Butter Lettuce Wedges with Green Goddess Dressing

Although this dressing is prepared with a mayonnaise and sour cream base, it’s rather light with fresh lemon and assorted fresh herbs, garlic, intensely flavored anchovies and of course the crowning glory of my version of this lovely dressing, avocado.  Whipped up into a lovely pastel colored dressing for greens, vegetables, salads, shrimp and fish.

I adore Oregon pink shrimp, the small bay size shrimp, and if I have them stocked in my frig, I’ll toss those over the top as well.   And on occasion, I’ll slather it on toast and then proceed to make myself a summer tomato and avocado sandwich.

Butter Lettuce Wedges with Green Goddess Dressing

Ingredients

1 ripe medium avocado

1/4 cup mayonnaise

1/4 cup sour cream

2 anchovies

2 tablespoons lemon juice

1 clove garlic

1 tablespoon chopped fresh herbs (I like Italian parsley, basil, oregano and chive)

1/4 cup fresh chopped chive for garnish

Salt and fresh cracked black pepper to taste

Sprinkling of diced cooked bacon (optional)

Bay Shrimp (optional)

Avocado slices

lemon wedges

Directions

Place in a blender or food processor the avocado, mayonnaise, sour cream, anchovies, lemon juice, fresh herbs and garlic clove. Puree until smooth.  Season to taste with salt and fresh cracked black pepper.

Serve over fresh butter lettuce wedges and garnish with chopped fresh chive, avocado slices and lemon wedges.  For a heartier meal I love sweet bay shrimp tossed onto the butter lettuce wedges or diced cooked bacon.

This dressing is also lovely over mixed greens, grilled romaine or romaine wedges.