Green Goddess salad dressing is named after the color- a vivid green. There are many ways to make Green Goddess salad dressing- most GG dressings are made with a mixture of mayonnaise or sour cream, anchovies, tarragon vinegar, parsley or other green herbs such as scallions, garlic, and other spices. The Green Goddess Dressing was originally created at San Francisco’s Palace Hotel (now the Sheraton-Palace) in the 1920s. The Palace Hotel was considered the largest hotel in the western United State at that time.The hotel's executive chef named the dressing for English actor George Arliss who stayed at the hotel and also ate in the Palm Court restaurant during the time he performed in the play called The Green Goddess. This play was considered the best play of the 1920-21 Broadway season and it later became one of the earliest talking movies in 1930. So that's the history of Green Goddess salad dressing!
My version is a bit different as it doesn't use mayo or sour cream. A ripe avocado provides the oil, creaminess, and the color and I substitute cilantro for the other herbs. This is one of my favorite dressings and it is delicious tossed with any type of salad. I usually use it with a salad mainly full of chopped vegetables and minimal lettuce. You will certainly be regarded as a kitchen goddess (or god) if you make and serve this dressing!
Green Goddess Salad Dressing (Avocado Version)
1 ripe avocado, cut into chunks
1/2 chopped shallot
1 medium garlic clove
1/4 cup cilantro
1/3 cup white balsamic vinegar
salt and pepper to taste
Put the avocado chunks and remaining ingredients into a food processor or blender and blend thoroughly. Add more vinegar if it is too thick. It should be thick and creamy, yet slightly pourable (less thick than a guacamole). If you use a plain white or cider vinegar, add a little sugar to give it some sweetness. After you make your salad, toss your salad generously with the dressing so all the veggies and lettuces are coated.
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