This green goddess dressing is just what we need right now. It’s creamy, tangy, and totally laden with fresh, herbal taste. I’ve relished it by the spoonful while anticipating sunny days ahead.
The Green Goddess is going to bring us through to spring. We’re going to make it. I can feel it.
I put some soup dish development on hold when I perfected this dressing. I’ll figure it out soon enough (hint: it’s also green). I’m too busy pouring this versatile dressing over anything and everything.
The strange thing about this green goddess dressing recipe is that it’s so incredibly simple. I tried adding lemon juice and olive oil, and these simply distracted from the exquisite mix of good Greek yogurt and fresh herbs.
In fact, you can use any mix of fresh herbs for this recipe. That leftover parsley and cilantro in the fridge? Let’s use ’em up.
Green Goddess Dressing Ingredients
This salad dressing differs from most other green goddess dressings, but the flavor and texture remains so similar. Typically, you’ll find mayonnaise, lemon, and anchovies on the ingredients list. This dish depends on Greek yogurt for tang and creaminess instead.
High-quality whole-milk yogurt makes this dressing excellent. I splurged on Straus Family Creamery and it’s just so amazing. I assume regular plain yogurt would work nicely, too, albeit it will be more watery.
Now we’re chatting! This dressing calls for an overflowing cup of fresh, leafy herbs. Here are some notes about your alternatives.
Tarragon: If you’re looking for classic green goddess flavor, be sure to use some tarragon. Its licorice-like flavor is strong, so restrict the tarragon to about 2 teaspoons (or a small handful) (or a small handful).
Chives or green onion: Chives are more classic, but green onion works almost almost as well. To avoid overpowering your dressing with oniony flavor, limit these ingredients to about 1/4 cup.
Basil, parsley, cilantro, dill and/or mint: Use these to fill up the rest of your cup. Any one of these herbs (or any combination) will work beautifully. For dressing that would be suitable with Mexican meals, try using a lot of cilantro (and maybe add a fresh jalapeño—see recipe note). Dill lovers, try an all-dill dressing and drizzle it over potatoes.
Also read: Tangy Lentil Salad with Dill & Pepperoncini
Just one small-to-medium clove—no more! In sauces and dressings, garlic often grows in intensity as it rests.
Salt and Pepper
Plenty of each—dressing should be bordering on salty when it’s your main seasoning for fresh produce. This dressing loves black pepper!
Watch How to Make Easy Green Goddess Dressing
Salad Serving Suggestions
This herbaceous dressing is so versatile. Build a salad with any of these ingredients:
- Almonds, pepitas or sunflower seeds
- Bell peppers
- Carrots, shaved or thinly sliced
- Cooked chickpeas or lentils
- Feta or goat cheese
- Fresh, leafy greens—including butter lettuce, baby gem, romaine and spring greens
- Red onion
- Snow peas or snap peas
1 cup plain Greek yogurt, preferably full-fat (made with whole milk) (made with whole milk)
1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to ¼ cup chives or green onion (sliced into ½″ segments)
Optional: Up to 2 tablespoons fresh tarragon leaves
1 medium clove garlic, roughly chopped \s½ teaspoon fine sea salt
Lots of freshly ground black pepper, to taste
- Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
- Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.
MAKE IT VEGAN: Make my tahini dressing in a food processor, adding the herbs suggested above (same quantity) (same quantity).
MAKE IT SPICY: Add jalapeño! Remove and discard the seeds and ribs from a medium jalapeño. Roughly chop the pepper flesh, and blend half of it with the other ingredients. Blend, taste, and add even more if you’d like.
RECOMMENDED EQUIPMENT: A small to medium-sized food processor is perfect for making this dressing, such as this 11-cup Cuisinart (affiliate link) (affiliate link). Or make it in a blender—you’ll likely need to double the recipe to gain enough traction. As a last resort, you could finely chop all of the ingredients by hand.