The weather is starting to warm up and, for me especially, that means I love having salads for lunch. The hardest part about making a great salad though is finding a salad dressing that tastes great but isn’t full of sugar or bunch of other additives. My friend and I were talking one day and decided that we definitely needed to find a paleo green goddess dressing. After scouring a few stores and coming up empty, we decided to make our own instead.
Green goddess is definitely my favorite dressing of all time so I knew I wanted a replacement for my paleo eating ways. It took several tries and lots of tweaks but I think I finally came up with the perfect combination of flavors that mirrors the original. I hope you agree.
Ingredients for Paleo Green Goddess Dressing:
1 cup Paleo mayonnaise (I use Primal Kitchen when I don’t have time to make my own)
3/4 cup chopped scallions, white and green parts
1 cup chopped fresh basil leaves
4 Tbsp fresh parsley
¼ cup freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 Tbsp coconut milk
Let’s Make It:
In a food processor, combine mayonnaise through avocado. Turn on to combine. With food processor running, add in coconut milk and mix until combined. Transfer to container and store in refrigerator until ready to use.
You can skip the coconut milk on this one and it makes a thicker dressing or perfect dip for vegetables. I love enjoying it with some carrot sticks. Right now, you will always find some of this dressing our refrigerator…that is for sure. I am totally in love with it.
What are your favorite spring meals? Do you eat a lot of salads once the weather warms up a little bit? Have you ever tried creating your own salad dressings from scratch to incorporate cleaner ingredients?
- 1 cup Paleo mayonnaise
- 3/4 cup chopped scallions, white and green parts
- 1 cup chopped fresh basil leaves
- 4 Tbsp fresh parsley
- ¼ cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 avocado
- 3 Tbsp coconut milk
- In a food processor, combine mayonnaise through avocado. Turn on to combine. With food processor running, add in coconut milk and mix until combined. Transfer to container and store in refrigerator until ready to use.
- For the mayo, I use Primal Kitchen when I don't have time to make my own.