If you are doing Whole30, and you, like me, generally do not gravitate toward vinaigrettes for your salads, you might be having some trouble finding a good salad dressing. I was, too. I made a ginger dressing, and it was tasty, but it just didn’t have the right consistency. So I stopped eating salads for a few days, realized that I was not eating enough vegetables, and decided that I needed something creamy or all salads were going to be torturous. I am a ranch dressing person through and through, but I didn’t want to make ranch on Whole30. For me, it seemed too close to recreating a food indulgence like a dessert, so I’ve decided to steer clear.
Instead, I made this green goddess dressing, and it’s amaaaaazing. It’s salty, herby, creamy, and a lovely shade of green (hence the name). It’s also super easy to make, and a great way to use up any fresh herbs you have lying around.
Sidenote: I tried this first using my immersion blender, and it didn’t really work out, so I had to transfer to my blender blender. I also, after it sat for a day, whisked in about two tbsp of olive oil to loosen it up.
Green Goddess Dressing
1/2 cup mayo (I made my own using this recipe)
1/2-1 cup of fresh herbs, roughly chopped (I used basil and parsley)
1/2 tsp anchovy paste (I do not recommend omitting this, but maybe could replace with an olive if you’re super opposed to anchovies?)
1 clove garlic
Salt & Pepper
Combine all ingredients in a blender and blend. Add salt and pepper to taste. You can eat this for pretty much any occasion–salads, burgers, fries, lunchmeat rollups. If you are NOT on any particular diet, an awesome way to use this is on a sandwich with a tomato slice and some shaved parmesan cheese. Especially if you cut this sandwich into bite size finger sandwiches. Then, it’s elegant.
So what are your fave salad dressings, homemade or not? Let me know in the comments!
(P.S. ran out of this yesterday, gonna go make another batch as soon as I get home. Anchovy paste was definitely not a wasted purchase.)