Green Goddess Seasoning/Sauce is packed with fresh herb flavor. Traditionally made with mayonnaise, this healthy Green Goddess dressing uses a instead base of Greek yogurt, avocado and olive oiladding a boost of protein and healthy fats while remaining luxuriously creamy. It is also vegetarianusing capers in place of the traditional anchovies for a savory, savory punch, and with some kale thrown in too! Best of all? It only takes about 5 minutes to blend together in your food processor!
If you’re like me, you have a lot of herbs growing right now. Herbs are something I always feel like I HAVE to grow every year – they are so easy to grow and add so much flavor to so many dishes! And I love the money saving and eco aspect of growing them myself.
But even if you don’t have a garden, this recipe is flexible, so you can use any store-bought herbs you want.
This Green Goddess dressing is seriously healthy for you, with a base of Greek yogurt, added protein and probiotics, olive oil and avocado, for some healthy fats, and even some kale for a nutrient boost. But you won’t even taste the avocado and kale – they blend perfectly with the creamy, herbaceous mix!
You can use Green Goddess Dressing/Sauce as – you guessed it – a dip for crackers or crudités or a salad dressing, but also for so much more. Spread on sandwiches, top on eggs, top with a taco, top with pasta salad… you’ll love this versatile and healthy recipe from the Green Goddess!
Ingredients for the Green Goddess seasoning
- Greek Yogurt – or regular plain yogurt (which will result in a thinner consistency).
- Avocado
- Lemon zest and juice
- Extra virgin olive oil
- Cabbage
- Capers + caper juice
- Chives – green onions can be used in a pinch.
- Soft-leafed herbs – such as basil, dill, tarragon, parsley, coriander, mint, etc. Stay away from rosemary, thyme and oregano: their flavor is too strong.
- Garlic – just a very small clove so the flavor isn’t too strong.
How to prepare Green Goddess dressing
To prepare, I simply remove the leaves from the herb stems and the kale from the stem, put everything in a colander and give it a good rinse. You don’t need to chop anything beforehand – the food processor will do the work for you!
Once you have your herbs and kale prepped, put everything in a food processor and blend together! You can add a little water (or more lemon juice, olive oil, and/or caper juice, for more flavor) to dilute it to a pourable dressing consistency.
How to Serve Green Goddess Dressing
- Use it as a sauce, as in the photo, with crudités (cut vegetables)pita bread, crackers, etc.
- Use it as a dressing for green salad: make the consistency more fluid by adding a little water.
- Add some to your favorite tacos, like smoked chicken tacos or chipotle salmon tacos. This would be great as is, or you could replace the lemon with lime and make cilantro one of the main herbs!
- Toss it with roasted vegetables or use it as a dip. Or, use it as a dip for baked chips, carrot chips, or sweet potato fries!
- Spread on a sandwich or burger.
- Toss with a pasta salad, such as the Green Goddess Pasta Salad or in place of pesto in the Pesto Pasta Salad.
More easy recipes for sauces and dressings
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Green Goddess Healthy Dressing/Dip
This seasoning from the Green Goddess (or dive) it’s made healthy with Greek yogurt, avocado, olive oil, and even some kale! Don’t be fooled: the taste is so delicious and the texture is so luxuriously creamy. You’ll want to add it to everything from salads to tacos to sandwiches, and it’s a great party dip!
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Portions: 12 portions
Calories: 54kcal
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Ingredients
- ½ cup Greek yogurt (see notes)
- ½ avocado
- ½ cup torn cabbage about 1 large leaf
- juice and zest of one lemon
- 1 small clove of garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 spoons extra virgin olive oil
- 1 table spoon capers plus 1 tablespoon juice
- 2 spoons chopped chives
- ½ cup soft-leafed herbs basil, mint, dill, coriander, parsley, tarragon, etc.
Instructions
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Add all ingredients to a food processor and blend until well combined.
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If you want a thinner salad dressing, you can add a little water to thin it out (or, for a tastier, richer dressing, add more olive oil and lemon juice and/or capers to thin it out).
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Remove from food processor and place in a bowl, container or jar. Serve (see suggestions in the notes below).
Notes
- Note on Greek yogurt: Traditionally, Green Goddess dressing uses mayonnaise. You can use mayonnaise instead of yogurt: if you do, reduce the amount of salt to 1/2 teaspoon and add olive oil to 2 tablespoons. You can also use regular yogurt, just keep in mind that the result may be a thinner consistency. Greek yogurt tends to separate a bit; If this happens when you store the dressing in the refrigerator, stir it before serving.
- Serving Tips: Use Green Goddess as a dip for crackers, pita bread or crudités. Spread on a sandwich or burger. Toss with a green salad or pasta salad. Serve as a dip for roasted vegetables or use as a dip on tacos.
- Capers here they are used instead of the more traditional anchovies for a salty flavour. If you prefer you can also use anchovies or anchovy paste.
Nutrition
Serve: 3spoons | Calories: 54kcal | Carbohydrates: 2G | Protein: 1G | Fat: 5G | Saturated fat: 1G | Polyunsaturated fats: 1G | Monounsaturated fats: 3G | Trans fats: 0.001G | Cholesterol: 0.4mg | Sodium: 219mg | Potassium: 91mg | Fiber: 1G | Sugar: 1G | Vitamin A: 527UI | Vitamin C: 12mg | Soccer: 24mg | Iron: 0.4mg
Nutrition information disclaimer
The nutritional information provided is my best estimate and reflects one serving of the recipe (total servings indicated at the top of the recipe card). It does not include any added sodium from the flavoring seasoning, any optional ingredients, and does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
