This avocado green goddess dressing can be a creamy salad dressing or plant-based dipping sauce. It’s vegan, gluten-free, paleo and whole30. But, most of all, it’s delicious and takes only five minutes to make.
A classic green goddess dressing has sour cream or mayo as the main ingredient with anchovy paste for a flavour boost.
In this healthy vegan version, I use creamy avocado, lemon juice and capers for the perfect balance of tangy, creamy and salty. And let’s not forget all the fresh green herbs!
Vegan green goddess ingredients & substitutes
This healthy green goddess dressing is a blend of only a few fresh ingredients. So, as always, with such simple recipes, quality is key. You will taste the difference.
- Avocado: Use a medium-sized ripe avocado that yields roughly one cup of avocado flesh. You can also make this dressing from frozen mashed avocado as I do when avo season is over. Learn how to freeze guacamole (or mashed avocados).
- Fresh herbs: I love fresh basil as the base with whatever other leafy herbs I have in the garden or the fridge. Try fresh parsley, dill fronds, coriander (cilantro) or mint.
- Green onion: Spring onion, green onion, or shallot will work well in this dressing. Chives are also a great substitute.
- Olive oil: I love that luscious texture boost and the hint of peppery extra-virgin olive oil in the taste. But you can also go traditional and use mayonnaise, sour cream or greek yoghurt. Or completely omit it for an oil-free vegan green goddess dressing. It will still have a beautiful creamy texture.
- Lemon: I use a fresh lemon that I squeeze for two to three tablespoons of fresh lemon juice and about a teaspoon of zest. Fresh lime juice and zest also work well, especially when you add cilantro to the mix (like saucy guacamole). You can also use apple cider vinegar.
- Garlic: With raw garlic for salad dressings, fresh garlic cloves are always best. But you can substitute the clove of garlic with half a teaspoon of garlic powder if you find raw garlic too pungent.
- Capers: Use capers preserved in brine or salt. Classic green goddess sauce has anchovies for that salty umami kick. You can certainly substitute the capers with a few roughly chopped anchovy filets. Or add a quarter cup of grated parmesan cheese.
- Salt: Use the salt you prefer and add it to taste. I use desert salt with a similar saltiness to sea salt.
- Black pepper: I love freshly ground black pepper. But you can also try this dressing with a pinch of ground white pepper. Or go all out spicy and add a small jalapeño.
How to make vegan green goddess salad dressing
This healthy homemade avocado sauce could not be simpler to make.
I mostly use my food processor for this sauce. But I sometimes reach for the stick blender if I want a smaller batch. You can use a mini food processor or blender too.
Step 1: Gather your ingredients
Place the roughly chopped leafy herbs, spring onion, and garlic clove in the bowl of a food processor.
Add the citrus juice and zest, capers, and olive oil.
Step 2: Prep your ripe avocados
Rinse the avocado to remove any contaminants on the skin.
Then, cut it in half and scoop the avocado flesh into the food processor bowl.
Step 3: Process
Pulse the food processor until you have a vibrant green sauce with a creamy texture. Scrape down the sides every now and then.
The texture will be luscious and thick, perfect for a party dip. Add more olive oil or water if you want a runnier dressing to drizzle over a salad.
Taste, and add more salt, lemon juice and black pepper if needed.
How to use avocado green goddess sauce
Drizzle generously over salads
Use this creamy avocado dressing as you would any homemade salad dressing.
Replace a classic caesar dressing with the avocado green goddess for a healthy twist.
Or drizzle the vibrant green sauce over a simple chopped salad.
Replace mayo in cold salads
The creamy dressing makes an excellent substitute for mayonnaise in classic cold salads, like slaw, egg salad, tuna salad, or potato salad.
Or drizzle it over a no-mayo potato salad.
I love a barley salad (see how to cook barley in an instant pot or stovetop). But you can also try quinoa or bulgur wheat.
Then top with healthy veggies, like dark leafy greens, roasted sweet potato, butternut squash or aubergine wedges, and slices of heirloom tomatoes or cucumber.
Generously spoon dollops of vegan avocado green goddess sauce over the composed grain bowl. And finish off with toasted nuts or seeds.
I can eat this for lunch every day!
You can’t often serve your paleo, whole30 and vegan friends the same party dip. But, this is one of those rare occasions.
Serve the plant-based dipping sauce with raw veggies or crunchy tortilla chips.
This homemade dressing is thick, creamy, and delicious on a slice of toasted sourdough.
Top it with tomato slices or fresh, chunky salsa, an extra drizzle of olive oil and some Maldon salt flakes.
How to store avocado dressings
Avocadoes tend to turn brown due to oxygen exposure. Luckily citrus fruit contains ascorbic acid that combats the enzyme responsible for this process.
Read more on avocado oxidation and how to store guacamole or any form of mashed avocado.
Place leftover dressing in a freezer bag or airtight container, tap on the counter to get rid of air bubbles and drizzle with an extra squeeze of lemon or lime juice. Seal and refrigerate the dressing for up to three days or freeze for up to three months.
If frozen, leave the avocado dressing in the fridge for a few hours to defrost, and it’s ready to use again.
Avocado Green Goddess Dressing Recipe
- Food processor, blender or stick blender.
- 1 cup packed fresh chopped herbs (50 grams), see notes
- 2 green onions, roughly chopped
- 1 garlic clove, roughly chopped
- 2 teaspoons capers
- 2 tablespoons olive oil
- 1 lemon, squeezed for 2 tablespoons lemon juice, plus 1 teaspoon zest
- ¼ teaspoon sea salt, more to taste
- 1 medium-sized avocado, about 1 cup of avocado flesh
- black pepper to taste
- Place the mixed herbs, green onion, garlic, capers, olive oil, lemon juice and zest, and salt in the bowl of a food processor or blender.
- Cut the avocados in half and scoop the flesh into the food processor bowl. Process until smooth and green.
- The texture will be thick and creamy, perfect for a dip or mayo substitute. Add water or more olive oil if you want thinner dressing.
- Adjust salt and black pepper to taste.
- Store the dressing in the fridge for three days or freeze it for up to three months.
- You can use any combination of soft herbs like basil, parsley, dill, mint, tarragon, or cilantro. I like to use half a cup of basil, a few mint leaves, a few dill fronds and flat-leaf parsley for the rest. Or whatever herbs I have in my fridge.
- Jalapeño adds a nice spicy kick if you want it. But, this will make the dressing no longer whole30 compliant.
- See ingredients and substitutes if you need alternatives.
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