Traditional recipes

Crudités and Shrimp with Green Goddess Dip

Crudités and Shrimp with Green Goddess Dip


  • 3 tablespoons fresh lemon juice
  • 1 medium shallot, coarsely chopped
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1 large ripe avocado, peeled, pitted, quartered
  • 1/4 cup chopped fresh Italian parsley
  • 3 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
  • 30 cooked large American shrimp, peeled, tails left intact
  • Heads of green and red Belgian endive, trimmed, leaves separated
  • Easter Egg radishes, trimmed, with some tops still attached
  • Heirloom baby carrots, peeled, trimmed, with some tops still attached
  • Persian or Japanese cucumbers, cut into 3x1/2-inch spears
  • Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips

Recipe Preparation

  • Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

  • Place bowl of dip on large platter. Surround with shrimp and vegetables.

Recipe by Nancy Oakes, Pamela Mazzola,Reviews Section


Crudités are the centerpiece of any gathering, not only because they’re delicious and appealing to all kinds of eaters, but super easy to put together too. I love a bit of crunch and color, so I fill my crudités platters with in-season vegetables. And as a gal who loves a dip, I always include a few different Magic Elixirs for dipping.

Here I’ve used Green Goddess and Skyr Ranch for dipping, but you can change it up with something different you like. If you’re looking for something Whole30, try my Smoky Red Pepper Sauce, Pistachio Pesto, Creamy Horseradish Sauce, or Marinated Red Onions. If you want to indulge a little, use the Skyr Ranch pictured here, or any of my many Magic Elixirs.

Here I used radishes, carrots, red and orange peppers, jicama, tomatoes, celery, cucumber, and Nicoise Olives, then arranged them beautifully on my Tie Dye Platter. It’s so easy to switch it up and use any local and in-season vegetables you have or love. Add some protein, like salami or Everyday Roasted Chicken Breast. Add cheese, gluten-free crackers, or any of your favorite items and Dips.

Recipe for Shrimp Salad with Green Goddess Dressing


  • One head butter lettuce
  • One large avocado
  • 1/4 cup gorgonzola cheese
  • Lemon wedges, for garnish
  • 1/2 pound (8 – 10) large shrimp (16 – 20 count per pound) peeled and deveined with tails on
  • 1/2 cup white wine
  • Half of one lemon
  • 5 peppercorns
  • 4-5 parsley stems
  • 1 tablespoon salt

Makes 1 3/4 cups (12 servings)

  • 2 canned or jarred anchovies, drained and chopped (or 1 T capers)
  • 1 clove garlic, smashed
  • 1 cup parsley leaves
  • 1/4 cup roughly chopped fresh basil*
  • 2 tablespoons fresh tarragon leaves
  • 1/4 cup snipped chives (or 4 scallions, trimmed and cut into pieces)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream (or yogurt, buttermilk)
  • 1 tablespoon champagne vinegar (or white wine or sherry vinegar)
  • 1 tablespoon dijon mustard
  • Kosher salt and freshly ground pepper to taste

* This recipe works well with a variety of herbs such as cilantro, mint or dill. If you have a preference or something on hand, substitute your favorite instead of the basil!

The plated salad is colorful, fresh and delicious.


  1. Bring about 1.5 quarts of water to a boil in a large pot or Dutch oven.
  2. Add the white wine, lemon, peppercorns, parsley and salt.
  3. Return to a boil, reduce to a simmer and let the flavors meld, about 10 minutes.
  4. Add the shrimp and cook just until opaque and pink, about 2 minutes.
  5. Drain and place the shrimp in an ice bath.
  6. Chill until ready to compose salad.
  1. Place all of the dressing ingredients except the salt and pepper in a food processor or blender. Process until fairly smooth. Add salt and pepper to taste.
  1. Wash the lettuce (discarding tough outer leaves)
  2. Slice the avocado into 1/2 inch slices
  3. Toss the lettuce with the dressing to taste
  4. Arrange a bed of lettuce on two plates
  5. Arrange shrimp and avocado in a spiral pattern on the plate, alternating shrimp and avocado slices
  6. Lightly drizzle additional dressing on shrimp and avocado (optional)
  7. Sprinkle Gorgonzola cheese on top of shrimp and avocado
  8. Serve with lemon wedges

Charm your next guests with an all-Southern menu, including sweet tea

I may be a Midwestern girl, but my heart belongs in the South. I love everything about it — the people, the accents, the food. I’ll take some Texas barbecue or shrimp and grits any day of the week.

I’m lucky enough to have good friends in Charlotte and Dallas, both of which are amazing cities that I get to visit often. Some of my other favorites are Savannah and Nashville.

And speaking of Music City, I just read Reese Witherspoon’s new book “Whiskey in a Teacup” (Touchstone, 2018, $35). It’s all about her time growing up in Nashville, with entertaining tips and recipes sprinkled in for good measure.

Witherspoon talks about everything from Southern sayings (like “bless your heart”) to the foolproof way to curl your hair (hint: all you need are hot rollers and a hot rod). She also has dedicated menus for the Kentucky Derby, holidays and book club.

So I couldn’t think of a better way to re-create trips I’ve taken down South than by staging an all-Southern menu.

Southern hospitality is something we can all adapt into our own lives, no matter where we live. As a hostess, I love the idea of welcoming a guest into my home with a drink ready to go. In the South, that most certainly means sweet tea.

Witherspoon’s version is from her grandmother Dorothea. All you need are black tea bags, sugar and water. I love the idea of serving this drink with simple syrup on the side so guests can control how sweet they like it.

For an appetizer, a crudité platter is simple yet elegant. This one includes a recipe for homemade green goddess dip, packed with fresh herbs like tarragon, chives and parsley to give it its signature color. Serve it with your favorite veggies such as baby carrots, sweet peppers, radishes and celery.

For a main dish, shrimp and grits wins me over every time. On a trip to Nashville in September, I ate this dish for two out of our three dinners. The only reason I didn’t get it a third time was because we were at the airport — seafood and airports don’t mix.

I was intrigued to try Witherspoon’s version because it’s tomato-based. It reminded me of the shrimp and grits at Maxi’s in Milwaukee. Its Cajun flavor is a nice variation from the cheesy grits I usually find. Another thing to love about this dish: It’s simple (and fast!). You could easily whip this up on a weeknight.

Everyone’s sure to save room for dessert when there’s a mud pie trifle on the menu. My guests could not get enough of this dish. Little did they know that it’s made with Cool Whip and pudding mix from a box. If you really want to go all out, you can certainly make homemade whipped cream, pudding and chocolate cake (Oreos are perfect as they are, no need to make those yourself.) But if a shortcut is good enough for Reese Witherspoon, it’s good enough for me. Cheers, y’all!

Green Goddess Dip

  • 2 avocados
  • 2 cloves garlic
  • 3 scallions
  • juice of 1 lemon (about 2 tbsp)
  • 1/2 cup basil leaves
  • 1/4 cup parsley leaves
  • 6-8 mint leaves
  • 2 tbsp plain non-fat Greek yogurt (use Kite Hill plain unsweetened Greek-style yogurt for non-dairy)
  • 1 tsp sea salt
  • 1 tsp olive oil, optional
  1. Place all ingredients but olive oil in a food processor and process on high until smooth.
  2. Serve dip with crudités. Optional: Top dip with a drizzle of olive oil before serving.

608 calories • Fat: 46.7g • Carbohydrates: 46.1g • Protein: 11.1g

Mama's Cuisine Recipes

Do you remember green goddess dressing? It used to be pretty popular in the 70s and 80s when I first encountered it. If I’m not mistaken it was one of the usual dressings for a typical California salad with mixed greens, alfalfa sprouts and sunflower seeds, that one could order at the aptly named Good Earth restaurant in Palo Alto.

It sounds like a dressing right out of Marin County central casting, but apparently it was invented in the 20s, by the chef at the Palace Hotel (beautiful hotel, still there) in San Francisco, to commemorate the actor George Arliss and his play, The Green Goddess.

Pre-Internet, not knowing the provenance of this dressing, all I cared about was that it tasted good, good enough to mask the taste of alfalfa sprouts which thankfully people don’t eat much of any more, and it was called “green” and “goddess” which appealed to this Birkenstock-wearing hippie wanna-be.

Italian parsley and garlic chives

Fast forward to now, and you know what? This dressing is a gardener’s dream. I just picked some herbs from the garden, puréed them with some anchovy paste (essential), lemon juice, garlic, sour cream and mayo.

By the way, this recipe makes the kind of dressing that sort of glops on, so you want to toss it in with the lettuce greens, to just lightly coat the salad before serving. Or you can serve it as a dip. It’s great spread on crackers or with crudités.

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Whole30 Green Goddess Dressing and Dip MAGIC ELIXIRS (TM)

I am bringing old school back and it begins with my Green Goddess creation. I am more than a little proud of this. It’s a Whole30 staple for me and I serve it with everything from my Passport Chicken to a beautiful steak salad. I love it as a sauce for a sandwich, as a dressing of course, as a dipping sauce for chicken fingers. It’s an absolute must do and totally delicious.

Recently, I have been noodling on how it could be more of a dip. Revelation: Blend in 1/2 an avocado and a star is born! I am enjoying this new creamy and delicoius version with the last of the summer tomatoes, fresh crudites and of course, my newest Steak Salad. Hypothetically, my Green Goddess Dressing MAGIC ELIXIRSâ„¢ has a week long shelf life, but I don’t know if I have ever had any left after more than a few days! If you enjoy it half as much as I do, you will find yourself making it more than once a week too!

Parsley Recipes

Fresh herbs are often an afterthought, thrown onto a plate as an unwanted and unneeded garnish. But they can be so much more than that. Take parsley, for instance. Bright and fresh-tasting, parsley is a workhorse of an herb. We love using it to pep up just about everything: dips and condiments, meat and fish dishes, and pastas and salads. We’ve rounded up our favorite parsley recipes to show you how this herb can shine.

Parsley’s bright flavor is at home in many dips and sauces. Melintzanosalata is smoky Greek eggplant dip studded with parsley, green bell pepper, and jalapeño. For a creamy dip to pair with salmon or a plate or crudités try our green goddess sauce, equal amounts of parsley, tarragon, scallions, and chives mixed with mayonnaise and a little crème fraîche and vinegar.

We find that parsley pairs especially well with seafood. Try pairing meaty swordfish with an Italian puttanesca sauce, briny with anchovies, olives, and capers and bright with parsley and lemon juice. Or try grilling lobster with a garlic-parsley compound butter. The butter melts down into the meat, essentially poaching the lobster in its own shell.

If you’re going to use parsley as garnish, try frying it to give it a little crunch. Frying it plain makes for a classic accompaniment to bone marrow. The herb cuts through the richness wonderfully. Batter-frying parsley makes it extra crunchy and satisfying enough to serve as an appetizer on its own.

Find all of these dishes and more in our collection of parsley recipes.

Grilled Lobster with Garlic-Parsley Butter

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Summer Polenta with Chimichurri and Tomatoes

Chimichurri and a tomato-onion salad are perfect for offsetting the richness of creamy polenta. Get the recipe for Summer Polenta with Chimichurri and Tomatoes »

Grilled Octopus with Green Lentils and Romesco

Smoky romesco sauce brightens burnished, crispy octopus, which is marinated in an herb-packed vinaigrette, in this recipe adapted from chef Dan Moss of Terroir Auburn restaurant in Clare Valley, Australia.

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Moroccan Charmoula

Vibrant, verdant, and refreshing, this Moroccan condiment is an exceptional marinade for most meat and seafood and addictive enough to eat with a spoon. Get the recipe for Moroccan Charmoula »

Persian Herbed Frittatas with Fenugreek (Kookoo Sabzi)

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Leaf and Spear

This green cocktail combines kale-infused rum with a housemade green harissa syrup, which adds sugar for balance and a hint of jalapeño for pop.

Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto

In Emilia-Romagna, chef Carla Rebecchi taught Jenn Louis to make this borlotti bean stew with shell-like gnocchi called pisarei. A fresh herb sauce laced with speck tops it off. Get the recipe for Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto »

Moroccan Potato Salad

Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine. Get the recipe for Moroccan Potato Salad »

Green Goddess Sauce

This sauce of herbs in a creamy base is great for dipping veggies in. Get the recipe for Green Goddess Sauce »

Swordfish Puttanesca

Italy’s puttanesca sauce, briny with anchovies, olives, and capers, pairs well with swordfish or any other meaty fish.

Beef Marrow Bones with Fried Parsley

We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.


Any way you make it, there is nothing like falafel’s first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley.

Fried Curly Parsley

Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.

Shrimp and Herb Canapés

Slices of shrimp make a colorful garnish for delicate canapés spread with a seasoned butter pureed with additional shrimp. Get the recipe for Shrimp and Herb Canapés »

Grilled Chicken with Red Onion Jam

A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken.

Parsley and Onion Salad


Raw minced garlic combines with parsley and lemon zest in this vibrant garnish that cuts through the richness of grilled meats and fish, as well as osso buco, a specialty of its birthplace, Milan.

Cream of Parsley Soup

Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.

Herbed Lemon Quinoa

Date, Parsley, and Sumac Quiche with Crushed Almonds

Date, Parsley, and Sumac Quiche with Crushed Almonds

Fava Bean, Herb, and Pomegranate Fattoush

Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. Get the recipe for Fava Bean, Herb, and Pomegranate Fattoush »

Ham and Parsley Terrine

This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.


Cinnamon and allspice add distinctive flavor to this version of the classic Middle Eastern parsley salad.

Eggplant and Parsley Dip (Melintzanosalata)

Chiles lend heat to this smoky dip from Kea, Greece. Get the recipe for Eggplant and Parsley Dip (Melintzanosalata) »

Parsley and Pancetta Salad

Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant.

Lebanese Beef Kebabs (Kafta)

Sun-dried tomatoes and Aleppo peppers stud these Lebanese kebabs.

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