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.
Equipment
- Blender
- Food Processor
Ingredients
- 1 cup fresh parsley leaves packed
- 1 cup fresh basil leaves packed
- 2 green onions roughly chopped
- 1 garlic clove small
- 1 ripe avocado small
- 1 cup Greek yogurt or dairy free yogurt alternative
- 2 tbsp mayonnaise optional, for richer body
- 2 tbsp lemon juice plus more to taste
- 2 tbsp extra virgin olive oil
- 2 to 4 tbsp water to thin as needed
- 1 tsp fine salt adjust to taste
- 1/4 tsp black pepper
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, 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.