This isn’t exactly Green Goddess Dressing though its got quite a few similarities. This is a zesty and bright sauce that will be delicious for topping salads, dipping vegetables, or spreading on wraps or sandwiches, it would make a good condiment for tacos. Today we are using it as a dipping sauce for my “Spring Rolls.”
What you need:
1/2 cup sour cream
1/2 cup Greek yogurt
1/2 ripe avocado
1 tsp salt/pepper
Zest of 1/2 a lemon
Juice of 1 lemon
One shallot, peeled
2-3 cloves roasted garlic (skin on in oven for 15 minutes at 400, then peel)
1/2 jalapeño pepper, no seeds
1/2 cup (loosely packed) each of basil, parsley, and cilantro
Put all ingredients in a blender until smooth. The flavors will meld together nicely after a few hours in the fridge so I like to make it ahead of time. It will be tasty for a few days but I’d toss it after that. Leave the pepper out if you don’t like heat, but we are a spicy family. Enjoy!
I love spring rolls for a light and healthy lunch and they are safe for the gluten free members of my family. For these, I simply filled them with roasted asparagus, diced rotisserie chicken, radishes, and butter lettuce. Spring rolls are delicate but once you get the hang of it, they are super easy. Just follow the package directions and you’ll be fine : )