Recipe Green Goddess Salad Dressing


Nosh 'n' Splosh
Staff member
Recipe Challenge Judge
15 Jul 2019
Local time
7:41 AM
Ohio, US
Green Goddess Salad Dressing
Makes about 1 cup of dressing

1 very small garlic clove, minced
2 green onions, thinly sliced
2/3 cup Greek yogurt
1/3 cup mayonnaise (or substitute olive oil)
3/4 cup fresh parsley leaves and tender stems, loosely packed
1/4 cup basil leaves or tarragon leaves and tender stems, loosely packed
1 TB lemon juice
1/2 TB anchovy paste (or omit and use another 1/4 tsp kosher salt)
1/4 tsp kosher salt
Fresh ground black pepper

Mince the garlic. Thinly slice the green onions. Place all ingredients in a food processor, smaller blender or the cup of an immersion blender (also works in a standard blender). Blend to combine. Taste and add another pinch of salt if necessary. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.

Recipe from
Love Green Goddess but the version I make has an avocado in it instead of the mayonnaise from memory. And no anchovy? No problem. Swap in capers.

Over the years I’ve thrown all sorts of stuff in the blender along these lines. Holds well in the fridge and is delicious as a coleslaw dressing too.

I miss my abundant herb garden.
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