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Dinner recipe · from the recipe book

Creamy Avocado Green Goddess with Zucchini

A silky, pale-green avocado dressing blended with raw zucchini, parsley, dill and lemon zest for a bright, herby tang that clings to warm grains.

Creamy Avocado Green Goddess with Zucchini

Ingredients

  • ¾ cup diced120 gAvocadopitted and scooped
  • ⅔ cup chopped80 gZucchiniroughly chopped
  • ¼ cup60 gPlain yogurt, low-fat
  • 2½ tbsp35 gLemon juice
  • 1 tsp2 gLemon zest
  • 2½ tbsp40 gWatercold
  • 3 tbsp chopped12 gFresh parsleyleaves and tender stems
  • ½ cup sprigs5 gFresh dillfronds only
  • 1 medium15 gGreen onionsroughly chopped
  • 1 clove3 gGarlicpeeled
  • 2¼ tsp10 gOlive oil
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prep first: chop the zucchini and green onion, pick the parsley and dill leaves, and zest the lemon before juicing.
  2. Put the zucchini, lemon juice, garlic and cold water in the blender and blend until smooth, about 30 seconds.
  3. Add the avocado, yogurt, lemon zest, parsley, dill and green onion, and blend until creamy and evenly green.
  4. With the blender running, drizzle in the olive oil until the dressing turns glossy.
  5. Add the salt and black pepper and pulse to combine; if it's too thick for drizzling, blend in a splash more cold water.
  6. Spoon over grain bowls right away, or cover the surface directly with plastic wrap and refrigerate up to 1 day.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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