Here we decided to give a modern makeover to Green Goddess dressing and transform it into an extra-healthy treat by adding the super-trendy fruit avocado. Use this tasty mixture as a dip for the vegetables, drizzle it on the grilled or poached fish, fold it into the pasta salad, or thin it with the spoonful or two of water and toss the salad greens into it.
Yield: About 2½ cups
1 Tbsp of plus ¼ cup extra-virgin olive oil
Three cloves of garlic, minced (about 1 Tbsp.)
One tinned anchovy, chopped
One large ripe of avocado, pitted, halved, flesh scooped out
Half cucumber chopped
Half cup chopped fresh parsley leaves
¼ cup fresh tarragon leaves
Two tbsp of snipped fresh chives
¼ cup fresh lemon juice
freshly ground black pepper
1.Place 1 Tbsp of oil, garlic, and anchovy in one cold skillet and turn it on medium-low heat. When the mixture begins to sizzle, blend and let cook for 30 seconds longer. Scrape mixture into the high-speed blender.
2.Add remaining oil, cucumber, avocado, herbs, and lemon juice into the blender. Blend until it smooth. Taste and season with the plenty of salt and pepper. Thin with the little water, if you desired. You can use right away, or cover and refrigerate for up to three days.