Less heavy than a traditional green goddess dressing, but oh-so-much “greener” than a standard buttermilk dressing, this would be equally good on a salad as it would be as a dip (add 1/3 cup sour cream or crème fraîche, and a bit more salt) for something deep-fried.
3/4 cups whole or lowfat buttermilk (whole preferred)
5 tablespoons freshly squeezed lime juice (they say from 3 to 4 limes; I only needed 1 1/2)
2 tablespoons olive oil
1 tablespoon apple cider vinegar (optional, this was my addition to give it more zing)
1 tablespoon honey
1/4 cup finely minced fresh basil
1/4 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced green onions
1/2 teaspoon salt, plus more to taste
Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.