Green Goddess Dressing

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Green goddess dressing should taste like somebody emptied the herb drawer into something creamy and somehow improved both situations. Fresh herbs are the point: parsley, chives, basil, tarragon, or whatever combination the recipe calls for need enough room to stay recognizable under the richer base. Lemon and garlic sharpen the edges, while salt does the unglamorous work of making everything taste more like itself. The blender makes this easy, but it can also make you overdo it. Blend until the dressing is smooth enough to pour but stop before the herbs have been beaten into a dull green apology. The color should look alive, and the texture should cling to lettuce, vegetables, chicken, or whatever else you decide needs intervention.

This is one of those sauces that makes leftovers suddenly look employable. A spoonful can turn plain grilled meat into lunch, make raw vegetables feel like a plan, or rescue a grain bowl that was heading toward administrative paperwork. It is creamy, herbal, tangy, and fresh enough that the name “green goddess” feels only slightly dramatic.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 ripe avocado
1/2 cup fresh basil leaves
1/4 cup fresh parsley
2 tablespoons fresh chives
1 clove garlic
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup water
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

1Combine avocado, basil, parsley, chives, garlic, lemon juice, olive oil, water, salt, and pepper in a blender or food processor.
2Blend until completely smooth, scraping down the sides as needed.
3Taste and adjust salt and lemon. Add more water, a tablespoon at a time, for a thinner consistency.
4Transfer to a jar and refrigerate until ready to use.

Nutrition Information

Estimated per serving: 1 of 4 servings.

190Calories

1 gProtein

4 gCarbohydrates

19 gTotal Fat

3 gSaturated Fat

3 gFiber

1 gTotal Sugars

300 mgSodium

0 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Use the freshest herbs you can find — they are the entire flavor of this dressing.
The avocado makes it creamy without any dairy. It also helps the green color stay vibrant.
This works as both a dressing and a dip depending on how thick you make it.

Substitutions

avocado → Greek yogurt for a tangier version The color will be lighter but the texture is still creamy.

basil → tarragon for a more classic green goddess Tarragon is the traditional herb in the original recipe.

olive oil → avocado oil for a more neutral flavor Lets the herbs shine without competing.

Storage Instructions

Refrigerate for up to 3 days. The lemon juice helps prevent browning.

Make Ahead

Make it the same day you plan to use it for the brightest color and flavor.

Freezing

I would not freeze this Green Goddess Dressing. Avocado and fresh herbs lose their smooth, fresh texture after freezing and thawing. Keep the dressing refrigerated and make a fresh batch when the herb-and-avocado character matters.

Frequently Asked Questions

Can I make this ahead of time?

Make it the same day you plan to use it for the brightest color and flavor.

How do I store the leftovers?

Refrigerate for up to 3 days. The lemon juice helps prevent browning.

Can I freeze Green Goddess Dressing?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include avocado → Greek yogurt for a tangier version; basil → tarragon for a more classic green goddess; and olive oil → avocado oil for a more neutral flavor.