One of the best ways to eat avocado is when you don't know it's there at all: blended and swirled and obliterated. Avocado that has been whirlwinded up into smoothies, shakes, and in this case, dressings—it's one of the most mesmerizing applications it takes on. When an avocado meets a blender, it dissolves into a gorgeous, green, almost moussy butter. With that rich, mellow flavor and a thick, almost pudding-like consistency. And a whole wallop of potassium. You just can't argue with such a wholesome chameleon.
For my take on green goddess dressing, I whiz up Hass avocado with the requisite creamy elements to add tang and body, and then a whole garden of flavors: anise, tarragon, sweet basil, sharp scallions, and biting lemons. Garlic and anchovy add bite. Technically, you're supposed to drizzled this over tender green lettuce leaves, but I also love to use it to dip crudités and even chilled shrimp and fried green tomatoes. Plus, I like to think that the avocado, healthy as it is, takes the place of some of the less healthy mayonnaise and sour cream. What a multitasker!
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About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.