I’ve experimented with countless dressings, but this Green Goddess recipe stands out for its fresh, herbaceous flavor and creamy texture. Combining basil, parsley, and avocado, it’s both vibrant and versatile. The hint of lemon and garlic balances the richness perfectly. Whether tossed on a salad or used as a dip, it elevates any dish. But there’s a secret ingredient that ties it all together—let’s see if you can guess what it is.
Recipe
This Green Goddess dressing is hands down the most vibrant, herb-packed, and utterly addictive dressing you’ll ever make—I’m not exaggerating. It’s the kind of recipe that transforms salads into showstoppers and dips into the star of the party.
What makes it special? Fresh herbs like basil and parsley, creamy avocado for lush texture, tangy lemon juice for brightness, and just a hint of garlic for that perfect kick. Every spoonful is a burst of freshness that’ll make you wonder why you ever bought bottled dressing.
I’ve been making this for years—it’s my go-to for everything from drizzling over crisp greens to using as a dip for crunchy veggies. Trust me, once you try it, you’ll be hooked.
And the best part? It’s so simple, you’ll feel like a kitchen pro in minutes. Let’s get blending—your taste buds will thank you!
Ingredients
The Essentials:
- 1 cup fresh basil leaves (the backbone of flavor—don’t skimp!)
- ½ cup fresh parsley (flat-leaf for earthiness, curly for a milder bite)
- ¼ cup fresh chives (or sub green onions for a sharper kick)
- 2 garlic cloves (fresh is non-negotiable; powdered tastes flat)
- ½ cup Greek yogurt or avocado (for creaminess; yogurt adds tang, avocado makes it dairy-free)
- ¼ cup olive oil (extra-virgin for fruity depth)
Flavor Boosters:
- 2 tbsp lemon juice (freshly squeezed—bottled lacks brightness)
- 2 anchovy fillets (trust us, they add umami; omit for vegan but add 1 tsp capers)
- ½ tsp kosher salt (adjust to taste; start light)
Little Wins:
- 1 tbsp tarragon (optional but *chef’s kiss* for complexity)
- Pinch of black pepper (freshly cracked for warmth)
- 1 tsp honey or maple syrup (optional; balances acidity if needed)
Substitutions: No Greek yogurt? Swap in sour cream or mayo.
Out of fresh herbs? A handful of spinach (for volume) + 1 tsp dried basil works in a pinch—but fresh is ideal.
How to Make the Best Creamy Avocado Dressing Recipe
Serve or store.
Transfer the dressing to a jar or airtight container.
It can be used immediately or stored in the fridge for up to 3 days.
Watch out: Always store it with a tight lid to prevent oxidation and maintain freshness.
Shake well before serving.
Nutrition
This Green Goddess Dressing is packed with wholesome ingredients, offering a balance of healthy fats and vitamins. Here’s the nutritional breakdown per serving (2 tablespoons):
| Calories | Fat (g) | Carbs (g) | Protein (g) | Fiber (g) | Sugar (g) | Sodium (mg) |
|---|---|---|---|---|---|---|
| 80 | 8 | 2 | 1 | 0.5 | 0.5 | 60 |
Chef Tips
Making this Green Goddess Dressing is simple, but a few tricks can elevate the flavor and texture. Use fresh herbs—they’re brighter than dried. Blend the avocado first for creaminess.
Chill it for 30 minutes to let flavors meld. Thin with water if too thick. Taste and adjust acidity with lemon.
Don’t skip the anchovy paste; it adds depth. Store in a jar—shaking revives separation. Enjoy within 3 days for best freshness.
