Elevate Your Meals with Green Goddess Salad
A versatile, herb-packed sauce that transforms everyday dishes.
Introduction to Green Goddess Salad
Green Goddess salad has been a culinary delight for decades, with its origins dating back to the 1920s in San Francisco. The original recipe featured a mayonnaise base with parsley, tarragon, anchovy, and lemon, known for its pale green color and garlicky flavor. Over time, the recipe has evolved, and modern versions often omit the mayonnaise and anchovies, instead embracing fresh herbs and avocado for a creamy texture.
What is Green Goddess Salad Dressing?
Green Goddess salad dressing is renowned for its blend of flavors and textures. Traditional versions were mayonnaise-based with a tangy, garlicky taste, while modern recipes often incorporate avocado for creaminess and herbs like spinach, basil, and parsley for freshness. The name ‘Green Goddess’ is believed to have originated from the play *The Green Goddess*, which was popular during the time of its creation.
The Modern Green Goddess Salad
The modern interpretation of the Green Goddess salad shines with its vibrant dressing, made from avocado, spinach, basil, parmesan cheese, and shallot. This bright, tangy dressing is not only a delight on salads but also complements grilled shrimp, turkey burgers, and even crusty bread for dipping. The salad itself is a versatile accompaniment, suitable as a taco topping or side dish for steak or salmon.
Key Ingredients for the Modern Green Goddess Dressing
- 2 cups loosely packed baby spinach
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup grated parmesan cheese
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 2 garlic cloves
- 1 avocado
- 1 shallot, quartered
- 5 Tbsp fresh lemon juice
- 1/4 cup olive oil
Preparing the Modern Green Goddess Salad
- For the Dressing: Place spinach, basil, parsley, parmesan cheese, salt, pepper, garlic, avocado, and shallot into a blender. Add lemon juice and olive oil, then blend until smooth. Adjust consistency as needed by adding cold water.
- For the Salad: Toss together sliced snap peas, green onions, chopped cucumber, and shredded green cabbage. Add the prepared dressing and mix well.
Can Green Goddess Salad Be Made in Advance?
One of the best qualities of the modern Green Goddess salad is its ability to be prepared ahead of time. The dressing contains lemon juice, which prevents the avocado from discoloring, and the heartier ingredients like cabbage and snap peas maintain their freshness for up to three days.
Using Green Goddess Dressing Beyond Salads
Beyond salads, the Green Goddess dressing offers numerous uses. It pairs beautifully with grilled shrimp skewers, adds a tangy delight to BLT turkey burgers, and can be served as a dip for crusty bread.
Frequently Asked Questions (FAQs)
Q: What is the origin of the Green Goddess salad?
A: The Green Goddess salad originated in the 1920s in San Francisco, named after the play *The Green Goddess*.
Q: How has the Green Goddess salad evolved over time?
A: Modern versions of the salad often omit mayonnaise and anchovies, incorporating avocado and fresh herbs for a creamy and vibrant flavor.
Q: Can the Green Goddess salad dressing be used with other dishes?
A: Yes, the dressing is versatile and can be used on grilled meats, as a dip for bread, or as a topping for tacos and other dishes.
References
- https://www.youtube.com/watch?v=-3CrSTcXB4Y
- https://www.thepioneerwoman.com/food-cooking/recipes/a63457646/green-goddess-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39387623/salad-dip-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a35952688/green-goddess-potato-salad/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65414560/green-goddess-recipes/
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