Like the original Green Goddess, this salad is packed with herbs, finely chopped veggies, and has an irresistible creaminess (this time, thanks to the avocado). Also like the original Goddess, this is best enjoyed by the chipful—it makes a great party dip. New to this mix are my favorite olives (Castelvetrano), which give it a perfect buttery, salty bite. I used the juice of a lime with the avocado and the juice of a lemon with the salad, but you can use 2 limes or 2 lemons if you prefer.
Ingredients
3 ripe avocados
Juice of 1 lime
1/2 teaspoon salt, divided
3 Persiancucumbers, trimmed
1 bunch cilantro
½ cup pitted Castelvetranoolives
2 shallots, trimmed
Juice of 1 lemon
2 tablespoons olive oil
Directions
Add the avocado, lime juice, and ¼ teaspoon salt to a medium bowl and mash it together with a fork.
Finely chop the cucumbers, cilantro, olives, and shallots and add them to a separate bowl.
Stir the remaining ¼ teaspoon salt, lemon juice, and olive oil into the bowl with the cucumbers and mix well to combine.
To serve, mix half of the salad into the avocado mash in your serving bowl (I serve in my mixing bowls!). Top with the remaining salad and serve with chips.
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