This creamy Green Goddess Dressing is one of my favorite ways to enjoy a salad. The avocado adds the perfect dairy-free creamy base, and the basil adds in a touch of bliss, and the red wine vinegar adds just the right amount of tang. The vinegar also keeps the dressing green for a couple days when stored in an airtight container in the fridge too. Feel free to adjust the ingredients to suit your own taste buds. This is one of my favorite recipes to use hemp hearts in, as the earthy taste of hemp seeds pairs perfectly with this creamy Green Goddess Dressing. And if you’d rather sprinkle the hemp hearts onto the salad for an extra serving of protein that tastes pretty darn good too.
This dressing also makes a fabulous replacement for ranch dressing when served with fresh veggies for dipping!
Green Goddess Dressing with Avocado and Hemp Seeds
- 1 avocado medium sized
- 1 cup large handful fresh basil about 1
- 1/4 cup avocado oil or olive oil
- 1/4 cup water
- 2 Tablespoons red wine vinegar
- 1 Tablespoon white balsamic vinegar or white wine vinegar
- 1 clove garlic
- 2 Tablespoons fresh chives
- 2 teaspoon to 4 Kalamata olives or 1 capers
- a little ground black pepper
- pinch of sea salt
- Tablespoons optional: 2 hemp hearts plus 2 to 4 Tablespoons additional water
Start by adding 1/4 cup of water as listed in the recipe, and you can then add a little more if you want a thinner consistency. If adding in hemp seeds you will need to add in little extra water too.
Note: I keep avocados in the freezer in small air tight baggies already peeled and chopped. This is such a great way to save ripe avocados for use later. I simply defrost the frozen avocado by putting the bag into a bowl of hot water.
Estimated nutrition based on making salad dressing with all ingredients listed above, including hemp hearts, and broken out into 6 servings. For a lower calorie dressing you can reduce avocado/olive oil and add in extra water.