Half the Calories of Mayo, This Sauce Will Revolutionize Your Salads!

During the summer, the thought of turning on your oven to cook can be torturous, which you try to avoid at all costs. As a result, like every year, you adopt the same strategy against the sweltering heat: you almost exclusively eat composed salads. To keep things interesting, you switch up your recipes—sometimes you’re motivated to whip up a Greek or Niçoise salad, and other times, you keep it simple with tomatoes and mozzarella topped with smoked ham. Typically, these are dressed with just a bit of olive oil, a splash of balsamic vinegar, salt, and pepper.

To spice up your salad routine, culinary columnist François-Régis Gaudry offers a perfect solution: a simple, flavor-packed herb sauce. This sauce is not only great with salads but also delicious with warm pasta or as a dip for raw veggie sticks at a gathering. “This delightful sauce works wonderfully with crunchy vegetables for an appetizer, as a pesto in pasta, or as a dressing in your salads,” adds the columnist.

Inspired by the “Green Goddess” sauce, this version is lighter. Made with three times less oil than traditional mayonnaise, it contains about 140 calories per serving, compared to 280 for regular mayonnaise. Flavored with parsley, basil, and tarragon, it also includes tahini, garlic, and onions. You’ll see, with just a quick blend, it’s ready to go… So, shall we start?

The Ingredients of the Plant-Based Green Goddess Sauce

This herbaceous sauce is made with fresh herbs (parsley, basil, and tarragon), green onions, garlic, and tahini. For a serving size of six people, you will need:

• ½ bunch of parsley
• ½ bunch of basil
• ½ bunch of tarragon
• 2 green onions
• 1 small garlic clove
• 6 cl of extra virgin olive oil
• 4 cl of apple cider vinegar
• 60 g of tahini
• 2 cl of soy sauce

How to Prepare the Plant-Based Green Goddess Sauce

1. Peel and remove the germ from the garlic clove, peel and chop the green onions into segments, and pluck the leaves from the fresh herbs.

2. Place all the ingredients into a blender, then mix until the mixture is smooth and uniform.

And just like that, with a quick whirl of the blender, you have a creamy and refreshing green sauce, perfect for your composed salads this summer. If there’s any leftover, you can store it in the refrigerator for up to four days.