This easy avocado green goddess dressing is delicious tossed with salad greens or served as a dip with veggies! It’s vibrant, creamy, and made with healthy ingredients, including Greek yogurt (no oil), lemon, capers, and herbs of your choosing like parsley, chives, dill, and basil. Make this refreshing and versatile vegetarian recipe when your herb garden is overflowing!
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Lizzie’s Notes
If want a recipe that literally *tastes* like summer, try this avocado green goddess dressing! It’s especially perfect for those of you with home gardens that are brimming with fresh herbs. If that’s not you, I highly recommend still making it with whatever leafy herbs you see at the farmers market or grocery store!
Besides the refreshing flavor and creamy texture (thanks, avocado and Greek yogurt), the versatility of this dressing slash dip is noteworthy. Schmear a generous dollop onto a cracker or rice cake or thin it into a dressing for salad greens. Serve it as a dip for veggies or spread it onto tortilla or bread for a wrap or sandwich.
I’m confident you’ll find a multitude of yummy ways to use up every last drop! Let me know what you think and how you use it in the comments section below this post. Feedback is always appreciated!
Ingredients and Substitutions
- Avocado: This avocado green goddess dressing is oil-free and instead uses avocado as its creamy base.
- Greek yogurt: I prefer to use plain whole milk Greek yogurt, but you can substitute low-fat or nonfat options. Sour cream and mayonnaise are also feasible swaps. To make it vegan or dairy-free, use a vegan Greek-style yogurt or mayo.
- Herbs of choice: Green goddess is always made with fresh herbs, but the combination can be up to you. As long as they are leafy, they will work well. I personally prefer to always use 1 cup parsley and ½ cup chives and then add other herbs I have on hand until I hit 2 to 2.5 cups total. In this recipe, I recommend dill, cilantro, and basil. Tarragon is another delicious option for green goddess dressings.
- Lemon juice: If you don’t have a lemon, substitute white wine or apple cider vinegar.
- Garlic: Fresh garlic is best in my opinion, and you only need 1 small clove. You can use ¼ to ½ teaspoon of garlic powder if you don’t have fresh.
- Capers: These are optional but add delicious flavor that mimics the anchovies found in some versions of green goddess. Sub green olives or pickles if you don’t have capers.
Instructions
The full recipe card for avocado green goddess dressing is at the bottom of the post. Here’s a preview of the steps and equipment recommendations.
Combine herbs, avocado flesh, Greek yogurt, capers, garlic, lemon juice, and salt in a food processor. I prefer to use my Cuisinart food processor, since it always yields a smooth consistency. However, you can also use a high-powered blender. If you don’t have either, chop the herbs very finely and mix everything together in a bowl.
Blend until smooth and creamy, stopping to scrape down the sides as needed. Transfer to a measuring cup or bowl and thin with water, 1 tablespoon at a time, to your desired consistency.
Storage
Keep avocado green goddess dressing in an airtight container or jar in the refrigerator for up to 5 days. It may thicken a bit while in the fridge, but you can always thin it with water as needed. I personally don’t recommend freezing this dressing since the texture will be altered once thawed.
Serving
Here are some great ways to use green goddess:
- As a salad dressing on mixed greens, caprese salad, or cucumbers with tomatoes and lentils
- Drizzled over roasted vegetables, including potatoes, broccoli, carrots, zucchini, and cauliflower
- Spread onto tortilla or bread for wraps and sandwiches, such as BLTs, chicken salad, turkey and cheese, or vegetarian options with sprouts, tomato, arugula, and smashed chickpeas
- As a dip for vegetable platters, seed crackers, pita chips, and warm bread
- Tossed with pasta
More Dressing Recipes
Love this avocado green goddess dressing? Try these other healthy dressings and dips while you’re here:
📖 Recipe
Avocado Green Goddess Dressing
Equipment
Ingredients
- 1 medium ripe avocado - about ½ cup flesh
- ½ cup plain Greek yogurt
- 1 cup fresh parsley leaves
- ½ cup sliced fresh chives
- ½ cup fresh dill leaves
- ¼ cup fresh cilantro leaves
- ¼ cup fresh basil leaves
- 3 to 4 tablespoons lemon juice - from about 1 medium lemon
- 1 small clove garlic - minced
- 2 teaspoons capers
- ½ teaspoon salt
- Freshly ground black pepper - to taste
Instructions
- Combine all of the ingredients in a food processor fitted with the S-blade.
- Blend until smooth, stopping to scrape down the sides as needed.
- Thin with water, about 1 tablespoon at a time, until you get your desired consistency.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If you don’t have a food processor, use a high-powered blender. If you don’t have either, chop the herbs as finally as possible, mash the avocado with a fork, and mix everything in a bowl.
- Use 2 to 2.5 cups of herbs total. Change up the amounts depending on your preferences. Tarragon is a lovely addition not listed here.
- Keep in the fridge in an airtight container or jar for up to 5 days. I don’t recommend freezing it, since the texture will change when thawed.
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