This avocado green goddess dressing is creamy, dreamy, and heart healthy. Made with fresh herbs, lemon and olive oil, it quickly livens up any salad or sandwich.
Green goddess anything has been super trendy and I'm all for it. There is nothing more invigorating than fresh herbs and lemon to add a punch to any dish.
I've been making this homemade avocado green goddess dressing lately, and it goes on almost everything from kale crunch salads, to pasta salads and even sandwiches. If your meals have been lacking colour like mine, adding a scoop of green goddess dressing instantly brightens it up AND boosts the nutrition. Plus, the combination of avocado and olive oil gives it the smoothest, creamiest texture.
It's safe to say that I'm a fan.
Why This Recipe Is Dietitian Approved
- Heart healthy fats. We've got avocado and olive oil for monounsaturated fatty acids. These type of fats are great for our heart because they help reduce our bad cholesterol. They've even got extra nutrients like vitamin E and fibre that also support our overall health.
- No mayo. I know mayo is a controversial food, so here's an amazing staple spread or dressing that doesn't use it. Thanks to the avocado and Greek yogurt, this green goddess dressing is still as creamy as its mayo counterpart.
- Full of micronutrients. Herbs and spinach are packed with important vitamins and minerals like vitamin C, vitamin K and antioxidants. Why not eat your greens in a yummy dressing?
Ingredients
Avocado. The base of your creamy avocado green goddess dressing! To select a ripe avocado, look for one that feels heavy, with darker skin that is firm but is soft enough that it can be pressed on gently (not mushy but also not rock hard). You can ripen an avocado more quickly if you store it in a paper bag with bananas.
Spinach. For extra nutrients, and to help create the bright vibrant green colour. I promise you won't even taste it!
Herbs. This is up to you! As long as they are fresh, you can choose a blend of 2-3 of your favourite herbs including dill, basil, parsley, dill, cilantro and chives.
Greek yogurt. To lighten up this dressing (and add extra protein), we use plain Greek yogurt in place of traditional mayonnaise
Shallot. For a delicate and sweet flavour, we use shallots instead of onions.
Lemon. I recommend fresh lemon for the freshest flavour if you have it available to you
Garlic. Freshly pressed garlic is always best for the most flavour, however pre-minced garlic will work if you are in a pinch.
Rice vinegar. This adds acidity, but with a milder and sweeter taste than traditional vinegar.
Olive oil. Extra virgin olive oil is best in the dressing. I recommend looking for a high quality olive oil store in an opaque glass container.
Dijon mustard. Old fashioned dijon mustard works best.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
In a high powered blender, combine all ingredients and blend until smooth. Add water to thin as desired.
Pour over your favorite salad or store in an airtight jar and store in the fridge.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make vegan/dairy-free: Sub the Greek yogurt for a dairy-free yogurt of choice.
To make nut-free: This recipe is naturally nut-free.
Equipment
- High powered blender or food processor
- Vegetable chopper (optional)
Storage
This dressing will stay fresh in the fridge for up to 4 days in an airtight container. Please note this dressing does contain avocado, which will brown if exposed to oxygen The lemon in the dressing should be enough to keep your dressing fresh, however if you want a layer of extra protection there are two options:
- Covering the top of the dressing with a piece of plastic wrap, ensuring the plastic is touching the dressing so it is exposed to no air.
- Add an extra squeeze of lemon juice on the top of the dressing once in a container to help slow the browning process.
Top Tip
For the smoothest consistency, I highly recommend adding the liquid ingredients to your blender first before adding the spinach, herbs and shallots. This makes it easier for your blender to start blending!
Frequently Asked Questions
Yes! For an easy green goddess salad, I mix ½ bag coleslaw mix, 1 diced cucumber, 3 large handfuls of finely chopped kale and ½ batch of green goddess dressing.
As a DRESSING: It's amazing on my turkey burrito bowls, in salads, coleslaws, and pasta salads. I've even put it on shrimp tacos!
As a DIP: I dunk everything from veggies, chips and crackers to carrot fries and my air fryer pizza.
As a SPREAD: Use it in place of mayo in sandwiches! I put it on my chickpea salad sandwich the other day and it was so yummy.
In my opinion, it's one of the most nutrient dense dressings out there. This green goddess dressing is packed with nutrients including fiber, protein, vitamins and monounsaturated fats.
More Healthy Dressing Recipes
What is life without a good sauce, dip or dressing?
PS. I love seeing my recipes in action! If you decide to make this avocado green goddess dressing, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Avocado Green Goddess Dressing
Ingredients
- 1 avocado
- 1 shallot diced
- Juice of 1 lemon
- ⅓ cup fresh herbs *see note below
- 2 tablespoon plain Greek yogurt
- 1 clove garlic minced
- 2 tablespoon rice vinegar
- ½ teaspoon salt
- ¾ cup spinach
- 1 teaspoon dijon
- ⅓ cup extra virgin olive oil
- Water to thin *see notes below
Instructions
- In a high powered blender, combine all ingredients and blend until smooth. Add water to thin as desired.
- Pour over your favorite salad or store in an airtight jar and store in the fridge.
Heather Boehlke says
Could you use kale in place of the spinach? Or something else? Due to kidney stones, I’m not supposed to eat spinach (high in oxalate). Thanks for any ideas!
Nicole Addison says
Yes for sure that would work great!
Rebecca Robison says
Can you use frozen avocado?
Nicole Addison says
Yes I just recommend defrosting it first!