I feel that Green Goddess dressing became increasingly popular a few years back, then fell off, and is having its moment again. Ever since having a green goddess salad with bib lettuce and radish at Native in Honesdale last month, it has been my hyper fixation.

This time of year, many people are growing fresh herbs in their backyard or porch gardens, and this is a fresh dressing you can whip together all summer long! You don't need to limit it to just the three herbs listed, feel free to add oregano, basil, or any flavors you enjoy. It's a great substitute for ranch or any veggie dip, without the calories and guilt! This recipe has all the best flavors, including acidity from lemon juice, tang from white wine vinegar, and creaminess from avocado! It doesn’t hurt that it is so simple to make. 

You will need:

1 cup plain yogurt

1 ripe avocado

2 cloves garlic

1/4 cup fresh parsley

2 tbsp fresh chives

2 tbsp fresh tarragon

2 tbsp dill

2 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

½ cup olive oil

3/4 teaspoon sea salt

 1/4 teaspoon pepper

All you need to do is simply add all of your ingredients except your olive oil into a blender and blend. Slowly drizzle in your oil until completely emulsified. If it feels too thick, add in a splash of water to thin it out. 

This dressing will keep well in the fridge for up to a week. Feel free to eat it as a dip with fresh veggies, on salads, meat or poultry, or just about anything! Enjoy!