Raw green goddess dressing + zucchini radish salad

This green goddess dressing is indeed worthy of its divine name - creamy, tangy, zesty and vibrant, it goes well with just about any leafy salad or even as a dip with vegetables crudites. I've paired it with a crunchy zucchini and radish salad for a pretty summer lunch. 

The traditional recipe for this dressing originated in the United States in the early part of the 20th century, and typically contains sour cream, mayonnaise and fresh herbs. Far from a healthy option but popular nonetheless. My version retains the creaminess but with a good dose of healthy fats, vitamins and protein from the tahini. 

Green goddess dressing

Makes about 250ml

1/4 cup hulled tahini

Juice of a lemon

1 tbsp apple cider vinegar

1 tsp agave or maple syrup (optional)

1 cup soft herbs - I used basil, coriander and parsley but you could also use chives, tarragon, mint or dill

1 clove of garlic, peeled

1 spring onion, white and light green parts only

Pinch of sea salt

A few grinds of black pepper

Water

Combine all ingredients in a small food processor. Add water a small amount at a time until you have the desired consistency (I used about 2 tbsp). 

Zucchini and radish salad

Serves 2

2 large handfuls of salad leaves

1 medium zucchini

1 medium radish

2 spring onions, white and light green parts only

1 ripe avocado
1 mild red chilli (optional)

Sea salt and pepper

Prepare the zucchini and radish by peeling into thin strips using a vegetable peeler. Finely chop the spring onion, dice the avocado flesh and thinly slice the chilli if using. Toss salad ingredients together, season to taste and serve with the green goddess dressing.