Remember when I made these lemon berry scones and was talking about how it seems every celebrity has a cooking show these days? Well it seems I have made it my personal mission to take those recipes and adapt them to be vegan. Okay not really and this is only the second time that I’ve done it but maybe that should be my new mission.
This time I was watching Tori Spelling and her family host an Easter lunch and she made a potato salad with a homemade green goddess dressing. I feel like green goddess is such a cult classic and you either love it or have never heard of it.
Green Goddess was basically the only salad dressing that we would eat at my grandma’s house and it was the only place I ever ate it. We never had it at my house and in fact I don’t think I’ve ever even seen it in a grocery story. It was like a magical salad dressing that only existed once you walked in the door to my grandma’s house. Imagine my disappointment when I was over there a few months ago and there was no green goddess. Turns out no one can find it anymore and I was quite gutted about it.
Turns out Tori Spelling had a bit of a history with the dressing too so she recreated a version of it. Then I decided to adapt it into a vegan version and it turned out amazing. It’s not exactly like the bottle of course but it’s absolutely delicious. It’s creamy and full of fresh herbs and other than the vegan mayo it’s made out of all fresh ingredients. Her dressing called for sour cream and that was the only hang up I had with it because I couldn’t figure out what would work and then I had an epiphany. What’s more perfect for green goddess than the best green veggie ever (or is it a fruit?)…Avocado! It added the perfect creaminess to the dressing.
This dressing is perfect for any kind of salad but I decided to pair it with a roasted vege and quinoa salad. It also makes a great dip for veggies or a wonderful spread on a sandwich. Just like most dressings it’s totally up to you to use it in any way you deem fit.This salad is just as customizable and you can roast whatever veggies you like or you can add more or less. You can do raw veggies or a mixture of the two! It’s the perfect weekday lunch. It’s fresh and healthy and will keep you full and happy.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes 2-4 Servings
1 cup fresh basil
1 medium avocado (slightly soft)
½ cup vegan mayo (I used Just Mayo)
½ cup fresh parsley
½ cup fresh tarragon
2 cloves garlic
salt to taste
water to thin
5 cups Lettuce
1 cup cooked quinoa
½ red pepper
¼ red onion
2 red potatoes
salt & pepper
-Preheat your oven to 425 degrees. Chop all your veggies into a uniform size. Drizzle with olive oil and salt and pepper. Roast for about 20-25 minutes or until they are all tender.
-Combine all the ingredients for the dressing in a blender. Blend well and add water as needed to thing.
-Mix your lettuce, quinoa and veggies together. Top with dressing and serve!
-To make the dressing you can use a small mason jar and the blade from your blender. Most standard blender blades fit onto mason jars and it makes life so much easier. Then you can just store your dressing in the jar in the fridge.
-If you’re not a vegan you can sub 1 cup sour cream in place of the avocado. It will probably add some of the tangyness that the bottle dressing has.