This post was created in partnership with Stonyfield and The Cookful. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Ripe avocado and Greek yogurt add richness to this mayo-free, herb-studded salad dressing.
I’ve been on a fresh tarragon kick lately. So when I wanted to whip up a fresh salad dressing recipe with lots of flavor, I knew I wanted to include this herb along with a few others!
Green Goddess dressing is full of so many delicious ingredients, but I wanted to forgo the typically heavy mayo when coming up with a recipe. I used Stonyfield Greek 0% Fat Plain Yogurt and it worked beautifully! It made it rich and a little tangy without any added fat! Of course, this dressing gets some extra richness from an avocado, but that’s healthy fat that I can feel good about adding.
I paired this thick dressing with a salad topped with some smoked paprika sautéed shrimp, fresh radishes for a bit of peppery crunch, and sun-dried tomatoes. The combo worked really well, and it was a big hit with my family!
Plus, I’m always game to make salads more exciting!
Speaking of exciting salads, have you been to The Cookful yet? Fellow Stonyfield blogger Christine Pittman (of COOKtheSTORY) launched this contributor-based site back in September, where they take food topics and dive deep to cover each topic from every angle. At the end of March, they teamed up with Stonyfield to cover all things salad dressing!
Want to see some more fun, yogurt-y dressings? Grab a fork and check out this No Egg Caesar, Blue Cheese, Lemon Poppy Seed or Ranch with Greek Yogurt over at The Cookful.
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Ripe avocado and Greek yogurt add richness to this mayo-free, herb-studded salad dressing.
Ingredients
For Dressing:
- 1 ripe avocado, halved, pitted and peeled
- 3 green onions, roughly chopped
- 1 tablespoon fresh tarragon leaves
- 2 tablespoons fresh parsley
- 1/4 cup plain Greek yogurt
- 1 tablespoon white wine vinegar
- 1 teaspoon anchovy paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup extra virgin olive oil (I used Spanish)
For Shrimp:
- 1 tablespoon olive oil
- 9 ounces large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
To Serve:
- 3 cups (loosely packed) baby arugula
- 3-4 radishes, thinly sliced
- 6-8 sun-dried tomatoes (not oil packed), sliced
Instructions
- Make Dressing: Place first 9 ingredients (avocado through black pepper) in a food processor and blend until smooth, scraping down the sides of the bowl with a spatula as needed. Slowly stream in the oil while the motor is running until smooth, scraping down the sides as needed.
- Cook Shrimp: Heat olive oil over moderate heat in a medium, non-stick skillet. Once hot, add shrimp and season with salt and smoked paprika. Sauté until the shrimp turn pink all over and are cooked through.
- To Serve: Divide arugula between each of 3 plates. Top with shrimp, radishes and sun-dried tomatoes. Serve with Green Goddess Dressing and enjoy!
Notes
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars
3 Comments
Allie R Taylor
What a great salad Ashley! I love to sub in Stonyfield yogurt in recipes. In fact, the Stonyfield plant is not far from me, just a few towns over! This is a great use for fresh tarragon.
BigFlavorsFromATinyKitchen
That’s so cool! If I ever make it up to their HQ, I’m gonna have to have a delicious meetup with you! 😉
Michelle Nahom
Your salad looks great, Ashley! We always have Stonyfield in the house too. I sub it in for things all the time. 🙂