Equipment
* optional
Ingredients
Base
- 1 avocado, pitted and scooped
Herbs and Aromatics
- 15 g fresh parsley, roughly chopped
- 15 g fresh basil, roughly chopped
- 10 g fresh chives, roughly chopped
- 1 garlic, peeled
Liquids and Seasoning
- 30 ml lemon juice, freshly squeezed
- 45 ml extra virgin olive oil
- 45 ml water, cold
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the scooped avocado flesh into the bowl of a food processor or high-speed blender.
Add the roughly chopped fresh parsley, basil, chives, and the peeled garlic clove to the avocado.
Pour in the freshly squeezed lemon juice, extra virgin olive oil, cold water, kosher salt, and black pepper.
Blend the mixture on high speed for about two minutes, stopping to scrape down the sides of the bowl with a silicone spatula as needed, until the herbs are pulverized and the mixture is entirely smooth.
Check the consistency and taste. If the dressing is too thick, pulse in additional cold water 15ml at a time until pourable. Transfer to an airtight container and chill in the refrigerator at 4°C/39°F until ready to serve.
Chef's Notes
- Using very cold water instead of room temperature water helps keep the blender blades cool, preserving the vibrant green color of the herbs and preventing the avocado from warming and discoloring.
- For a sharper flavor profile, add a small spoonful of capers or a dash of apple cider vinegar along with the lemon juice.
- The natural fats in the avocado create a highly stable emulsion, serving as a perfect plant-based substitute for the mayonnaise or sour cream traditionally used in Green Goddess dressings.
Storage
Refrigerator: 3 days — Press airtight wrap directly onto the surface of the dressing to prevent oxidation before sealing the container.
