I never grew up eating green goddess dressing, but once I discovered it a few years ago I was hooked. It’s creamy and delicious and I loved that it could double as a veggie dip and a salad dressing. When I started healing my leaky gut, salads became a big part of my life. I never had issues digesting raw vegetables, and so I had no problem eating salads for many meals (especially take-away meals for work). My one issue was that I was getting bored of doing the same basic salad dressings and so decided to come up with a GAPS version of green goddess dressing. It’s not exactly like the original, as I wanted a very basic recipe that could be whipped up quickly with what I have on stock in the fridge, but it’s thick and creamy and pretty to look at.
- 1 avocado
- 1/4 cup tahini (made solely from sesame seeds)
- 1/4 cup 24-hour cultured cream, yogurt, or kefir
- 3 tablespoons raw apple cider vinegar
- 3 tablespoons lemon juice
- 1/2 cup chopped fresh basil (or parsley or cilantro, or a mixture of the 3)
- salt and pepper to taste
- 1-2 tablespoons raw honey (optional, if you like sweet dressings)
- 1/4-1 1/2 cups water*
- Put all ingredients except water, salt and pepper in a large bowl.
- Add 1/4 cup water to bowl and use hand blender to blend. 1/4 cup water should be good enough for a thick dip-like consistency. If you want a thinner salad dressing then slowly add more water while blending until desired consistency is achieved.
- Taste and add salt and pepper as needed.
Store in an air-tight container (a glass jar works great) in the fridge for up to 1 week.
*Can also use olive oil to thin out the dressing for a stronger flavor.