Print Recipe

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

Serving for 10 people

Ingredients

Green Goddess Yogurt Dressing:

3/4 cup Greek yogurt

1/4 cup extra-virgin olive oil

1 teaspoon white wine vinegar

1/2 cup lightly packed parsley leaves and tender stems

1/2 cup lightly packed basil leaves and tender stems

1 1/2 tablespoons tarragon leaves and tender stems

1 1/4 teaspoons kosher salt

3 tablespoons finely chopped chives

1/2 teaspoon freshly ground black pepper

Directions:

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.