It’s January, so I’m doing the Whole30 again. One thing that is challenging about the Whole30, is that it’s very easy to fall into the routine of just making the same things over and over and over again. I wanted to mix things up a bit, so some girlfriends and I talked about making a bunch of Whole30 / Paleo friendly sauces and dressings to share, thinking it would be nice to have these on hand to add a punch of flavor to salads, veggies and meats.
I decided to make this green goddess dressing for one of mine and holy hell, it was delicious!!! TOO delicious not to share… 🙂 Enjoy!
1/4 c (60ml) coconut milk
3 tbsp (45ml) freshly squeezed lemon juice (I use Meyer lemons)
1 garlic clove, chopped
2 anchovy fillets, chopped
1/2 c (125ml) coarsely chopped fresh parsley
1/4 c (60ml) coarsely chopped fresh basil
1 tbsp (15ml) coarsely chopped tarragon (I didn’t have any, so I used dry)
1/4 tsp (1ml) salt (I used Fleur de Sel)
1/2 c (125ml) extra virgin olive oil
Blend the first nine ingredients in a food processor until combined. With the blade running, pour the oil and process until the dressing thickens and the herbs are finely chopped.
*I didn’t feel like dragging out my food processor, so I put everything in the “bullet” that came with my Ninja blender and blended until smooth. The oil blended well, but my guess is that it will separate over time.
BFW TIP: Anchovies pack big flavor for such small fish. They’re so strong that only a small amount of anchovy is needed to add flavor to sauces, salad dressings, pasta and pizza. That same small amount also delivers health benefits in the form of essential fatty acids, protein and other nutrients. Anchovies are a great addition to any clean-eating or paleo lifestyle!
This would be great on salads, with chicken or salmon or just as a delicious dip for crudite!