Green Goddess dressing is a favorite condiment used to make vegetables more exciting! This creamy mix is made with fresh herbs, avocado, garlic, anchovies, and a homemade mayonnaise base to give it a characteristic vibrant color and bold flavor.
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Green Goddess dressing is a legendary condiment that continues to grow in popularity. It’s a robust blend of herbs and aromatics like green onion, tarragon, chives, parsley, and garlic. Homemade mayonnaise and avocado are blended into this recipe to add a silky texture. Anchovies provide saltiness and depth to the dressing.
This salad dressing lives up to its royal name as it has all the qualities to shine at the table. Make a batch to toss with pasta, drizzle on crisp lettuce greens, or serve it as a dip with seasonal vegetables. No matter how you use it, it will become your new flavor enhancer.
“Just made the Green goddess, and it is so delicious I could eat it out of the bowl! You are my ultimate fave chef!”—Paulette
- Mayonnaise: Combine egg yolks, lemon juice, Dijon mustard, and olive oil. This is the rich and smooth base of the green goddess salad dressing.
- Avocado: The flesh adds a creamy texture and its visual green color.
- Herbs: Fresh green herbs like parsley, chives, green onions, and tarragon.
- Alliums: Minced garlic adds a pungency to the creamy sauce.
- Anchovy: A few canned fish fillets add a wonderful umami flavor. You can omit it, but I highly recommend keeping it in.
- Vinegar: Mild apple cider vinegar adds tartness to balance the richness of the mayonnaise and avocado.
- Seasoning: Salt and black pepper enhance all the dressing ingredient flavors.
See the recipe card below for all ingredients and measurements (US and metric).
Make the mayonnaise base
Step 1: If you’re wondering how to make mayonnaise from scratch, you’ll be happy to know it’s a straightforward process. It only takes a few minutes to make an emulsion by gradually whisking egg yolks with lemon juice and olive oil. Store-bought versions can be used if you’re in a pinch for time, but nothing beats fresh mayo.
Process the ingredients
Step 2: A quick 1-minute processing in a blender or food processor instantly breaks down the ingredients. The mayonnaise, avocado, anchovies, garlic, herbs, seasonings, and vinegar blend until a smooth salad dressing forms.
Depending on if you’re using it as a dip or salad dressing, you may want to adjust the thickness. Gradually add water to thin out the mixture. Taste and adjust the salt, pepper, and apple cider vinegar as desired, especially if substituting any ingredients.
Now that you have the base for the Green Goddess dressing recipe, it’s easy to customize! Try these tasty variations:
- Mayonnaise: Sour cream or plain Greek yogurt can be used to swap out the mayonnaise. This will add a tangier flavor. Coconut cream is a good plant-based substitute.
- Herbs: Experiment with fresh basil, cilantro, mint, or dill; add just enough not to overpower the taste of the dressing.
- Vinegar: There are many types of vinegar to choose from. Apple cider is the mildest, with a fruit taste, but white wine or red wine vinegar can be used. Just avoid balsamic vinegar.
- Anchovies: Fillets or paste can be used. 1 fillet equals ½ teaspoon paste. This ingredient is optional if you’re following a vegan diet.
- Salad Dressing: There are many types of lettuce to choose from. Heartier leaves like romaine and spinach hold up better to thicker dressings. It’s a great addition to a Cobb salad.
- Egg Salad: Instead of just a classic egg salad recipe, use the green goddess dressing’s more herbaceous flavors.
- Vegetable Platter: If you’re feeding a crowd at a party, serve it with veggies as a crudité platter. Guests won’t be able to resist this dip!
- Hummus: Spruce up traditional hummus with a little bit of this dressing.
- Condiment: Add to burgers, or dip with sweet potato fries. If using homemade mayonnaise, it’s a tasty Whole30 sauce to serve with protein like chicken or fish.
Frequently asked questions
As a Bay Area native, I was excited to learn that Green Goddess dressing originated in San Francisco. It was created in the 1920s at the Palace Hotel to celebrate the actor George Arliss and his play The Green Goddess.
It’s very creamy from the mayonnaise and avocado. The vinegar and lemon juice add tanginess and a subtle citrus flavor. The fresh parsley and tarragon deliver a delicate herbaceous note. The fresh garlic, chives, and onions add a mild allium flavor.
Substitute the anchovy filets with 1 teaspoon of Worcestershire sauce, soy sauce, miso paste, kalamata olives, or capers.
Mayonnaise is the base that gives the creamy mouthfeel, so replace it with a similar texture. Substitutes like sour cream or plain Greek yogurt work well due to their fat and protein content; however, they may add a more tart flavor. Coconut cream (not milk) can be used. Also, increasing the amount of avocados is another solution. About 1 cup mashed for a more neutral flavor.
Green Goddess Dressing
- 1 large egg yolk
- 1 tablespoon lemon juice, divided
- 1 teaspoon dijon mustard
- 1 cup olive oil
- 1 large avocado
- 1 cup Italian parsley leaves
- 1 tablespoon chopped chives
- 2 tablespoons sliced green onions
- 2 tablespoons tarragon leaves
- 1 teaspoon minced garlic
- 2 anchovy fillets, optional
- ¼ cup water
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Make the Base – In a medium bowl, whisk the egg yolk, then mix in 1 teaspoon of lemon juice and mustard. Gradually whisk in a few drops of olive oil until ¼ cup is reached. It should start to thicken and lighten in color. Add 1 teaspoon of lemon juice while mixing. Gradually whisk in ¼ cup of olive oil, followed by the last 1 teaspoon of lemon juice. Slowly whisk in the remainder of the olive oil.
- Make the Dressing – In a blender or food processor, add the base, avocado, parsley, chives, green onions, tarragon, garlic, anchovies (if using), water, apple cider vinegar, salt, and pepper. Blend on medium speed until smooth, about 1 minute. Season with more salt and pepper to taste.
- Recipe Yields: 1 ⅓ cups of dressing
- Serving Size: 1 tablespoon
- Storing: Place inside an airtight container in the fridge for up to 5 days.
- Anchovy Substitute: Add 1 teaspoon anchovy paste. Alternatively, use 1 teaspoon of Worcestershire sauce, soy sauce, miso paste, kalamata olives, or capers.
- Mayonnaise Substitute: Use 1 cup of store-bought mayonnaise for the egg yolk, mustard, lemon juice, and olive oil.
- Thin the Dressing: Add 1 tablespoon of water at any time. Blend and adjust the vinegar, salt, and pepper amount.
- Make it Vegan: Use vegan mayonnaise or substitute 1 additional cup of avocado for the mayonnaise. Replace anchovies with 1 teaspoon miso paste or omit. Adjust seasonings to taste.
- Make it Whole30: Substitute kosher salt with sea salt. Replace Dijon mustard with mustard powder.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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