Green Goddess Dressing

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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 the characteristic vibrant color and bold flavor.

White bowl of Green Goddess Dressing

Green goddess dressing is a legendary condiment that’s only grown in popularity over the decades. A robust blend of herbs and aromatics like green onion, tarragon, chives, parsley, and garlic create an unforgettable flavor combination. Homemade mayonnaise and avocado get blended into this recipe for a silky texture. Anchovies add just the right amount of saltiness and depth to the dressing.

As a California native, I was excited to learn that this green goddess dressing originated in San Francisco. It was created in the 1920’s at the Palace Hotel, celebrating the actor George Arliss and his play “The Green Goddess.”

This dressing lives up to its royal name as it has all the qualities to shine at the table. Make a batch to jazz up some crisp lettuce greens, or as an appetizer to serve with fresh seasonal vegetables. No matter how you use it, it will become your new flavor enhancer.

Pre-portioned salad dressing ingredients on a table

How to make green goddess dressing

  • Fresh herbs: Adds layers of flavor! Tarragon gives a subtle sweet anise note, chives and green onion provide pungency, and parsley adds earthiness. Experiment with other herbs if you’d like!
  • Homemade Mayonnaise: The eggs and olive oil add richness and smooth consistency.
  • Vinegar: Acids enhance the flavor of the dressing. There are many types of vinegar to choose from, but apple cider vinegar is used for this recipe.
  • Anchovies: Fillets or paste can be used. 1 fillet equals ½ teaspoon paste. This ingredient is optional if you’re following a vegan diet.

Make homemade mayonnaise

Person whisking homemade mayonnaise in a bowl

If you’re wondering how to make mayonnaise from scratch, you’ll be happy to know that it’s a straightforward process. It takes just a few minutes to make an emulsified sauce by gradually whisking egg yolks with lemon juice and olive oil. If you’re in a pinch for time, store-bought versions can be used, but nothing beats fresh mayo.

Blend the dressing

Avocado and anchovies in a blender

This green goddess dressing recipe is a slight variation on classic versions. Avocado is used to enhance the nutritional benefits and creamy consistency. 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 are blended until a smooth salad dressing forms.

Depending on if you’re using the recipe as a dip or salad dressing, you may need to adjust the thickness. This process can be quickly done by gradually adding a little more water to thin out the mixture. Make sure to taste the dressing and adjust the salt, pepper and apple cider vinegar as desired, especially if you are substituting any of the ingredients.

Pureed green Goddess Dressing in a blender

Ways to serve green goddess dressing

  • Salad Dressing: There are many types of lettuce to choose from. However, 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, crudités are a colorful and healthy way eat your vegetables. Guests won’t be able to resist this dip!
  • Hummus: Spruce up traditional hummus with a little bit of green goddess dressing.
  • Condiment: Add to burgers, or dip with sweet potato fries! If using homemade mayonnaise, it’s a tasty Whole 30 compliant sauce to serve with protein like chicken or fish.

Green Goddess Dressing served on a vegetable platter

More Condiment recipes

Mayonnaise substitutions

Mayonnaise is the base that gives the creamy mouthfeel, so you want replacements that can mimic a similar texture. Substitutes like sour cream or plain greek yogurt work well due to their fat and protein content, however, may add a more tart flavor. Coconut cream (not milk) can be used. Also increasing the amount of avocado is another solution. About 1 cup mashed for a more neutral flavor.

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Green Goddess Dressing

Green goddess dressing made with fresh herbs, avocado, garlic, anchovies and a homemade mayonnaise base to give the characteristic vibrant color and bold flavor.
4.88 from 8 votes
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Servings 20 servings
Course Condiment
Cuisine American


  • 1 large egg yolk
  • 1 tablespoon lemon juice, divided
  • 1 teaspoon dijon mustard
  • 1 cup olive oil, or grapeseed oil
  • 1 large avocado
  • 1 cup Italian parsley leaves
  • 1 tablespoon chopped chives
  • 2 tablespoons green onions, sliced
  • 2 tablespoons tarragon leaves
  • 1 teaspoon minced garlic
  • 2 anchovy fillets, optional
  • ¼ cup water
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • black pepper, as needed for seasoning


  • To make the mayonnaise, in a medium-sized bowl add egg yolk.
  • Whisk until yolk becomes slightly thickened and light yellow in color.
  • Add 1 teaspoon lemon juice and mustard, vigorously whisk until combined.
  • Very gradually add a few drops of olive oil to the egg mixture.
  • Continue to add small drops at a time, creating an emulsified and thickened sauce.
  • Whisk until you see the mixture lighten in color and start to thicken.
  • Once ¼ cup of oil has been added and is visibly thickened, add another 1 teaspoon of lemon juice and mix to combine.
  • Continue to gradually drizzle and whisk in another ¼ cup of olive oil.
  • Add the last 1 teaspoon of lemon juice, whisk to combine.
  • Slowly drizzle and whisk the remainder of the olive oil into the mayonnaise. This should yield about 1 cup of mayonnaise.
  • In a blender add mayonnaise, avocado, parsley, chives, green onions, tarragon, garlic, anchovies, water, apple cider vinegar, and salt.
  • On medium speed, blend until smooth, about 1 minute.
  • Taste green goddess dressing, add more salt and pepper as desired.⅓


  • Recipe Yields: 1 ⅓ cup of dressing
  • Serving Size: 1 tablespoon
  • 2 anchovy fillets can be substituted for 1 teaspoon anchovy paste.
  • Dressing can be stored in an airtight container for up to 5 days.
  • 1 cup of store-bought mayonnaise can be substituted for egg yolk, mustard, lemon juice, and olive oil.
  • To make a thinner dressing add 1 tablespoon of water at any time, blend, and adjust vinegar, salt, and pepper seasoning amount.
  • MAKE IT VEGAN: Vegan mayonnaise can be used or substitute 1 additional cup of avocado for the mayonnaise. Replace anchovies with 1 teaspoon miso paste or omit. Adjust the amount of vinegar, salt, and pepper to taste.
  • MAKE IT WHOLE 30: Substitute kosher salt with sea salt. Dijon mustard can be replaced with 1 teaspoon mustard powder.

Nutrition Facts

Serves: 20 servings
Calories 15kcal (1%)Fat 1g (2%)Cholesterol 9mg (3%)Sodium 62mg (3%)Potassium 21mg (1%)Vitamin A 50IU (1%)Vitamin C 0.7mg (1%)Calcium 10mg (1%)Iron 0.3mg (2%)

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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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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6 Comments Leave a comment or review

  1. Judy says

    Wow that sure is beautiful. I have never had this dressing or even heard of it. We have company coming in tomorrow but as soon as they head home this is being made. I’d make it while they are here but my friend isn’t a very adventurous eater.

    Ooh our 41st anniversary is July 1st. This would be a great treat to make for a lovely salad. Thank you Jessica. You are the best!

    • Paulette A Smyte says

      JUst made the GReen goddess and It is so delicious I could eat it out of the bowl! Did not make the mayo, used Hellmans. DId the substitute for anchovies with miso. Everything else was per your heavenly recipe! YOu are my ultimate fave chef! ????

      • Jessica Gavin says

        Whoo hoo! I’m so delighted to hear that you enjoyed the recipe and that the substitutions were to your liking. You are so sweet Paulette!

    • Jessica Gavin says

      Oh my gosh Judy, that’s our wedding anniversary too! Seven years for us, please tell me how to keep a love like that going 🙂 I knew we were cosmically connected! I know you will love the dressing, perfect for a goddess like you.

    • Jessica Gavin says

      Hi Lauren! Make sure to cover the dressing with plastic wrap, leaving no gap in between where air could get exposure until ready to serve. There is lemon juice and vinegar so the acidity should help slow down the oxidation.

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