Follow these steps for perfect results
avocados
pitted, peeled, grilled and chopped into cubes
lemon juice
fresh
basil leaves
roughly chopped
tarragon leaves
roughly chopped
garlic
minced
asorbic acid
extra-virgin olive oil
Grey salt
to taste
Freshly ground black pepper
to taste
iceberg lettuce
cut into wedges
Combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and ascorbic acid in a food processor.
Blend until the mixture is smooth.
With the motor running, slowly drizzle in olive oil until the dressing becomes thick and creamy.
If the dressing is too thick, add water a few tablespoons at a time until you reach the desired consistency.
Transfer the dressing to a bowl, season with salt and pepper to taste, and cover.
Refrigerate the dressing until thoroughly chilled.
To serve, pour the Green Goddess dressing generously over the iceberg lettuce wedges.
Expert advice for the best results
For a smoother dressing, strain it through a fine-mesh sieve after blending.
Adjust the amount of lemon/lime juice to your preference.
Add a pinch of sugar to balance the acidity, if desired.
Chill the lettuce wedges before serving for extra crispness.
Everything you need to know before you start
10 minutes
The dressing can be made a day in advance.
Arrange the iceberg wedges on a plate and drizzle generously with Green Goddess dressing.
Serve as a light lunch or side dish.
Pair with grilled shrimp or chicken.
Pairs well with the herbal flavors and creamy texture.
Discover the story behind this recipe
A modern American classic.
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