Whip up homemade avocado green goddess dressing with ripe avocados, spinach leaves, and a medley of fresh herbs. Use the no-oil salad dressing to elevate simple salad recipes and meat entrees like Peruvian baked chicken, or serve it on a vegetable crudite platter.
Plus – the healthy green goddess dressing is ready in 5 minutes!
- What is Green Goddess Dressing?
- What is Green Goddess Salad Dressing Made of?
- Additions and Substitutions
- Tools Used to Make this Recipe
- How to Make Avocado Green Goddess Dressing
- Expert Tips
- How to Use Green Goddess Dressing
- What to do with the Leftovers
- Frequently Asked Questions
- Avocado Green Goddess Dressing
What is Green Goddess Dressing?
The creamy, herb-infused dressing is said to have originated in San Francisco in 1923. According to historians, chef Philip Roemer invented the dressing for George Arliss after he starred in a play called “The Green Goddess.” The green-hued dressing became so popular that it was commercialized and distributed by Kraft.
While the traditional recipe includes ingredients like mayonnaise, sour cream, and anchovy paste, the dressing and its ingredients have evolved overtime to include dairy-free, oil-free, and vegan variations like this recipe.
What is Green Goddess Salad Dressing Made of?
- Basil: Fresh basil leaves provide a ton of fresh flavor.
- Spinach: Adding leafy greens like spinach leaves to the dressing is a perfect way to sneak in extra vegetables. Plus, they contribute to the bright green color of the dressing.
- Parsley: Include flat-leaf Italian parsley or replace it with another leafy herb like cilantro, mint leaves, or tarragon.
- Chives: Include fresh chives or garlic scapes for the best flavor, or substitute with green onions or scallions.
- Garlic: I suggest using three fresh garlic cloves, but measure with your heart.
- Avocado: Use fresh avocados to flavor and thicken the dressing. Select ripe avocados with darker green skin. Gently press the outside of the avocado; if there is no give, the avocado is not ripe. If there is just a little give, the avocado is ripe. If there is too much give, the avocado may be past ripe. Under-ripe avocados can be slightly bitter and won’t blend as smoothly.
- Lemon Juice: Add fresh lemon juice from one lemon.
- Rice Vinegar: Include the light and tangy rice vinegar, or try apple cider vinegar and white balsamic vinegar.
- Spices: Taste and season with kosher salt and black pepper.
Additions and Substitutions
Thanks to social media and TikTok, the green goddess dressing has so many creative variations. That’s the best part about making homemade salad dressings. Feel free to adjust the recipe by adding or changing ingredients to match your taste.
- Make it Spicy: Add jalapeño or serrano peppers for a spicy version of the green goddess dressing. Process the peppers with spinach leaves, herbs, and garlic as I do for my skhug recipe.
- Use Different Herbs: Basil, parsley, and chives are my go-to herbs, but experiment with fresh mint leaves, cilantro, tarragon, and green onions.
- Go Nutty: Include cashews, pistachios, and savory nutritional yeast for additional protein.
- Dairy: I prefer the vegan version of the green goddess dressing with fresh avocados, but include plain Greek yogurt, mayonnaise, or sour cream for a creamier dressing.
Tools Used to Make this Recipe
Use an immersion blender, food processor, or high-speed blender to make the creamy avocado green goddess dressing.
How to Make Avocado Green Goddess Dressing
The full recipe with measurements is in the recipe card below.
Step 1: Combine the basil, spinach, parsley, chives, and raw garlic using an immersion blender, food processor, or blender.
Step 2: Add the avocado, lemon juice, rice vinegar, salt, and black pepper. Process until smooth. Then, add water, a little at a time, until the dressing has a pourable consistency.
Tip: Use less water to create a thicker dip and more water for a dressing.
Expert Tips
- Focus on using fresh herbs and greens to enhance the flavor of the salad dressing.
- Use a silicone spatula to scrape the sides of the blender or food processor.
- Add water to the dressing, little by little, until you get the consistency you want.
If you enjoy the dressing, pair it with one of these dinner recipes!
How to Use Green Goddess Dressing
I make a batch at the beginning of the week for meal prep to flavor lunch and dinner recipes. Here are a few more ideas for how to use the salad dressing:
- Salad Dressing: Use it to dress your favorite salads like hearty Cobb salad, arugula and spinach salad, and vegetable chopped salad.
- Spread: Spoon the dressing over sandwiches, air fryer chicken burgers, and chicken spinach wraps.
- Dipping Sauce: Serve it as a dipping sauce for grilled vegetables, fried salmon bites, sweet potato fries, air fryer pita chips, or rainbow wraps.
- Topping: Drizzle the dressing over protein bowls and other meals. It tastes great with sesame salmon bowl, carne asada tacos, roasted potatoes, Peruvian chicken, and blackened mahi mahi tacos.
What to do with the Leftovers
- Refrigerate: Store the leftovers in an airtight container or glass jar for 3-4 days.
- Freeze: You can freeze the avocado green goddess dressing for 3-4 months. I like to divide the dressing into an ice cube tray. Once frozen, transfer the cubes to a freezer-safe container or bag.
- Thaw: Defrost the dressing in the refrigerator overnight.
Frequently Asked Questions
Does green goddess dressing go brown?
Oxidation causes the dressing to turn brown over time just like when you make guacamole. You can slow the process by storing it in an airtight container and covering the surface of the dressing with plastic wrap to remove any excess air before securing the lid.
What does avocado green goddess dressing taste like?
Because of the bright and fresh ingredients, it’s an excellent way to liven up your meals. You can use green goddess as a dressing, sauce, or dip since it has a savory, tangy, and herbaceous flavor.
More Homemade Dressings:
Avocado Green Goddess Dressing
- 1 cup fresh basil leaves
- ½ cup fresh spinach leaves
- ½ cup fresh parsley
- ⅓ cup chives or garlic scapes, chopped
- 3 garlic cloves, minced
- 1 medium avocado
- lemon juice, 1 lemon
- 2 tablespoons rice vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup water, (as needed)
- Combine the basil, spinach, parsley, chives, and raw garlic using an immersion blender, food processor, or blender.
- Add the avocado, lemon juice, rice vinegar, salt, and black pepper. Process until smooth. Then, add water, a little at a time, until the dressing has a pourable consistency. Tip: Use less water to create a thicker dip and more water for a dressing.
- Focus on using fresh herbs and greens to enhance the flavor of the salad dressing.
- Use a silicone spatula to scrape the sides of the blender or food processor.
- Add water to the dressing, little by little, until you get the consistency you want.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.