Karista's Kitchen Salad vegetarian

Butter Lettuce Wedges with Green Goddess Dressing

Butter Lettuce Wedges with Green Goddess Dressing / Karista's Kitchen

Do you remember this blast from the past?  Green Goddess Dressing.  My Mom used to serve this dressing with our dinner salad at least once a week.  As a kid I thought it was such a peculiar name for a salad dressing and I remember I liked to say “Green Goddess” as if it were some magical word that might turn me into a super hero.  Yes, those were the days I was watching Electra Woman and Dyna Girl on Saturday mornings.  Ah… the mind of a child.

Butter Lettuce Wedges with Green Goddess Dressing / Karista's Kitchen

Today, the dressing doesn’t quite hold the same meaning for me – but it’s still magical to my taste buds.  Although this dressing is prepared with a mayonnaise and sour cream base, it’s rather light with fresh lemon and assorted fresh herbs, garlic, intensely flavored anchovies and of course the crowning glory of my version of this lovely dressing, avocado.  Whipped up into a lovely pastel colored dressing for greens, vegetables, salads, shrimp and fish.

I adore Oregon pink shrimp, the small bay size shrimp, and if I have them stocked in my frig, I’ll toss those over the top as well.   And on occasion, I’ll slather it on toast and then proceed to make myself a summer tomato and avocado sandwich.

Wishing you all Loads of Love and Delicious Wishes!

Karista

Butter Lettuce Wedges with Green Goddess Dressing

Ingredients

1 ripe medium avocado

1/4 cup mayonnaise

1/4 cup sour cream

2 anchovies

2 tablespoons lemon juice

1 clove garlic

1 tablespoon chopped fresh herbs (I like Italian parsley, basil, oregano and chive)

1/4 cup fresh chopped chive for garnish

Salt and fresh cracked black pepper to taste

Sprinkling of diced cooked bacon (optional)

Bay Shrimp (optional)

Avocado slices

lemon wedges

Directions

Place in a blender or food processor the avocado, mayonnaise, sour cream, anchovies, lemon juice, fresh herbs and garlic clove. Puree until smooth.  Season to taste with salt and fresh cracked black pepper.

Serve over fresh butter lettuce wedges and garnish with chopped fresh chive, avocado slices and lemon wedges.  For a heartier meal I love sweet bay shrimp tossed onto the butter lettuce wedges or diced cooked bacon.

This dressing is also lovely over mixed greens, grilled romaine or romaine wedges.

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4 Comments

  • Reply
    kelley {mountain mama cooks}
    May 16, 2014 at 5:09 am

    Simple and gorgeous. This is exactly the kind of salad I want before (or after) a big meal. The dressing is perfect!

    • Reply
      bennett
      May 17, 2014 at 7:30 am

      Thanks Kelley! I think that’s what I love about this the most, the simplicity but such lovely flavors. And nicely filling too.

  • Reply
    Alice
    May 17, 2014 at 1:38 am

    Hi Karista. I’m loving the delicious contrast between your springtime feed and my (slowly) wintery warmer dishes. There’s something so generous about a wedge type salad and I happen to love green goddess dressings too. for the name & the flavour 😉

    • Reply
      bennett
      May 17, 2014 at 7:29 am

      Lol! I know, I thought the same last Fall as you were transitioning to summer. 🙂 I think I could sip this dressing it’s so good!

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