Green goddess salad dressing has a bright, herbaceous flavor and a deliciously creamy texture. Make some right at home in just a few minutes!
Not only is this a popular and healthy alternative to oil-based dressings, but it’s a great way to use up an abundance of fresh herbs from the garden.
Love the bottomless bowl of salad at Olive Garden? Skip the restaurant and recreate it in your own kitchen for an easy side to any meal.
How To Make Green Goddess Salad Dressing
Simply place all of the ingredients into a high speed blender or food processor and give it a whirl! It’s ready to serve when everything is smooth and well combined.
I recommend using the pulse function instead of letting it run continuously. Since this contains dairy, it’s best not to create too much heat with the appliance.
Ingredient Notes and Substitutions
- Greek yogurt – A lot of recipes call for sour cream instead, but I find that the yogurt creates a thicker consistency and a more pleasant overall flavor. Plus, it is lower in fat and calories as well.
- Herbs – Green goddess salad dressing is pretty flexible, so feel free to make adjustments based on which flavors you want to stand out. Fresh tarragon can be hard to find, but dill is a great replacement.
- Lemon – Here’s a tip for getting every last drop of juice out of your citrus. Roll the fruit on the counter while pressing gently with the palm of your hand.
- Garlic – Be sure to use freshly minced cloves for the best results. Jarred garlic can sometimes have a cloying or bitter aftertaste that will come through since it remains raw in this recipe.
Build your very own green goddess salad by combining butter lettuce or spring mix with a variety of toppings.
Carrots, bell peppers, tomatoes, and cucumber are popular vegetables choices, while radishes and red onion add a hint of spiciness.
Feta or goat cheese can be crumbled over the top for extra tang, and chickpeas will make the dish more filling.
Green goddess dressing is also delicious as a dip for sliced veggies or air fryer french fries. You could even drizzle it over juicy chicken breasts, or spoon some onto your favorite sandwiches and wraps!
FAQ – Common Recipe Questions
How long does green goddess dressing last?
When kept in an airtight container in the refrigerator, it should keep for up to 5 days.
Do I need to remove the stems from fresh herbs?
It depends on what you are making. In the case of green goddess salad dressing, it’s perfectly fine to toss everything in.
Plus, there’s quite a bit of flavor in the stems, especially when it comes to cilantro and parsley.
Which parsley should I use for this recipe?
Always use the flat leaf variety, sometimes labeled Italian parsley, for any of your dishes.
The curly variety doesn’t taste like much of anything and should only be used for garnish.
With love from our simple kitchen to yours.
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Green Goddess Salad Dressing
- 1 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup fresh chives, minced
- 1 tablespoon fresh tarragon or dill, chopped
- 1 lemon, juiced
- 2 garlic cloves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Place all the ingredients into the bowl of your blender or food processor. Pulse until everything this well blended, and there are no chunks of garlic.
- Serve with your favorite vegetables or salad.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2021
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