This is my riff on green goddess dressing. I’ve omitted the buttermilk, but you won’t miss it a bit, as the luscious avocado blends with the brown rice vinegar to create a mellow dressing that’s ideal tossed with crunchy salads—a mix of tastes and textures that’s like giving your palate an invigorating massage.
Recipe information
Yield
makes 1 cup
Ingredients
3/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons brown rice vinegar
2 tablespoons freshly squeezed lime juice
1 teaspoon agave nectar
1/2 teaspoon sea salt
1/2 ripe avocado
1/4 cup loosely packed chopped fresh basil
1 clove garlic, chopped
Preparation
Step 1
Combine all of the ingredients in a blender or food processor and blend until smooth and creamy.
Variation
Step 2
Goes with all of your favorite salads, or on top of fish or chicken.
storage
Step 3
Store in an airtight container in the refrigerator for 1 to 2 days.
nutrition information
Step 4
(per serving)
Step 5
Calories: 25
Step 6
Total Fat: 2.4g (0.3g saturated, 1.7g monounsaturated)
Step 7
Carbohydrates: 1g
Step 8
Protein: 0g
Step 9
Fiber: 0g
Step 10
Sodium: 75mg
Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
