespoon by tablespoon until the desired consistency is reached. Taste and adjust the seasonings with more salt and pepper, if necessary. Transfer the dressing to a nonreactive container, cover and refrigerate. Use within 3 days.


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