Green Goddess is one of those salad dressings invented 90+ years ago at an hotel restaurant, much like the Caesar and Thousand Island. Creamy, from the 1920's and maintaining a steady popularity throughout America. These condiments have often popped up in garish, dusty cookbooks and housewife club manuals; feeding U.S. bellies while quickly going out of style in the modern age due to its mayonnaise-laden heaviness (an undesirable feature for our "health-concious" population). I admit to dismissing the Green Goddess for a long time, but I've always loved how the term "green" can be open for interpretation. The Goddess was no exception.
Most recipes call for mayonnaise and sour cream, which are not staples in my pantry. I decided to substitute those ingredients for avocado and essentially considered what I had on hand that was also green.
• charred tomatillo
• lime juice
• carrot tops
This is what is pictured above. I threw all of these ingredients into the blender and adjusted it with salt, nutritional yeast, homemade pineapple vinegar, coconut oil and some coriander fruit I had drying out in the windowsill. Now I see the potential of this dated dressing. It is delicious on practically anything.