Healthy avocado green goddess dressing is vegan and oil-free and is a flavorful creamy dressing with fresh ingredients that take minutes to make in the food processor or blender.
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Why This Recipe Works
If this is your first time making homemade salad dressing – congratulations – you’ve landed on one of the easiest dressing recipes ever!
Avocados have added fiber, nutrients, healthy fats, and a texture that is perfect for making a creamy salad dressing without requiring olive oil or sour cream.
If you want to make a thicker dipping sauce for raw veggies, or fancy avocado toast, it is easy – use 2 avocados.
Vegan green goddess dressing is a great way to use slightly overripe avocados because you blend them anyway. If there are a few dark spots or a bruise, cut it away and dump the rest in the blender.
Shrek out and transform dark leafy greens and your favorite veggies into the greenest of green salads or add vibrant color to pasta or potato salad.
Avocado dressing is my favorite way to massage kale to make kale salad with a delicious herby flavor that transforms rice or grain bowls.
Ingredients, Notes, and Substitutions
Avocado. Use a ripe avocado that is soft, but not mushy. You don’t need fancy cuts or slicing – cut it in half, remove the pit, and scoop out the flesh. Job done! Can’t find a ripe avocado? Try the freezer section – frozen avocado works brilliantly for this recipe.
Lemon Juice. Acidic citrus juice, like lemon or lime juice, helps preserve cut avocados. Of course, we use fresh lemon juice for its zesty flavor. I’ve tried using a little apple cider vinegar but find that it doesn’t have as fresh a flavor as using lemon juice.
Green onions. The green onion flavor complements the avocado's fresh herbs and lightness without overpowering it. And hello – use the green parts too! My preference as a substitute is shallots because they have a mellow, slightly sweet flavor.
Garlic. This is a dressing recipe that loves fresh garlic cloves. If you are a garlic lover, use more than two. Garlic powder won’t carry quite as much flavor, but you can use ½ a teaspoon as a substitute.
Fresh basil. In terms of herbs, basil is the main ingredient. Use 1 cup of loosely packed leaves and thin stems.
Parsley. I prefer flat-leaf (Italian) parsley, but curly parsley, which is a little more peppery, will also work.
Chives. It isn’t onion overload adding chives, but if you want to skip them, I advise adding an extra green onion.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Instructions and Pro Tips
Add all the ingredients to a food processor or high-speed blender, and blend the ingredients until you have a creamy, smooth texture.
For a thinner dressing, add more lemon juice or a little water.
Taste and add salt or more black pepper if desired.
Storage / Freezing
Although you should use the dressing right after making it for best results, we’ve stored it in an airtight container overnight, and it stayed fresh. It’s been tested by keeping the dressing separately and, in a separate test, over a dressed Romain salad. We enjoy both the next day.
Frequently Asked Questions
Classic green goddess dressing is a California special (think San Francisco, 1923). In the original recipe, the green part comes from various fresh herbs, and the thickness is a factor of mayonnaise and oil with optional anchovies for a savory taste. Our vegan version will make a few obvious substitutions, keeping it plant-based and easy.
Avocado green goddess dressing and other bottled green goddesses are not naturally spicy, but you easily add a little spice if you like. The easiest solution is to add more ground black pepper. You can also toss a pinch of cayenne pepper or red chili flakes. Do this after blending. So you can get the spice profile exactly where you want it.