How to Guide
Makes 1 1/4 cupsabout 10 servings
This take on rich, creamy, irresistible Green Goddess dressing is light on fat but big on flavor. Use it for salads, grain bowls, pasta salad, or over grilled salmon. If you like, replace the olive oil with 1/4 cup mashed ripe avocado and another tablespoon water
In a blender, combine yogurt, olive oil, vinegar, and 1 tablespoon water. Blend until smooth. Add parsley, basil, tarragon, and salt to blender. Pulse, scraping down sides of blender and pushing herbs down, until pureed. Add a tablespoon or two more water if necessary to get a smooth, pourable dressing. Transfer to a container. Add chives and pepper and whisk again. Will keep refrigerated up to 3 or 4 days.