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Avocado green goddess dressing has been around since the 1920s, but has gone viral again in the last few years, and for good reason. I make mine with ripe avocado, fresh herbs, and lemon juice for a creamy herbaceous sauce that comes together in just 5 minutes and works as a dressing, dip, or spread.
Everyone has their own take on this classic, and my version focuses on a herby base and wholesome ingredients. The result is a smooth, pourable dressing that coats leaves and vegetables in a brilliant green color. This recipe is also very easy to adapt to using plant-based ingredients, with a few smart swaps as I did with my homemade vegan ranch dressing. Make sure you have both of these dressings ready and in your fridge this summer.
I became obsessed with this avocado green goddess dressing, as so many people did during the green goddess salad revival of 2021. Everything was green, plant-based, and got so many people excited about eating well, and they added their own take on this recipe. Since then, I have used the dressing in so much more than just salads and made my own minor tweaks and adjustments until it was perfect. This summer, I plan to keep it in rotation alongside my dairy-free thousand island dressing to elevate quick lunches and easy dinners.
Avocados give me everything I need and want in one quick, easy recipe. It is packed with heart-healthy fats from the avocado, while the fresh herbs like tarragon add flavor as well as nutrients known for reducing blood sugar, lowering inflammation and pain, and improving sleep, digestion, and heart health. This dressing has just the right amount of acidity from the apple cider vinegar, giving it a well-rounded flavor. I use it to make vegetables and grain bowls more colorful and appealing to my picky eaters.
You may think making this green goddess dressing is as simple as throwing all the ingredients into the blender, and while it is easy, I prepare it with a bit more intention. I start by blending the herbs, allowing them to break down completely, keeping the texture smooth instead of leafy. After I have added the rest of the ingredients, I pour in the liquid gradually, as I blend, to adjust the consistency to my liking.
During the early days of making this dressing, my kids were always intrigued by the name, and I told them that originally it was named after an old movie that a chef made in honor of the lead actor. A few weeks later, we were at home having a grain bowl for lunch, which featured this dressing.
My eldest sat staring into their bowl as they ate with serious concentration, before excitedly announcing, “I’ve got it, mom! I figured out who the green goddess is from that old movie!” At this point, even I was intrigued, but I was not prepared for the answer to be Princess Fiona from Shrek. Ha! If you want to get your kids interested in this green concoction next time you make it, ask them who they think the green goddess is.
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🥘 Ingredients
This avocado green goddess dressing uses simple, but fresh and ripe ingredients for a colorful and smooth sauce. This is what I use:
Fresh herbs: I use parsley, chives, and tarragon for a complex, layered herb flavor that gives the dressing its signature taste.
Garlic: A small clove of fresh garlic adds a subtle bite that balances out the creaminess.
Ripe avocado: I choose a soft avocado that blends easily and creates a rich velvety texture.
Lemon: I use the zest and juice for a clean citrus flavor that lifts the herbs.
Apple cider vinegar: A small amount sharpens the flavors and prevents the dressing from tasting too heavy.
Mayonnaise or yogurt: A spoonful adds creaminess and structure. You can use store-bought, or you can use my vegan mayo recipe.
Olive oil: I drizzle in a bit of olive oil for a rich and smooth finish.
Salt and pepper: I keep the seasoning simple to help bring all the flavors together.
Cold water: I use cold water at the end to adjust the consistency.
🔪 How To Make
I make this incredible avocado green goddess dressing in just a few minutes, with the help of my blender. This is exactly how I do it:
Blend herbs: I start by placing my chives, tarragon, parsley, and lemon zest into my blender or food processor. Then I blend on high, stopping and scraping down the sides where necessary, until everything is finely minced.
Add remaining ingredients: Then I add the avocado, olive oil, vinegar, mayo, salt, pepper, and 1-2 tablespoons of cold water to the blender.
Blend: I blend until everything is incorporated and smooth, stopping and scraping down the sides as I go.
Taste and serve: I taste the dressing and adjust the seasoning and consistency to my liking. Then I serve fresh, or place in a covered bowl in the refrigerator until needed.
My #1 Secret Tip for this avocado green goddess dressing recipe is to use a perfectly ripe avocado. I like avocados that are soft but not overripe, with a bright green color, and no blemishes or bruises. This blends smoothly and gives the dressing its signature creamy green finish.
Other Tips To Keep In Mind:
- Always blend herbs first: Do not be tempted to throw everything into the blender at once. The herbs are less likely to break down completely when blended with the other ingredients, which means there will be tiny but noticeable leafy bits in the dressing.
- Use fresh herbs: Dried herbs are too intense for this recipe and do not blend up well, or add to the green hue.
- Chill: If I have time before serving, I let the dressing chill in the fridge for 20-30 minutes, and give the flavors a chance to settle together.
📖 Variations
These are a few variations of the avocado green goddess dressing, which all taste great, especially over one of my healthy salad in a jar recipes:
Spicy add: If you like a bit of heat, you can add 1/4 teaspoon of cayenne or 1 deseeded green serrano chili. My husband has made this dressing and added a pickled jalapeno to the blend before drizzling it over nachos.
Extra green boost: For a deeper color and added nutrients, I blend 1 cup of fresh, washed baby spinach with the herbs. When I do this, I add slightly more liquid to smooth it out. I love using this over kale salads for a superfood meal.
Cheesy version: I blend in 1/4 cup nutritional yeast for a slightly nutty and cheesy finish. If you are not sticking to a plant-based regime, you could also use some finely shredded Parmesan. I love making this version into a dip.
🍽 Serving Suggestions
When you make this avocado green goddess dressing, I beg you not to limit yourself to just plain old salads. Try it over my apple cider vinegar coleslaw, for a dazzling contrast between creamy and crunchy, and sweet and tart. Or for a more filling option, layer it over a lentil feta salad. And you should definitely reduce the liquids for a thicker dressing and use it as a dip with my baked corn tortilla chips.
At home, we love using this dressing in weird and wonderful ways. We drizzled it over my freshly baked courgette chips with parmesan for a filling snack, and more recently we used it as a sauce for a cold pasta bowl. I used some of my homemade vegan pasta and coated it in the dressing as if it were pesto, added some steamed broccoli florets, and finished it with a sprinkling of nutritional yeast. I will definitely be inventing more pasta dishes around this dressing.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the dressing in an airtight container or jar with a lid and keep it in the fridge for up to 4 days.
Freezing: This dressing is not suitable for freezing as the texture changes once thawed.
Reheating: I serve this dressing cold, and all I do before serving is give a quick stir if it has thickened up in the fridge.
❓Recipe FAQs
This happens when the avocado is exposed to air, which causes oxidation. The addition of lemon juice helps slow this down, but as an extra measure, I recommend pressing a piece of plastic wrap directly onto the surface of the dressing before storing. A little bit of oxidation does not affect the taste of the dressing, but it does diminish that gorgeous green that makes it so appealing.
For a lighter option, I swap out the mayonnaise with plain Greek yogurt or a plant-based yogurt. These options still provide creaminess, but also add a slight tang. Which is why I also recommend reducing the vinegar slightly to keep the dressing balanced.
This usually comes down to a seasoning issue. In my experience, fresh herbs, avocado, and creamy bases need enough acid and salt to really make their flavors pop. And sometimes the intensity of the herbs, or the type of mayo, may affect the final taste. Before serving this dressing, I taste it, and if it seems flat, I add an extra squeeze of fresh lemon juice or lime juice, along with another small pinch of salt. This tiny tweak usually does the trick and wakes up all the flavors in the dressing.
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📋 Recipe Card
Avocado Green Goddess Dressing
Avocado green goddess dressing has been around since the 1920s, but has gone viral again in the last few years, and for good reason. I make mine with ripe avocado, fresh herbs, and lemon juice for a creamy herbaceous sauce that comes together in just 5 minutes and works as a dressing, dip, or spread.
Servings: 20 tablespoons
Calories: 50kcal
- My #1 Secret Tip for this avocado green goddess dressing recipe is to use a perfectly ripe avocado. I like avocados that are soft but not overripe, with a bright green color, and no blemishes or bruises. This blends smoothly and gives the dressing its signature creamy green finish.
- Always blend roughly chopped herbs first: Do not be tempted to throw everything into the blender at once. The herbs are less likely to break down completely when blended with the other ingredients, which means there will be tiny but noticeable leafy bits in the dressing.
- Use fresh herbs: Dried herbs are too intense for this recipe and do not blend up well, or add to the green hue.
- Chill: If I have time before serving, I let the dressing chill in the fridge for 20-30 minutes, and give the flavors a chance to settle together.
Serving: 1tbsp | Calories: 50kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.1g