A zesty, creamy Green Goddess Dressing that’s bright, herby, and ready in minutes, perfect for salads, grain bowls, wraps, and as a dip for crunchy veggies. It’s simple to make at home and easy to tweak for dairy free or extra creamy versions while staying fully optimized for Recipe Schema and Rank Math best practices for rich results in search.
Table of Contents
Why this dressing
Green Goddess is a classic, blended herb dressing with a tangy backbone from lemon and yogurt or mayo, rounded by avocado for creaminess and a fresh punch from parsley and basil that shines on salads, as a dip, or drizzled over grilled chicken or roasted veggies for instant flavor lift. Structured data with Recipe Schema helps search engines understand prep time, ingredients, and instructions for better visibility in results and Google Images, which is great for recipe content discovery.
Ingredients
- Fresh parsley leaves 1 cup, packed
- Fresh basil leaves 1 cup, packed
- Green onion 2, roughly chopped
- Garlic 1 small clove
- Ripe avocado 1 small
- Greek yogurt 1 cup or use a dairy free yogurt alternative
- Mayonnaise 2 tablespoons optional for richer body
- Lemon juice 2 tablespoons plus more to taste
- Extra virgin olive oil 2 tablespoons
- Water 2 to 4 tablespoons to thin as needed
- Fine salt 1 teaspoon adjust to taste
- Black pepper ¼ teaspoon
Instructions
- Add parsley, basil, green onion, garlic, avocado, yogurt, mayonnaise if using, lemon juice, olive oil, salt, and pepper to a blender or food processor, then blend until very smooth and vibrant green.
- Adjust thickness with water 1 tablespoon at a time until pourable but creamy, then taste and add more lemon or salt to brighten it up, and chill 20 minutes to let flavors meld before serving for best taste and texture.
Tips and swaps
- For a lighter version, skip the mayonnaise and add extra lemon juice; for extra richness, add another tablespoon of olive oil for a silkier finish that still clings to greens nicely.
- Swap basil with fresh cilantro for a different herbal profile, or add a few tarragon sprigs for a subtle anise note often found in classic versions of the dressing used on composed salads and seafood.
How to serve
- Toss with crunchy romaine and cucumbers, spoon over quinoa bowls, or use as a dip with carrots, snap peas, and radishes for an easy snack that stays bright and green.
- Drizzle on roasted potatoes or grilled chicken and finish with a squeeze of lemon to make an ordinary weeknight plate taste like a café salad special sometimes it feels like the bowl is doing a happy dance.
Storage
- Refrigerate in a sealed jar for 3 to 4 days; press parchment on the surface to minimize browning since avocado can oxidize, and stir before using to refresh the texture quickly.
- If it thickens after chilling, whisk in a teaspoon of water at a time until the dressing loosens to a smooth, spoonable consistency again.
Nutrition note
- Dressing calories vary with yogurt and oil amounts; using Greek yogurt as the base keeps protein higher and fat moderate, while adding avocado boosts healthy fats and makes the sauce naturally creamy without needing more oil.
Green Goddess Dressing
A zesty, creamy Green Goddess Dressing that’s bright, herby, and ready in minutes for salads, bowls, wraps, and veggie dips, with easy dairy free or extra creamy tweaks and search-optimized structured data.
Ingredients
Equipment
Method
- Add parsley, basil, green onion, garlic, avocado, yogurt, mayonnaise (if using), lemon juice, olive oil, salt, and pepper to a blender or food processor, then blend until very smooth and vibrant green.
- Adjust thickness with water 1 tablespoon at a time until pourable but creamy, taste and add more lemon or salt to brighten, then chill 20 minutes to let flavors meld before serving.
Notes
For a lighter version, skip the mayonnaise and add extra lemon; for extra richness, add another tablespoon of olive oil. Swap basil with cilantro for a different herbal profile, or add a few tarragon sprigs for a subtle anise note. Toss with romaine and cucumbers, spoon over quinoa bowls, or use as a dip with carrots, snap peas, and radishes. Drizzle on roasted potatoes or grilled chicken and finish with a squeeze of lemon. Refrigerate 3 to 4 days in a sealed jar; press parchment on the surface to reduce browning, and stir before using. If thick after chilling, whisk in water 1 teaspoon at a time until smooth again. Nutrition varies with yogurt and oil, Greek yogurt keeps protein higher and fat moderate, while avocado adds healthy fats and natural creaminess.
