Vegan Green Goddess Dressing

A vegan/dairy free take on a modern classic dressing – this takes around 10 minutes from start to finish, and will keep in the fridge for up to a week… but I doubt it will last that long!

Ingredients

2 large cloves garlic

Juice of 2x medium lemons

2x gherkins

1x teaspoon olive oil

1x teaspoon apple cider vinegar

A handful of frozen baby peas

A handful of fresh parsley

1/2 Ripe avocado

Pinch of black pepper

2-3 teaspoons of water for the consistency you desire

 

Simply combine all ingredients in a food processor in the order stated above, until you reach the consistency you want – I used this as an alternative to my usual tahini-based dressings on a buddha-bowl with bulgur wheat base, steamed winter veg of broccoli, cauli, green beans and carrots, and spicy potato wedges to zing up the dish for a weekday work lunch. All up this took about 25 mins of prep and I had dinner and two huge bowls for lunch.

 

Vegan Green Goddess Dressing

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