This fresh and vibrant dressing is the perfect use for all the fresh herbs lingering in your fridge. Perfect for drizzling over salad, it can also be used as a sauce or dip with crackers, grilled meat and crudités.

The secret to its silky texture? Ripe avocado blended with fresh lemon juice and extra virgin olive oil.

Ingredients

Handful of mixed herbs - coriander, parsley and mint

1 avocado

1 lemon, juiced

1 jalapeño (deseeded if desired)

1 garlic cloves

1-2 spring onions

1 tbsp Pukara Estate Premium Extra Virgin Olive Oil 

Salt, according to taste

Method

Blend all the ingredients with a splash of water until combined.

Season according to taste, add an additional squeeze of lime if desired.

Swaps, Serves & Storage

Do I have to use a mixture of herbs or can I just use one type?
You can use just one type of herb if you prefer. I’ve made this recipe just using parsley and coriander instead of a mixture and it’s just as delicious.

What can I serve this dressing with?
This dressing is perfect for a variety of salads or just a simple mixed leaf salad. It will continue to thicken in the fridge, so thin it down with a splash of water before drizzling.

What can I serve the Green Goddess dip with?
The dressing makes for a great dip! You can serve it with crudités, crackers, grilled fish or chicken.

Can I make this dip without a blender?
You can also make this dip in a food processor or using a mortar and pestle (which will require a bit of manual work).

How long can I store this dip/ dressing for?
You can store my vegan green dressing for up to 10 days in the fridge. The avocado will oxidise after a few days and the colour may darken slightly. Be sure to give it a rigorous stir before using.

Tips & Tricks

Avocados - use a semi-ripe avocado for a creamy texture. Be sure it’s not too ripe or the dressing won’t keep for as long in the fridge. I also use the avocado to make this recipe vegan, but if it isn’t in season or not available in your area, use 1/4 cup thick Greek yoghurt instead.