Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30 if modified

Green Goddess Dressing

This dressing, which has a little more zip than the usual Green Goddess, is one of my absolute favorites and requires only very basic ingredients. It makes a delicious dip for raw vegetables and pairs great with the citrus and sugar snap peas in my Spinach and Tangelo Salad.

Makes 1 cup

• ½ cup avocado oil or light-tasting olive oil
• ¼ cup red wine vinegar
• 6 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon coconut aminos
• 1 tablespoon maple syrup (see Note below)
• 2 garlic cloves, minced
• ¼ teaspoon cayenne pepper
• Salt and black pepper

Combine all ingredients except the salt and pepper in a blender or food processor. Blend on high until the dressing is smooth and creamy. Add salt and pepper to taste. Use immediately or store in the the refrigerator for up to 1 week.

note: To modify for Whole30, substitute 1 Medjool date for the maple syrup.