This is a vegan version of Green Goddess Dressing, which generally is made with anchovies. To make it extra creamy, you guessed it, I add half an avocado, but if they’re out of season, you can skip it.
This dressing goes insanely well with one of my favorite dishes ever, a cucumber salad with spicy peanuts (Recipe)
Basic Dressing:
- ½ avocado
- 1/2 cup fresh parsley, packed (or 1/4 parsley, 1/4 spinach)
- 1/4 cup water
- 1/4 cup olive oil
- 1 and ½ tablespoons vinegar (White or apple cider)
- 1 tablespoon soy sauce
- 1/2 lemon, juiced
- 1 teaspoon maple syrup
- 1 garlic clove
- Salt & pepper
Optional Add ins:
- 1/4 cup cilantro
- 1-2 tablespoons tahini
- 1/2 cup soaked raw cashews
- 1/4 cup nutritional yeast
Directions:
Blend all ingredients together until smooth and creamy. Serve on top of your favorite salad, like this cucumber and spicy peanut salad, or store in a sealed container in the fridge for up to one week.
Enjoy!
Pouring soy sauce into the blending cup
Zero Waste California 