No matter what time of year it is, one thing seems constant in my kitchen: the multiple bunches of wilting herbs in my crisper drawer.
In an effort to produce less food waste, in addition to composting, Ive started growing my own herbs using this system in a pot on the kitchen window sill. Its my goal to expand the collection this year. But until that happens, Ive tried to be better at using the herbs I buy from start to finish before they go south.
After a recent grocery store hoarding spree, I put on my creative cooks thinking cap (which in my imagination looks more like the Hogwarts sorting hat than an actual chefs toque), and began coming up with ways I could salvage some of the ingredients without actually putting in much effort. One of concoctions that resulted was this easy green goddess dip recipe.
My favorite salad dressing in my first book, The Wellness Project, was a kefir green goddess made with half an avocado and some of the fermented yogurt-like drink, kefir. Since I had a few avocados lying around too and they were a little too browned and bruised to be an optimal toast topping, I decided to turn my favorite dressing into a dip and load it up with even more avocado than usual, Greek yogurt, and all those random bunches of herbs that were lying around.
The result was so good, I ended up taking it with me to my friends house for dinner and serving it alongside farm fresh crudits. She had already picked up a few dips from Taim and everyone in attendance assumed mine was from there as well, which, as those of you who have tasted their hummus know, is one of the highest compliments I could ever receive.
In addition to crunchy veg, you can serve this dip alongside veggie nuggets, grilled meat, chips, or anything else you can get your hands on.
With health and hedonism,
Green Goddess Avocado Dip
This easy avocado dip recipe is a healthy play on classic green goddess dressing. Its packed with herbs and perfect with summer vegetable crudites.
- 2 small ripe avocados
- 2 scallions
- 1/4 cup tightly packed parsley leaves
- 1/4 cup tightly packed basil leaves
- 3 tablespoons lemon juice
- 2 tablespoons mayonnaise or non-fat Greek yogurt
- 1/2 teaspoon sea salt
- Combine all the ingredients in a food processor and puree until smooth. Transfer to a serving bowl and serve alongside crudites.
If you prefer non-fat Greek yogurt to mayo, its an easy substitution. I personally react worse to dairy than I do to healthy fats, like canola based mayo.