Happy June everybody! We are in the second day of June and for me that means it’s officially summer. Summer is all about days at the beach (don’t forget sunscreen!), watermelon flavored everything (watermelon margarita anyone?) and eating a lot more salads.
Salads don’t need to be boring. They can actually be quite complex if you choose fresh, seasonal ingredients and mix up flavors, textures and of course use the right dressing.
Lately I’ve been on a homemade dressing kick because, it’s really simple, I know exactly what is going in it (no hidden chemicals, preservatives, oils or sugar) and it tastes SO MUCH BETTER. If you are new to the homemade condiment game or just looking for a new recipe to cycle in this summer, I’ve got you covered. This is a simple, delicious recipe for my green goddess dressing that goes with anything from salads, quinoa bowls, dip for veggies or on top of steak and shrimp.
I use fresh herbs not only for their amazing flavor but for the added nutritional benefits they bring.
Did you know parsley is packed with vitamins? It contains multiple vitamins including A, C, & K as well as calcium, iron, folate, and beta-carotene. Parsley has even been found to have anti-inflammatory properties.
Parley isn’t the only herb to boast about, basil also has an impressive nutritional profile. Basil contains high levels of antioxidants, magnesium, and vitamins including A, C, K, manganese and like parsley, also has anti-inflammatory properties.
For this dressing I kept it simple with minimal ingredients. You can switch it up by swapping out different herbs, adding lime and chipotle for a southwestern feel or even cracked red pepper to make it spicy.
MSF Green Goddess Dressing
¾ c plain yogurt (can use any milk alternative, sheep, goat or cows milk)
½ c chopped fresh parsley
½ c chopped fresh green onions (white and green parts)
½ c chopped fresh basil
1 clove garlic, peeled
2 TBL fresh squeezed lemon juice
salt and pepper to taste
Place all ingredients in a food processor and pulse until smooth (1-2 minutes). Serve immediately. Enjoy! Store in airtight container in refrigerator up to one week.
So there you have it, a super simple, versatile salad dressing that you can be enjoying all summer long. What sort of things do you look forward to in the summer? I would love to hear!
I’m excited to get to the beach this weekend and get some inspiration from a little time in the sun and vitamin D 🙂 Let me know of anything you’d like to see over the next few weeks, your input is always welcomed!