This green goddess salad dressing is my own concoction. It does not truly reflect the traditional ingredients. But as it is named after the colour more than the contents I think I am OK with that.
How long after a new supermarket opens do you wait before going there for the first time? A new shopping centre has been built close to where I live. It was meant to open last year but they ran into all sorts of problems. Eventually on the 1st of September they had their opening. There was much hype about the centre containing an independent supermarket. They were going to offer the best in the way of fresh produce. Have an onsite bakery and butcher. And sell the normal staple household goods. A week after they opened I went in to see what was going on. We needed a few things for dinner including ingredients to make a fresh salad. The vegetables were cheap, but the quality reflected that. I chose only two items that I would use straight away as I knew nothing else would last.
Today’s inspiration ♥ Recipe For Green Goddess Salad Dressing ♥ can be found on Lavender and Lime Click To Tweet
I took a walk around, looking at produce and pricing. And I made a note of the price of the free range chicken. I then got into a long queue and it was chaotic. The express till is at the end, but you have to wait in the general line to get to it. When the manager on duty was made aware of this, she attempted to sort it out. But not in a way I was comfortable with. She basically pushed aside a group of women each buying one item to make sure the person in front of me who had complained, got served first. I walked out, leaving the ingredients behind and went to the local store I always support. They did not have the same salad ingredients, but that did not really matter. I made a green cabbage slaw with my green goddess salad dressing instead.
Click on the links for conversions and notes.
Green Goddess Salad Dressing
- 5 g picked tarragon leaves
- 10 g chives
- 5 g coriander
- 5 g flat leaf parsley
- 60 mls olive oil
- 30 mls white malt vinegar
- 40 g thick yoghurt
- 40 g avocado pulp
- Freshly ground black pepper and salt to season
- Roughly chop the tarragon, chives, coriander and parsley
- Place into a blender with the oil, vinegar, yoghurt and avocado
- Blitz until smooth - you may need to add a little bit of water to thin it down to a heavy cream consistency
- Season to taste and dress your salad
Inspiration published on Lavender and Lime October 16:
- 2016 – Alert
- 2014 – Swiss Meringue
- 2013 – Blogging With Integrity: Entering Competitions
- 2012 – My Fynbos Garden
EDIT: THIS POST SHOULD HAVE GONE LIVE ON THE 16TH OF OCTOBER. I HAVE POSTED IT ON THE 27TH AS THE GREMLIN PREVENTED THE PUBLISHING FOR SOME REASON.
Dave and I are overseas in the United Kingdom. We will be back at work on the 23rd of October. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
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