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–+ servings

Green Goddess Dressing

Prep: 10 minutes
Cook: 0 minutes
Total Time: 10 minutes
Yield: 20 servings
Course: Condiment
Cuisine: American
Calories: 15kcal
Author: Jessica Gavin
I love making green goddess dressing because it's a vibrant and herbaceous way to enhance salads and vegetable dishes.

Ingredients

  • 1 large egg yolk
  • 1 tablespoon (15 ml) lemon juice, divided
  • 1 teaspoon (5 ml) dijon mustard
  • 1 cup (240 ml) olive oil
  • 1 large avocado
  • 1 cup (15 g) Italian parsley leaves
  • 1 tablespoon (3 g) chopped chives
  • 2 tablespoons (7 g) sliced green onions
  • 2 tablespoons (1 g) tarragon leaves
  • 1 teaspoon (2 g) minced garlic
  • 2 (7 g) anchovy fillets, optional
  • ¼ cup (60 ml) water
  • 2 tablespoons (30 ml) apple cider vinegar
  • ½ teaspoon (3 g) kosher salt
  • ¼ teaspoon black pepper

Instructions

  • 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.

Notes

  • Recipe Yields: 1 1/3 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.

Nutrition

Calories: 15kcal | Fat: 1g | Cholesterol: 9mg | Sodium: 62mg | Potassium: 21mg | Vitamin A: 50IU | Vitamin C: 0.7mg | Calcium: 10mg | Iron: 0.3mg
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