Fragrant and fresh green goddess dressing with avocado that's just perfect for a fresh salad. With just five ingredients, this dressing is ready in 15 minutes and is totally vegan and gluten free!
1cupfresh parsleyheaped high, substitute with cilantro
1avocadomedium sized
1jalapenosdeseeded
3garlic clovessee notes for using garlic confit
2tablespoonsolive oil
1tablespoonfresh lemon juiceor apple cider / white wine vinegar
½teaspoonsalt
½teaspoonblack pepper
Instructions
Slice the edges off a jalapeno and remove the seeds. Roughly chop 1 cup of parsley and add it to a blender or food processor jar along with garlic and deseeded jalapeno.
Cut avocado in half, remove the pit using a knife, and scoop the flesh into the blender as well.
Squeeze 1 tablespoon of lemon juice (roughly half a lemon), and then add ½ teaspoon each of salt and pepper. Finally, add 2 tablespoons of olive oil. Blend until smooth. Add 1 to 2 tablespoons of water if needed.
Notes
If you want to take this up a notch, I suggest adding garlic confit instead of raw garlic. Confit garlic is when you ad garlic cloves to a small oven-safe container, fill until the top is covered with olive oil, and roast at 200F for about 30 minutes. This provides an incredible depth of flavor to the salad dressing. When I do this, I often make more than this recipe requires and just store the extra in a separate airtight container!
Check the post for more details on how you can substitute various herbs and cream components or add aromatics to make this even more delicious!