Green Goddess Dressing

Green Goddess Dressing

This versatile dressing can be whipped up in no time and keeps well in the fridge. Serve with veggies, patties, meatballs or even Zoodles (zucchini noodles).

  • serves: -
  • yields: 1 cup (250 ml / 8 1/2 fl oz)
  • prep time: 10 minutes
  • cook time: -
  • contains: fish
  • standard
  • autoimmune
  • standard
  • autoimmune

What you'll need

  • ½ avocados
  • 3 tablespoons coconut milk
  • 3 tablespoons lemon juice
  • 1 garlic cloves finely chopped
  • 2 anchovy fillets finely chopped
  • ½ cup fresh parsley roughly chopped
  • 3 tablespoons fresh basil roughly chopped
  • 1 tablespoon fresh tarragon roughly chopped
  • ¼ teaspoon sea salt
  • 125 mls extra virgin olive oil cold-pressed

Method

Leave out the anchovies for babies under 12 months.

1
Place all the ingredients except the olive oil in a food processor or blender and process until well combined.
2
With the motor running, slowly pour in the oil in a thin stream and process until the dressing thickens and the herbs are finely chopped.
3
Store in the refrigerator in a resealable glass jar for up to 5 days.

Notes

Suitable for 12+ months only.

What you'll need

  • ½ avocados
  • 3 tablespoons coconut milk
  • 3 tablespoons lemon juice
  • 1 garlic cloves finely chopped
  • 2 anchovy fillets finely chopped
  • 8 tablespoons fresh parsley roughly chopped
  • 3 tablespoons fresh basil roughly chopped
  • 1 tablespoon fresh tarragon roughly chopped
  • ¼ teaspoon sea salt
  • 125 mls extra virgin olive oil

Method

Leave out the anchovies is preferred.

1

Place all the ingredients except the olive oil in a food processor or blender and process until well combined.

2

With the motor running, slowly pour in the oil in a thin stream and process until the dressing thickens and the herbs are finely chopped.

3

Store in the refrigerator in a resealable glass jar for up to 5 days.


Notes

Suitable for 12+ months only.

  • standard
  • autoimmune