This 5-minute avocado green goddess dressing skips the mayo and anchovies, using Greek yogurt and ripe avocado for a creamy, tangy base instead. It's thick enough to scoop, thin enough to drizzle, and packed with fresh parsley, cilantro, lemon, and chives.
Avocado Green Goddess Dressing At A Glance
- ✅ Recipe Name: Avocado Green Goddess Dressing Recipe with Greek Yogurt
- 🕒 Ready In: 5 minutes
- 👪 Serves: 10 (3 tablespoon per serving) makes about 1¾ cups
- 🍽 Calories: ~45 per serving
- 🥣 Main Ingredients: Ripe avocado, plain Greek yogurt, fresh parsley, cilantro, lemon, chives, garlic, Dijon
- 📖 Dietary Info: Gluten-free, vegetarian, lower-fat, no mayo, no anchovies, no oil
- ⭐ Why You'll Love It: It uses Greek yogurt and ripe avocado as the creamy base instead of mayo or anchovies. Just 45 calories per serving, blends in 5 minutes, and works as a dressing, dip, or sandwich spread.
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I started testing this dressing because every homemade green goddess recipe I tried either called for mayo I never had on hand or anchovies, which aren't exactly an everyday ingredient and leave that fishy taste I didn't want in a fresh, herby dressing.
After a few sad, watery batches, I landed on Greek yogurt and a whole ripe avocado as the creamy base. The yogurt adds tang and structure (the same trick I use in my healthy Greek yogurt Caesar dressing), the avocado adds richness, and the lemon juice keeps it from browning, as most avocado sauces do.
A few things I've learned from making this every week: the avocado has to be ripe but not overripe (an overripe one turns the dressing gray within hours), and don't skip the lemon zest. I make a jar every Sunday and use it all week, usually drizzled over salads, scooped onto sandwiches, or tossed into my crispy potato salad for a creamy, herby upgrade.
Jump to:
- Avocado Green Goddess Dressing At A Glance
- What is green goddess dressing?
- Why You'll Love This Recipe
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Avocado Green Goddess Dressing (Step-by-Step)
- Pro Tips for the Creamiest Green Goddess Dressing
- How to Use Avocado Green Goddess Dressing
- How to Store & Make Ahead
- Avocado Green Goddess Dressing FAQ
- More Healthy Dressings & Dips You'll Love
- 📖 Recipe
- 💬 Comments
What is green goddess dressing?
Green goddess dressing is a creamy, herb-forward American dressing created in 1923 at the Palace Hotel in San Francisco, named after a Broadway play of the same era.
The classic version is built on mayonnaise, sour cream, and anchovies, blended with fresh parsley, chives, tarragon, and lemon juice.
Modern versions often swap the mayo for Greek yogurt or avocado for a lighter, tangier result.
Why You'll Love This Recipe
- Greek yogurt is the secret: Unlike traditional green goddess made with mayo, this version uses plain Greek yogurt and avocado for the creamy base, which adds a tangy bite and keeps it light.
- No anchovies, no oil, no mayo: Most green goddess recipes call for at least one of these. This one skips all three and still tastes rich and flavorful thanks to fresh herbs, lemon, and Dijon.
- Stays fresh for 6 days: The lemon juice and Greek yogurt help keep the dressing from browning like most avocado sauces do, so you can prep a jar on Sunday and use it all week.
- 5 minutes, one blender: Toss everything in, blend, done. No chopping herbs by hand, no straining, no extra dishes.
Ingredients You'll Need
- Ripe Avocado. The creamy base that gives the dressing its rich texture and green color. Soft to gentle pressure, no brown spots. An overripe avocado turns the dressing gray within hours.
- Plain Greek Yogurt. The tangy backbone replaces the mayo and sour cream in classic green goddess. Full-fat gives the richest texture; 0% works for a lighter version. It's the same swap I use in my healthy tzatziki recipe. Skip flavored yogurts.
- Fresh Parsley. The most important herb in the green goddess. Brings the bright, grassy flavor and most of the green color. Flat leaf is best, curly works in a pinch.
- Fresh Cilantro. Adds a citrusy, slightly peppery note. If cilantro tastes like soap to you, swap in basil or extra parsley.
- Baby Spinach. A handful keeps the dressing vivid green even on day three when the herbs start to fade. Arugula works for a peppery version.
- Chives + Green Onion. I use both because they do different jobs. Chives add a gentle oniony flavor without sharpness, and green onions add a slight bite that keeps the dressing from tasting flat. If you only have one, use chives and add an extra pinch of salt.
- Lemon Juice and Zest. The acid keeps the avocado from browning and brightens the whole dressing. The zest is the secret to making it taste fresh, not flat. Fresh lemons only.
- Dijon and Garlic. A teaspoon of Dijon adds tang and helps the dressing stay smooth (skip yellow mustard, it's too sharp). One fresh garlic clove is the right amount. Two starts to taste hot and overwhelms the herbs after a day in the fridge.
- Salt and Pepper. Add half what you think, blend, then taste. Greek yogurt and Dijon both bring saltiness, so it's easy to overseason.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Make it dairy-free or vegan. Swap the Greek yogurt for ¼ cup runny tahini plus ¼ cup hummus (I love using my homemade hummus recipe), or use a 1:1 plain dairy-free yogurt.
- No avocado on hand. Replace the avocado with ½ cup mashed silken tofu or an extra ⅓ cup Greek yogurt. The texture will be a little less rich but still creamy.
- Spinach swap. Arugula adds a peppery bite, or use extra parsley for a milder, herb-forward dressing. A handful of soft mixed greens (mâche, butter lettuce) also works.
- Garlic swap. 1 teaspoon garlic powder in place of the fresh clove. Avoid jarred minced garlic; it tastes harsher in raw applications like this.
- Dijon mustard substitute. Stone-ground or whole-grain mustard works. Skip yellow mustard; the flavor is too aggressive.
- Make it spicy. Add ½ a jalapeño (seeded) or ¼ teaspoon red pepper flakes before blending. Pairs especially well with grain bowls and grilled chicken.
- Italian style variation. Swap the cilantro for basil and add 2 tablespoons of grated Parmesan. The result tastes like a creamier, lighter pesto.
How to Make Avocado Green Goddess Dressing (Step-by-Step)
- Step 1: Add the avocado, Greek yogurt, parsley, cilantro, spinach, chives, green onion, lemon juice and zest, Dijon, garlic, salt, and pepper to a blender or food processor.
- Step 2: Blend until smooth and creamy, scraping down the sides as needed. A few tiny herb flecks are totally fine and give the dressing character. Add 1 to 2 tablespoons of water at a time for a thinner, drizzle-ready consistency.
Pro Tips for the Creamiest Green Goddess Dressing
- Use only fresh herbs. This is an herb-forward dressing; fresh parsley, cilantro, and chives are the whole point. Dried versions taste flat and dusty and won't deliver the bright, grassy flavor this dressing is known for.
- Don't skip the lemon zest. The juice adds tang, but the zest makes the dressing taste bright and fresh rather than flat. Bottled lemon juice will work, but the flavor falls noticeably short.
- Add water last, one tablespoon at a time. I learned this the hard way after watering down a batch in my early testing. Start thick, then thin to your liking. You can always add more water, but you can't take it out.
- Make extra and chill it. This dressing keeps for 6 days in the fridge and actually tastes better on day two as the flavors settle. I make a jar most Sundays and use it on salads, grain bowls, and sandwiches all week.
How to Use Avocado Green Goddess Dressing
This dressing is one of the most versatile recipes I make. It works as a salad dressing, dip, sandwich spread, sauce, and drizzle, all from one jar. Here are my favorite ways to use it:
- As a salad dressing. Drizzle it over crisp greens, romaine, kale, or chopped salads. Toss it into my crispy potato salad for a creamy, herby upgrade that's better than the mayo-loaded version.
- As a dip. Serve it with cut veggies, air fryer smashed potatoes, or my air fryer homemade pita chips.
- As a sandwich and wrap spread. Use it in place of mayo on turkey, chicken wraps, or veggie wraps. It's also the herby variation I use in my healthy chicken salad when I want a brighter twist.
- As a sauce for grilled or roasted proteins. Drizzle it over grilled boneless chicken thighs, baked salmon, roasted tofu, or shrimp. The bright herb flavor cuts through richer proteins and adds freshness.
- As a grain bowl or roasted veggie drizzle. Spoon it over quinoa bowls, roasted sweet potatoes, crispy air fryer chickpeas, or Brussels sprouts. It pulls the whole bowl together.
How to Store & Make Ahead
- In the fridge. Store leftover dressing in an airtight container or mason jar for up to 6 days. The flavor actually improves on day two as the herbs and garlic settle into the Greek yogurt and avocado. Stir in a teaspoon of water or fresh lemon juice before serving to loosen it back up.
- In the freezer. I don't recommend freezing this one. The Greek yogurt and avocado both separate when thawed, and the texture turns watery and grainy.
- Make-ahead tip. I make a jar most Sundays as part of my meal prep, and it's ready to drizzle, dip, and spread all week.
Avocado Green Goddess Dressing FAQ
Traditional green goddess dressing does not contain avocado. The original 1923 recipe from the Palace Hotel in San Francisco was made with mayonnaise, sour cream, anchovies, parsley, chives, tarragon, and lemon juice. Modern versions like this one swap the mayo and anchovies for avocado and Greek yogurt for a lighter, tangier result.
This avocado green goddess dressing is made with ripe avocado, plain Greek yogurt, fresh parsley, cilantro, chives, baby spinach, green onion, lemon juice and zest, Dijon mustard, garlic, salt, and pepper. The Greek yogurt and avocado together replace the mayo and sour cream in the classic version, which is what makes this recipe unique.
Yes, this version is lighter than traditional green goddess dressing. It uses Greek yogurt and avocado instead of mayonnaise and sour cream, which lowers the calorie count to about 45 calories per 3-tablespoon serving while adding fiber, healthy fats, and a small amount of protein.
This dressing keeps for up to 6 days in an airtight container in the fridge. The lemon juice and Greek yogurt help prevent the avocado from browning, and the flavor actually improves on day two as the herbs and garlic settle into the base.
Yes. Swap the Greek yogurt for ¼ cup tahini plus ¼ cup hummus (I use my homemade blender hummus, but store-bought works too) to make it dairy-free, or use 1:1 plain dairy-free yogurt. Greek yogurt gives this version its signature tang, so dairy-free swaps will be slightly less tangy but still creamy.
Avocado green goddess dressing tastes bright, tangy, and herb-forward. The avocado adds richness, the Greek yogurt adds tang, and the fresh parsley, cilantro, chives, and lemon zest deliver that fresh, grassy flavor green goddess is known for. After making this dozens of times, I'd describe it as a creamier, more herby cousin of ranch.
More Healthy Dressings & Dips You'll Love
If you loved this herby avocado green goddess dressing, here are a few more recipes to try next:
Did you make this recipe?
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📖 Recipe
Avocado Green Goddess Dressing Recipe
Ingredients
- 1 large ripe avocado, pitted
- ⅔ cup Greek yogurt, whole milk, 2% or 0%
- 1 cup flat-leaf parsley, packed
- ½ cup cilantro, (use basil for an Italian-style twist)
- ½ cup baby spinach
- 1 stalk green onion, sliced, green + white parts
- 2 tablespoon chives, chopped
- ½ teaspoon lemon zest
- 3 - 4 tablespoon lemon juice, 1 large or 2 medium lemons
- 1 teaspoon Dijon mustard
- 1 large garlic clove, roughly chopped or minced
- ¼ teaspoon salt, more to taste
- ¼ teaspoon ground black pepper
- 2 - 5 tablespoon water, to thin out the dressing
Instructions
- Add everything except the water to a blender or food processor. Combine the avocado, Greek yogurt, parsley, cilantro, spinach, chives, green onion, lemon juice and zest, Dijon, garlic, salt, and pepper.
- Blend until smooth and creamy. Scrape down the sides as needed. A few tiny herb flecks are totally fine.
- Thin to your liking. Add water 1 tablespoon at a time until you reach the consistency you want. I usually add about 3 tablespoons.
- Taste and adjust. Add more salt, pepper, or lemon juice if needed.
- Serve chilled over salads, grain bowls, or roasted vegetables, or use as a dip for crudités.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX - Tati creates nourishing, healthy recipes that actually taste like the real thing.
Saskia says
So herby and so fresh! We love this dressing because its lighter than other Green Goddess ones but did not lose the flavor. I use it on pasta salads a lot!
Tati Chermayeff says
Thank you SO much for this kind review, Saskia. I love herby pasta salads 🙂