When I first came up with this dressing, I was going to call it "Greek Goddess Dressing" to acknowledge my wonderful Greek friends, but I decided to use "Mediterranean Dressing" instead for a bigger audience.
This dressing is on the thick side so enjoy it spooned over cooked salmon or cod, as a dip for steamed/grilled artichokes, or thinned out a bit and tossed onto salad greens (yummy on butter lettuce).
1 tablespoon fresh basil leaves
1 tablespoon fresh parsley leaves
1 tablespoon raw unsalted cashews
1 small clove garlic, peeled & chopped
½ ripe avocado
2 tablespoons Greek yogurt
2 tablespoons lemon juice
2 tablespoons ACV*
¼ cup + 2 tablespoons EVOO**
¼ tsp celtic sea salt
¼ tsp ground pepper
Approx. ¼ cup water to thin it - if you want it thin
Turn on your blender to low, then slowly and gradually increase to high. Blend until smooth. Voila!
*Apple Cider Vinegar
***Extra Virgin Olive Oil
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