Store bought salad dressings are full of unhealthy and unnecessary ingredients, well, I guess some of them are necessary to keep them shelf stable but do we need to be eating foods that have been living on a grocery store shelf and then can live in our refrigerator for another 6 months+ after they have been opened? GROSS!
Many dressings are filled with Sugar, Potassium Sorbate (to preserve it), Propylene Glycol Alginate (to thicken) and Sodium Benzoate....none of these ingredients sound appealing to me! Wouldn't it be better to find or make a dressing with ingredients like Ripe Avocado, Cilantro, Light Coconut Milk, Green Onions etc.? I think I'll take the dressing with the second set of ingredients!
I was introduced to Green Goddess salad dressing by my sister-in-law while at her place a few months ago, it was DELISH! I had been meaning to find a recipe to make it myself but never got around to it until yesterday. When I was looking at recipes I didn't find one that I liked (or had all the ingredients for) so I amalgamated a few and came up with my own version of the dressing and I think I hit it out of the park!
3/4 Cup Cilantro
1/2 Cup Green Onions (both the green and white parts)
1 Ripe Avocado
Juice of 1 Lemon
2 Tbsp Grated Fresh Garlic
2 Tbsp Apple Cider Vinegar
1/3 Cup Tahini
1/3 Cup Light Coconut Milk
2 Tbsp Tamari Sauce (or Bragg)
1/4 Cup Avocado Oil
Salt and Pepper to taste
Throw everything in your high powered blender (I use a Vitamix) and blend for 1-2min or to your desired consistency. I left mine for a full 2 min as I knew my kids would be weirded out if there was still chunks of cilantro in the dressing, I blended until it was smooth.
It's being stored in a mason jar in my fridge and as long as it's sealed it should stay there, nice and fresh, all week long.
I am going to try this dressing on my baked salmon for dinner tonight, the garlic and lemon juice should do well on the salmon and will complement the salad that is going along with it.