This healthy avocado green goddess dressing is made with Greek yogurt, lemon, anchovies and fresh herbs. This healthier version is just as delicious, if not more, than classic green goddess dressing.
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Why This Recipe Works
Made with fresh herbs, this creamy salad dressing can be used as a dip for veggies or fries.
The original recipe from the 1920’s Palace Hotel used less herbs and was much heavier on the anchovy. Our healthier version replaces the mayonnaise with a combination of avocado, yogurt and buttermilk.
Green goddess salad dressing has a wonderfully rich, salty yet slightly tangy taste that pairs well with a number of dishes—including our own green goddess salad.
For best results, use a large avocado that’s soft and ripe. The avocado should have a green hue on the darker side and not feel mushy when gentle pressure is applied.
You’ll need a large amount of herbs for this green goddess dressing (that’s what makes it so good!). We use parsley, tarragon, chives and dill, but feel free to use other tender herbs. And throw those stems in there too! They add loads of flavor as well. Learn How to Store Fresh Herbs—you will never waste your herbs again!
Anchovies or Anchovy Paste
You’ll need two anchovy fillets or 1 teaspoon anchovy paste. They don’t make the dressing “fishy” they just add a lovely savory depth of flavor. Look for anchovies that are pink on the inside with a fresh scent, as spoiled fish has a very distinct and unpleasant odor.
We use a combo of Greek yogurt and buttermilk for body and richness. Use whatever fat percentage of yogurt you like, but keep in mind, the higher the fat content, the tastier and creamier this will be!
What to Serve with Avocado Green Goddess Dressing
Homemade salad dressings are great drizzled and spooned over all kinds of dishes, here are some of my favorite pairings:
- Pour over these stuffed sweet potatoes for an easy, flavorful meal prep.
- Pairs well with grilled and roasted meats, such as pork, steak and grilled chicken skewers.
- Drizzle over any salad—we suggest trying it with kale salads or our favorite, this green goddess salad.
- You will never eat salmon any other way after you try seared salmon with a side of this dressing!
- Skip the sour cream on your tacos for this dressing—we suggest trying these spicy chipotle tacos.
- Switch out the Dijon mustard on these turkey sandwiches for this zesty dressing.
- Use as a dip for your favorite veggies—our favorites are bell pepper and cucumber!
- As a savory dip for crispy chicken.
- Serve it as a sauce for shrimp burgers.
- Use as a dip for our crispy polenta fries.
- The beautiful thing about green goddess dressing is that it’s all about the herbs. We like the mix of herbs used in the recipe, but if you have a tender herb on hand, feel free to throw it in. Keep in mind, fresh tarragon leaves and basil can be quite intense, so add those conservatively. Try it with cilantro or mint!
- For a spicy kick, add a seeded jalapeño or serrano pepper.
- Although most green goddess dressing recipes are not vegan, it is a very straightforward process to adapt it. Simply switch out a few of the ingredients: skip the anchovies and add a splash of liquid aminos, use vegan mayo in place of the yogurt, and substitute sugar in place of the honey.
- Try our green goddess dressing recipe that uses avocado oil mayo.
Traditional green goddess dressing does not contain avocado, but this one does to aid in creating a creamier texture while also benefiting from the avocado’s healthy fat and fiber.
Yes! For a spicy kick, add a seeded jalapeño or serrano pepper. When adding peppers, leave the seeds in for extra heat or take them out for a milder heat. Serrano is hotter than jalapeño.
If stored in an airtight container, green goddess dressing will last in the refrigerator for up to 3 days.
Avocado Green Goddess Dressing
- 1 large avocado
- ½ cup plain Greek yogurt
- ⅓ cup water
- ¼ cup fresh parsley, chopped
- 3 tablespoons lemon juice
- ½ teaspoon minced lemon zest
- 2 tablespoons fresh tarragon, chopped
- ¾ teaspoon anchovy paste
- ½ teaspoon fresh garlic, minced
- ½ teaspoon honey
- 2 tablespoons chives, chopped
- kosher salt and pepper, to taste
- Blend all ingredients, except chives, in a food processor or high-powered blender until smooth, about 2 minutes, scraping down sides of bowl as needed.
- Transfer dressing to a bowl and stir in chives; season with salt and pepper.
- Store dressing in an airtight container in the refrigerator for up to 3 days.