Avocado Green Goddess Dressing Recipe
A 5-minute avocado green goddess dressing made with Greek yogurt, fresh herbs, and lemon. No mayo, no anchovies, no oil, just creamy, tangy, herb-forward flavor in every drizzle.
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
Use it as a dressing, dip, sauce, or spread. This dressing works on salads, grain bowls, sandwiches, and roasted veggies, and as a dip for crudités or pita chips. The Greek yogurt base keeps it thick enough to scoop without dripping.
Use only fresh herbs. This is an herb-forward dressing. Dried parsley, cilantro, and chives won't deliver the bright, grassy flavor and will turn the color from vivid green to dull brown gray.
Don't skip the lemon zest. The juice adds tang, but the zest is what makes the dressing taste fresh and bright instead of flat. Fresh lemons only, bottled juice falls noticeably short.
Storage. Store leftovers in an airtight container in the fridge for up to 6 days. The flavor improves on day two as the herbs and garlic settle. If it thickens, stir in a teaspoon of water or fresh lemon juice to loosen.
Don't freeze. The Greek yogurt and avocado separate when thawed, and the texture turns watery and grainy.
Make it dairy free or vegan. Swap the Greek yogurt for ¼ cup tahini plus ¼ cup hummus, or use 1:1 plain dairy-free yogurt. Make sure your Dijon is vegan (most are, but a few brands use honey).
Spinach swap. Arugula works for a peppery bite, or use extra parsley for a milder, herb-forward version.
Serving size. 1 serving is 3 tablespoons. The recipe makes about 1¾ cups total, or roughly 10 servings.
Nutrition
Calories: 45kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 175mg | Fiber: 2g | Vitamin A: 769IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 1mg
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