The green goddess salad, or dressing, was a bit hit in the 1970s and now it's back thanks to chef Tom Walton.
Walton has created three mouth-watering salads featuring a special ingredient - Delcado avocados - and his version of green goddess salad is included.
Grown by the Delroy family in Western Australia's pristine Pemberton region, Delcados are now in season until March. They spend twice as long on the tree as a regular avo, which gives them a deeper, richer flavour and nutty smoothness.
So whether you're in search of a light main dish or the perfect side to your family dinners, these nourishing salads will help get those much-needed veggies in and are sure to please a crowd.
For the trivia buffs, the dressing was named for its tint.
The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess.
He concocted this dressing which, like the play, became a hit.
In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing.
Recipe created by Tom Walton for Delcado
Elevate your summer gatherings with this bright, fresh and seasonal salad.
Easy to whip up, it makes a festive side plate for entertaining, Christmas parties or taking along to summer barbecues.
"It's hard to go wrong with the dreamy, creamy Delcado green goddess dressing spooned over," he said.
"There's salad and then there is this Summer Green Goddess salad made with Delcado, Corn and Smoked Trout. It's flavour and simplicity rests in amazing quality in-season ingredients."
Prep time: 40 minutes
Serves: 4 people
For the green goddess dressing, combine the ingredients in a blender, blend to a smooth consistency and season to taste.
Preheat a grill plate or barbecue and cook the corn for 10-12 minutes until nicely charred, cool, then cut off the cob.
Arrange the lettuce wedges over a large platter, place over the sliced avocado, corn, trout and radishes. Drizzle with a little olive oil and season with salt and pepper.
Scatter with the basil and spoon over a desired amount the green goddess dressing, serving the rest on the side with lemon wedges.
Delcados are the ideal choice for this dish thanks to their smooth, buttery texture, making for a perfectly creamy Green Goddess sauce.
Delcados are slow grown, left on the tree for nearly twice as long as other avocados to let their rich, unique flavour develop.
For effortless entertaining, you can prep the Delcado Green Goddess sauce ahead of time and keep them separately in the fridge. Simply mix everything together and add the final touches when you're ready to serve.
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