by Ari Laing 2 Comments
If you love fresh herbs and creamy salad dressings, you’ve come to the right place! Our Green Goddess Salad Dressing takes minutes to prep and is perfect for drizzling over salads (it’s of course a match made in heaven for a Green Goddess Salad!), used as a dip for crudité and veggies, or even as a sandwich spread.
The base is primarily made of Greek yogurt with just a little bit of mayonnaise, lemon juice, and sherry vinegar to balance it out and give it a smooth texture. And of course there’s lots of fresh herbs! Stick to soft herbs like dill, parsley, basil, cilantro, and tarragon — the hard herbs don’t blend as easily.
Best part? The dressing is perfect for meal prep! It can be made 5 days in advance and actually intensifies in flavor the longer it sits. Yes, please!
Try it on all of our easy salad recipes, including this Butter Lettuce Salad, Roasted Beet Salad, or this Vegan Roasted Vegetable Salad.
Table of Contents show all
Ingredient Notes
- Greek yogurt: We like Greek yogurt for its thick texture. If you use regular yogurt, be sure to drain it first.
- Mayonnaise: Our go-to is Duke’s mayo, which has a rich, creamy taste.
- Fresh herbs: basil leaves, parsley, chives, and tarragon: You can feel free to experiment with any mix of soft herbs, though.
- Sherry vinegar: A little goes a long way!
- Lemon: You’ll use both the fresh lemon juice and the zest.
- Capers: These add a salty, briny taste.
- Garlic clove: Fresh garlic adds a slight heat to the creamy dressing.
- Kosher salt and a pinch of freshly ground black pepper to season the dressing.
We love making salad dressings in our personal blender, but a food processor or standard blender are great too. You can also obviously just chop everything finely and whisk together in a bowl.
How to Make Green Goddess Salad Dressing
Combine all of the dressing ingredients in the bowl or a personal blender, food processor fitted with a blade attachment, or standard blender, then pulse until very smooth and creamy.
If you do not have a food processor, we cannot recommend the Zwilling personal blender, enough. We use it almost daily for salad dressings. It’s the perfect compact size.
Not only is this delicious with a classic Green Goddess Salad, but it’s really perfect for a variety of salads. Try it with our No Cook Kale and Brussels Sprout Salad, Arugula Salad, or even to lightly dress this fresh, summery .
What’s In A Green Goddess Salad?
A Green Goddess Salad is incredibly versatile — it can feature a variety of different lettuces, from baby arugula or spinach, to kale and mixed salad greens. Beyond that, it can have as many vegetables as you like — the idea is to keep them raw so they maintain their crunchy texture. Here’s our baseline recipe for a green goddess salad:
- Baby arugula or baby spinach
- Bibb lettuce or butter lettuce (though cabbage works well too, just finely shred it)
- Raw snap peas (or snow peas)
- Persian cucumbers
- Scallions
- Ripe avocado
When you combine all those veggies together with our creamy dressing, you get the best flavor and an unbelievable crunch.
FAQs
Can I use something other than Greek yogurt to make the dressing?
Yes! Feel free to use sour cream or creme fraiche (which is tangier) if preferred.
What are the best herbs for Green Goddess dressing?
Stick to soft herbs, such as basil, dill, parsley, cilantro, oregano, mint, tarragon, or chervil. Hard herbs (such as rosemary and thyme) don’t blend as easily.
Can this be made dairy free?
Sure! Substitute with your favorite dairy-free yogurt, sour cream, or vegan mayonnaise. The rest of the ingredients are naturally dairy-free.
Make-Ahead and Storage
This dressing can be made up to 5 days in advance, making it perfect if you’re meal prepping lunch on the weekend. Plus, the fresh flavor of the herbs and garlic intensifies the longer it sits. Makes for a big wow factor when you dress the salad.
Leftovers should be stored in an airtight container in a fridge. If you’ve got the time, let the dressing sit out at room temperature for 15-20 minutes before serving to help loosen it up a bit. We don’t recommend freezing creamy salad dressings, as they tend to separate when thawing or defrosting.
If you make this Green Goddess Salad Dressing recipe, please let us know by leaving a review and rating below!
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Print Recipe
5 from 2 reviews
Green Goddess Salad Dressing
This Green Goddess Salad Dressing is our favorite way to use up leftover fresh herbs! It's incredibly versatile and is made with rich, creamy Greek yogurt, a little bit of mayonnaise, fresh lemon juice, and capers. We love to drizzle this over salads, but it's also fantastic as a dip for veggies or used as a sandwich spread. Will keep for up to 5 days in a fridge. Vegetarian
Prep5 minutes mins
Cook0 minutes mins
Total5 minutes mins
Course: Salad Dressing
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: green goddess dressing, homemade salad dressing, how to make creamy salad dressing
Servings: 6 Servings
Calories: 70kcal
Author: Ari Laing
Equipment
Ingredients
- ½ cup Greek yogurt
- ½ cup mayonnaise
- ¼ cup basil leaves
- ¼ cup fresh parsley
- ¼ cup fresh chives
- 3 Tbsp fresh tarragon
- 1 Tbsp sherry vinegar
- ⅓ lemon zested and juiced, about 1 tsp zest and 2 Tbsp fresh lemon juice
- 2 tsp capers drained
- 1 small garlic clove roughly chopped
- ⅓ tsp Kosher salt
- A pinch of freshly ground black pepper
Instructions
Make the Green Goddess dressing. Combine all dressing ingredients in the bowl of a food processor fitted with blade attachment. Process until very smooth, then taste and adjust seasoning as needed. Will keep in a fridge in a sealed container for up to 5 days.
Notes
- Leftovers: Store in an airtight container in a fridge for up to5 days.
- Fresh herbs are a must for this recipe! It won’t taste the same with dried herbs.
- Greek yogurt: This can be substituted with sour cream, creme fraiche, or your favorite vegan or dairy-free alternative.
- Enjoy with our classic Green Goddess Salad recipe.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 312mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
Photography by: Alana of Your Home Made Healthy.
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30 Minutes Or LessEasyGluten FreeNo CookSalad DressingSpringSummerVegetarian
Reader Interactions
Comments
Lauren Bernstein says
So good! I put this on everything!Reply
- Ari Laing says
Perfect use for leftover herbs! Thanks, Lauren! xo, Ari
Reply
