Hooked on Green Goddess Dressing
It's absolutely true that Manny and I both embrace the fact that each of our spice blends is good on substantially more than what we originally designed them to compliment. This recipe is one that we pulled together very quickly when we got home and wanted a salad, but didn't have any salad dressing made. I said it would be cool to have a Casa M Spice Co® adaptation of a Green Goddess dressing and the rest is history. Hooked® and Uncontrolled Hooked® are both chock full of good stuff... chives, shallots, dill, basil, tarragon, and chervil (not to mention the Chain Reaction® base) all of which work well in salads and salad dressings. Adding some acidity and some additional background flavors and keeping it keto-friendly came naturally.
We like avocado mayo paired with fresh, ripe chunks of avocado so that was our base. We added a little crème fraîche to give it the creamy mouth-feel you expect from a green goddess dressing. Fresh scallions, jalapeño, and cilantro in "chunky" form add both flavor and texture. Finally, adjusting the acidity and seasoning was pretty obvious given lime is a natural fit with avocado, and apple cider vinegar complements many salad dressing flavors. The recipe as outlined here will yield a salad dressing consistency when you're finished mixing it. Same is true after 2-4 hours of refrigerator time. If you make it the day before, the flavors will blend more and it will thicken. You can add a little more lime or apple cider vinegar to adjust to the desired consistency for serving. As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
FOR THE DRESSING
- 1/2 cup Avocado Oil Mayonnaise
- 1/2 cup Crème Fraîche
- 1 Avocado, Ripe, Hass, diced fine
- 1/4 cup Cilantro, leaves only, plucked
- 1/4 cup Scallons, greens only, cut super thin
- 1/2 Jalapeño, fresh, fine dice
- 1 Tablespoon Casa M Spice Co® Uncontrolled Hooked®
- 1 teaspoon Lime Juice, fresh squeezed
- 1 teaspoon Apple Cider Vinegar
FOR THE GARNISH
- Casa M Spice Co® Uncontrolled Chain Reaction®
- black pepper, freshly ground
FEATURED QUOTE
If you make it the day before, the flavors will blend more and it will thicken. You can add a little more lime or apple cider vinegar to adjust to the desired consistency for serving.
- Mike HernandezLET’S GET COOKING
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1.
Add the mayo, crème fraîche, scallions, jalapeño cilantro, lime juice, apple cider vinegar, and Hooked® to a small mixing bowl and mix thoroughly.
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2.
Cut the avocado in half and split to show off the seed. Remove the seed so you have two halves with a divot where the seed was in each.
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3.
Hold one half of the avocado in your palm with the divot facing up. Using a pairing knife (carefully), run the knife through the avocado lengthwise left to right (being careful not to cut through the skin and into your palm) in your hand lengthwise across the avocado to form parallel lines of cuts.
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4.
Without moving the avocado half, use the pairing knife (carefully) to cut across the width of the avocado from top to bottom (perpendicular to the cuts you just made).
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5.
Repeat for the second half of the avocado, then once finished, use a spoon to scoop out the two avocado halves into the mixing bowl.
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6.
Gently mix to incorporate the avocado, cover, and refrigerate for at least 2-3 hours before serving. Adjust thickness with additional lime juice or apple cider vinegar as needed.
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7.
Serve as a dip or salad dressing and enjoy!
