Last week, I got a HUGE shipment of avocados from the California Avocado Commission. 24 avocados… all for me!!!
You might remember that I won 2nd place in an avocado recipe contest earlier this year for my Grilled Avocado Caprese salad creation. My winnings included this beautiful box of avocados and a $150 gift card to Williams-Sonoma. OMG!! Thanks to my friends at the California Avocado Commission… such a cool experience to participate in this contest, and so exciting to win one of the prizes!!
Now, there was NO WAY I was going to be able to eat all these pretty, pretty avocados. So, I gave about half of them away to friends and coworkers, made a bunch of new recipes using avocados (stay tuned), and used a Foodsaver to prepare and freeze several of them. My first time freezing them! I hope this works!
After perusing Pinterest, I found this recipe, and I knew that it would be a great way to use my yummy green avocados while complementing the other veggies I planned on eating for the week. I love the idea of using avocado is dressings and dips as a base. It’s thick, creamy and rich… and full of all sorts of healthy nutrients to allow for guiltless dipping!
I enjoyed the dressing on salad, but my favorite way to eat it was as a dipping sauce for freshly steamed broccoli and oven roasted chicken. So delish! I’ll be making this again…
Green Goddess Dressing
Adapted from Home Cooking Memories
1 ripe avocado, pitted and peeled
1 tsp. dried basil + a few leaves of fresh basil (if you have it available)
1 tsp. dried parsley
1 tsp. minced garlic
3 Tbsp. lemon juice
2 Tbsp. extra-virgin olive oil
3/4 cup water (may use less or more)
Salt and pepper, to taste
1. Place all ingredients in the food processor. Process until very smooth, scraping down sides, if necessary.
2. Season with salt & pepper to taste. Refrigerate until ready to serve.
3. Serve as a salad dressing, or as a dipping sauce to your favorite steamed veggies.