This green goddess dressing is a little bit different. I have made the lemon stand out in this recipe, and then added ginger as a secondary component that stands out. I love the likely health benefits of ginger, and combined with fresh raw garlic this recipe is really a powerhouse of goodness. You can easily adjust the ingredients to work with what you have in your fridge or garden, too. It's a very flexible recipe.
This recipe is perfect for a buddah bowl - it goes with nearly any kind of vegetable or grain you put in there. It's easy to mix in, or put on the side as a dip. It is also great on top of potatoes, rice, or other grains as a topping or sauce. We all love a good potato topping! I love the lemon and parsley together with potatoes, this dressing does not disappoint.
I really like how quickly you can make this one. Just find the ingredients, and blend or food process. Note that the texture and even flavor will be a bit different depending on which appliance you use. Try it in both and see what you prefer!
Lemon and Ginger Green Goddess Dressing
- 1/2 cup parsley Packed. See notes on recipe page.
- 1/2 cup basil Packed. See notes on recipe page.
- 1 avocado Medium.
- 1/4 cup lemon juice About 1-2 lemons.
- 1/4 cup garlic Cloves or minced - see notes!
- 1/4 cup green onion See notes on recipe page.
- 1/4 cup plant-based milk Such as cashew or almond milk.
- 2 tbsp apple cider vinegar
- 2 Tbsp ginger Minced, or whole pieces. See notes.
- 1/2 tsp lemon zest Optional. See notes!
- 1 tbsp white miso Or less, to taste.
- 1 tsp black pepper
- Combine all ingredients in a blender or food processor, and blend until smooth.
Pretty easy to make!
Substitutes, alternatives, and notes
Parsley and basil: You can use any blend of these two ingredients, or you can use all parsley or all basil. You could even try adding a bit of mint if you wish. I have a herb called basil mint that works well in this dressing.
Green onion: You can use chives instead if you wish. These are loosely chopped.
Ginger: I used a couple "thumbs" of fresh ginger for this recipe. I did not mince the ginger, and I didn't even remove the peel (you don't need to!). If you are using fresh unminced ginger, you may want to use a high-speed blender (depending on how your food processor handles thumbs of ginger).
Garlic: The correct amount of garlic will depend on what you are using. I use 1/4 cup cloves (if fresh) or minced (if bottled). This is because my bottled garlic is usually substantially less strong tasting than my fresh (cloves) garlic. If you are concerned about the strength start with about half, and keep adding it as you blend.
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