basil green goddess dressing

“He said, ‘Try to learn to breathe deeply, really to taste food when you eat, and when you sleep really to sleep. Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get angry, get good and angry. Try to be alive. You will be dead soon enough'” (Ernest Hemingway*)

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So here’s the scoop on this dressing: it’s easy to make, nutrient-packed, naturally low-fat/low-sugar, and such a lovely color, no? I thought I’d share it now to give you all a little sumthin’ sumthin’ to spice up all your new-year-new-me salads!

Happy New Year, my friends. Let’s taste our food and laugh like hell and get good and angry and be truly alive in 2016.

*Disclaimer: I found this quote on a poster somewhere and tried to figure out which Hemingway book it’s from… my brief Google search seems to indicate that no one really knows, and it’s even debated whether or not Hemingway actually said this. Just a heads up, if it ever comes up in trivia or something.

**Salad pictured above is a mixture of baby kale, quinoa, avocado, clementines, roasted cashews, and feta cheese! Highly recommend.

basil green goddess dressing

  • Servings: 1.5 cups
  • Print

Adapted from simplysated.com

1 cup fresh basil leaves, stems removed
1/2 cup fresh parsley, stems removed
1 cup plain Greek yogurt
1-2 tsp raw honey
3-4 scallions (green onions), white and green parts, chopped
juice of 1 lemon
2 cloves garlic, minced
1/2 tsp cider vinegar
1/2 tsp Worcestershire sauce
3/4 tsp sea salt
3/4 tsp freshly ground black pepper
2 Tbsp olive oil

1. Place all ingredients except olive oil in a food processor fitted with a steel blade. Process until smooth and creamy.
2. Drizzle in the olive oil and blend until oil is incorporated.
3. Place dressing in an airtight container and serve immediately or refrigerate several hours/overnight (to allow the flavors to meld together!) before serving.


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