Creamy salad dressings are not a top recommendation from most dietitians. Here’s an exception. By using an avocado, you have a smart substitute for mayonnaise because it provides a nutrient dense, creamy base for the dressing. The herbs pack another nutrient punch as well as contribute to the vibrant green hue. Ellie Krieger‘s recipe offers a twist on the classic wedge salad, using nutrient-rich dark romaine lettuce instead of iceberg lettuce. Fresh tarragon brings a lovely anise (slightly licorice flavor) to the dressing. Tarragon has an intense flavor so you don’t need to use very much. If you’re not a fan of tarragon, substitute another fresh herb like basil, dill, or cilantro. What I love most about this recipe is that you throw all of the ingredients into a blender, whirl for a few seconds and the dressing is ready for your salad.
Nutrition Note: Avocado’s are high in heart healthy monounsaturated fat. Their rich, creamy texture works well as a mayonnaise, cream or butter substitute in many recipes. For breakfast, toast 2 slices of whole grain bread (I like Ezekiel bread), spread toast with a tablespoon or two of green goddess dressing, top with slices of tomato and a hard boiled egg for a satisfying start to your day.