This summer I been in the mood for lots of things cold. Summer came in with a bang, the first days of summer were this week and it was up to 95 for most of it. When it’s that hot, one, I don’t want to cook, and two, all I want is all things crisp, cold and watery. Salads make a perfect meal when all of these requirements are on the table.
However a good salad isn’t without it’s delicious counterpart, dressing. A good dressing ties the whole dish together and makes for one completed salad that is appreciated by the taste buds. After having a couple of less than ultimate dressing experiences this summer, I was on the look out.
This afternoon after my pleasant Sunday nap I found an article on dressings through Food 52. It was an article featured on NPR about this very topic. Seems I’m not the only one thinking about all things crispy and refreshing. This recipe for Green Goddess dressing was the perfect solution to a less than exciting trip through dressing land. I am psyched for dinner tonight, just for the reason to top it with this tangy and green dressing. Enjoy and bon appetit!
RECIPE FOR DRESSING:
3 tablespoons white wine vinegar
2 teaspoons salt
2 tablespoons fresh basil
1 tablespoon fresh lime juice
2 tablespoons fresh tarragon
1 large clove garlic
1 whole ripe avocado
1/4 cup heavy cream (I used coconut milk cream)
In a food processor combine all the ingredients up till the olive oil and pulse till mixed thoroughly. Through the spout opening of the processor slowly add the olive oil till it becomes a creamy consistency, then add milk and pulse. If you need to adjust the salt, please do so.