Life-Changing Homemade Green Goddess Dressing Recipe
A delicious and healthy take on the classic Green Goddess Dressing recipe. Avocado and fresh herbs make a life-changing dressing that is Whole30 compliant, paleo, and vegan (adaptable).
What is “life-changing” about this dressing? That it doesn’t have mayo in it. Hollah!
Green goddess dressing was created in 1932 by the chef at the Palace Hotel in San Fransico to celebrate actor George Arliss and the play, The Green Goddess. The dressing, full of fresh herbs and a pretty green tint became a cultural icon.
Back when my nana was crushing her Tupperware sales game (seriously, she was like the most bad-ass saleslady in Washington), green goddess dressing was the height of chic. Served in Harvest Gold or Avocado Green containers (lid sealed and burped for freshness obvs), green goddess dressing was the business.
How to Use Green Goddess Dressing
It’s thick, so it’s wonderful as a dip or a dressing. The recipe below makes a thicker sauce, but thin with 1/4 cup buttermilk if you’d like to make it easier to pour over salads.
Due to the heavy nature of the dressing, it is best for hardier salads like romaine or kale. Avoid using it on delicate salads such as spinach or arugula.
What Are The Ingredients of Green Goddess Dressing?
Well, there are anchovies for one. I know, it can creep a lot of people out, but I have an alternative for you! This recipe gives options for either anchovy paste or kalamata olives. You’ll get that amazing briny flavor from the olives without anchovies if that just isn’t your bag.
But word to the wise – because the kalamata olives are brined in red wine vinegar, they will give off a vinegary taste. If that does not appeal to you, leave them out or sub in the anchovies.
This green goddess dressing recipe also includes:
- apple cider vinegar
- green onions (spring onions or scallions depending on where you live)
- fresh parsley
- lemon juice
- greek yogurt (related: Easy Instant Pot Greek Yogurt)
Can I Make This Whole30/Paleo?
Yes! Use coconut milk in lieu of the greek yogurt and make sure the olives don’t have added sulfites. Alternatively, you could just use compliant mayo if that is your jam.
Here’s How to Make It:
- In a food processor pulse the garlic, olives, and green onions until they resemble a fine mince.
- Add the rest of the ingredients and pulse to combine.
- Store in a container with a lid and allow the flavors to “meld” for 24 hrs in the fridge.
Pro Tips/Recipe Notes:
- Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
- The directions say to let the dressing sit for 24 hours in the fridge. That is for optimal flavor. It’s totally fine to eat it right away, but it will get better if left to sit for a bit.
- If you don’t have a food processor, finely mince all the ingredients that are meant to be pulsed together. Smash the avocado with a fork until smooth and creamy, and add it along with the remaining ingredients.
- If you are using anchovy paste instead of the olives, add the paste in step 2.
More Recipes Like This:
- Greek Yogurt Buttermilk Ranch Dressing
- Five Ingredient Homemade Pesto
- Easy Smoky Yogurt Ranch Dressing
- Chimichurri – Herby Packed Heaven
Making this recipe or others?
In a food processor pulse the garlic, olives, and green onions until they resemble a fine mince.
Add the rest of the ingredients and pulse to combine.
Store in a container with a lid and allow the flavors to "meld" for 24 hrs in the fridge.
To make this Whole30: use coconut milk in lieu of the greek yogurt and make sure the olives don't have added sulfites.
If you don't have a food processor, finely mince all the ingredients that are meant to be pulsed together. Smash the avocado with a fork until smooth and creamy, and add it along with the remaining ingredients.
If you are using anchovy paste instead of the olives, add the paste in step 2.
Thin with 1/4 cup buttermilk if you'd like to make it easier to pour over salads.
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This recipe was originally published in April 2011. It has been retested and updated with reader feedback. Photos have been added and the recipe has been made printable.