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This version of Green Goddess Dressing is made oil-free using avocados and dairy-free milk as the base, with tons of flavor coming from vinegar, garlic, and onion.
I’ve been eating salads for at least one meal a day, I’m getting pretty tired of using a little oil and vinegar for my dressing. I read somewhere that ripe avocados can be blended into a dressing so I decided to try it for myself. I used my high-speed blender but I’m pretty sure a decent blender could produce the same results.
I’m calling this dressing my Green Goddess Dressing:Print
An oil-free delicious salad dressing
- 2 large ripe avocados
- 1/2 onion
- 2 cloves garlic
- 1 1/2 cups white balsamic vinegar
- 1/2 cup unsweetened non-dairy milk
- 4 medjool dates, pitted
- Combine avocados, onion, garlic, vinegar, non-dairy milk, and dates in a high-speed blender and process until smooth.
- Serve immediately and refrigerate any leftovers for up to 5 days.
Here’s what it looks like:
On a salad:
I saved some and globbed (I just made up this word) it on the steamed broccoli (I hate broccoli and only eat it because it’s so darned good for you). I’ve made this dressing a few times already and I’m hooked.
For those of us on Dr. Fuhrman’s Eat to Live 6-Week Holiday Challenge, we’re now into week 4. Wow! That went by fast. I’ve definitely lost some weight and have really cleaned up my diet. I already gave away my “fat” jeans and most of my pants aren’t tight around the waist anymore.
My husband and I decided to add on at least another 4 weeks to the diet to reach some of our goals (that will put us into the end of January). It’s a lot easier being on a “diet” with a partner, that’s for sure. I think the diet is turning into a lifestyle at this point because we’re eating so many more fruits and vegetables. We’re adjusting to the lack of added salt and sugar in our foods and overall feeling more energetic. I’m going to try and post more recipes, too.
What’s your plan for staying healthy during the holidays?
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