GREEN GODDESS DRESSING

The classic 1920s green goddess dressing contained mayonnaise, sour cream, and anchovies. This plant-friendly and slightly healthier version leans on the avocado and plant-based mayo for added creaminess and the capers to add a punch of flavor in the absence of the anchovies or the 1970s popular switch to Worchester sauce. I recommend adjusting the herbs, garlic, lemon juice, and capers to suit your taste. This dressing is excellent drizzled on salads, grilled vegetables, grain bowls, and crudité plates.

INGREDIENTS
1 medium ripe avocado
¼ cup/60 ml plant-based mayonnaise
3 tbsp/45 ml each: fresh chopped parsley, chives, fresh basil, and tarragon, to taste
2 tbsp/30 ml fresh lemon juice
2 tbsp/30 ml chopped shallots or 2-3 stalks scallion, white and green parts, diced
1 tbsp/15 ml chopped capers, to taste
1 large clove garlic, peeled, rough chop
salt and pepper, to taste
3 tbsp/45 ml + or – water, adjust for desired consistency