This dressing a throwback from the '70s, but it is still very much of the times: it's a creamy, tangy and healthier alternative to salad cream or mayonnaise.
Halve the avocado by slicing around the stone, and separating the two parts. Scoop out the flesh of the avocado.
Juice the lemon and limes. Add to the avocado.
Pick the leaves from the parsley and mint. Roughly chop the coriander, stems and all. Add the herbs to the previous ingredients.
Top and tail the cucumber and roughly chop, before adding to the rest of the ingredients.
Using an immersion or a regular blender, reduce to a smooth puree, and taste for seasoning.
Keep chilled until needed.
This dressing should be very thick and creamy, but it can be thinned down with water or yoghurt, if needed.
Top and tail the carrot, then peel. Shred the carrot using a mandolin or a box grater. Set aside.
Slice the baby gem lettuces into 1cm shreds. Toss with the carrot and set aside until needed.
Core the red pepper, and slice the flesh into thin strips.
Dress the vegetables with the Green Goddess dressing just before serving.
«Avocados are high in fibre, a great source of healthy fats and several vitamins and minerals. This dressing can be made into a thick dip by omitting the cucumber. »