Green goddess dressing

This week's CSA from Green Gate Farms is full of spring lettuces. It's certainly already warm enough in Austin these days for salads as a main course and they are a great way to use up all those greens. Here is a versatile and healthy dressing recipe that I use not just for salads, but on meat, fish and eggs in the morning. It's bright and complex tasting but super easy to prepare. You can also add as many and whichever herbs you like. I love the earthiness of marjoram and oregano to counter the lemon and buttermilk tang. I find these flavors pair particularly well with roasted mushrooms and eggs.  

Green Goddess Dressing 

Makes 1 cup


1/4 cup greek yogurt
1/2 cup buttermilk
2 cloves garlic
juice from 1/2 lemon
2 tbsp oregano, marjoram, fennel fronds, cilantro, parsley
2 tbsp olive oil
salt to taste


Combine everything in a food processor and blitz until well combined. Add salt to taste.