Green Goddess Salad Dressing (Dairy Free & Vegan option)
Evy, Peg’s mom, made green goddess salad dressing for her family. It’s one of those memory foods for Pegs that’s reminiscent of her childhood. It is a strong bold creamy dressing that can also be used as dip or sauce. Green Goddess typically uses mayonnaise, however we’ve eliminated the mayo and use Veganaise or Majestic garlic spread. Instead of anchovies, we use flax seed oil to give it the same taste but without the fish for all our vegan friends!
Enjoy this dressing over crispy romaine hearts, as a dip for your veggie platters, or generously drizzle over your Buddha bowl. This re-do of a delicious dressing from generations past is full of beneficial ingredients, and we know it will capture your heart and taste buds.
Scroll down for full recipe and watch our recipe video HERE!
Green Goddess Salad Dressing (Dairy Free & Vegan option)
Enjoy this dressing over crispy romaine hearts, as a dip for your veggie platters, or generously drizzle over your Buddha bowl.
Ingredients
1 Container Majestic Creamy Garlic dip
2 Anchovy fillets or 2 Tbsp. Flaxseed oil
1/4 Cup Parsley, minced or 1/2 C parsley leaves and stems 1/4 Cup Chives, minced
1 Green or spring onion
1 heaping Tbsp. Tarragon leaves (this gives the goddess it’s distinct flavor)
2 Tbsp. Lemon juice
1/2 tsp. sea salt
Instructions
Add all ingredients into a food processor or blender, and blend until smooth.
Store refrigerated up to 3 weeks.