This healthy avocado green goddess dressing is so fresh, light, lemon-y, and full of flavor. It's also vegan, oil-free, ready in minutes, and a great way to use up fresh herbs!
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Why You'll Love This Recipe
After discovering Trader Joe's green goddess dressing, I knew I wanted to make a homemade version. Compared to classic green goddess dressing I love that theirs is lower in calories AND vegan!
Similar to my copycat recipe of their popular Ginger-Turmeric Dressing, we're ditching the oil completely for this green goddess recipe and using only avocado and a small amount of water for the ultra creamy consistency. No olive oil needed!
This dressing is so herb-forward, lemon-y, and light, not heavy or oily like most store-bought green goddess dressings.
In fact, a ¼ cup serving contains just 60 calories and 4 grams of fat. And since we're using healthy, whole-food ingredients, each serving contains important nutrients like folate, minerals, and antioxidants like vitamin C.
It's versatile, too! Use it as a spread for wraps and sandwiches, a sauce for pasta and grains, and a dip for raw veggies.
And while classic California green goddess dressing recipes call for anchovies, dairy, and/or mayonnaise, this one is vegan. Woohoo!
Equipment and Ingredients
To make avocado green goddess dressing you'll need a food processor or small blender and just 10 ingredients:
- fresh parsley - either curly or flat-leaf
- fresh chives - or green onion if you don't have chives
- fresh basil - or another herb, such as cilantro; more on this below
- garlic cloves
- lemon juice and zest - the zest is optional but does add extra zip!
- ripe avocado
- apple cider vinegar
- salt and pepper
There's also wiggle room in this versatile dressing for other herbs like mint or cilantro. And if you don't have chives, green onion works well and is often easier to find. See more substitution tips below.
How To Make the Dressing
Making your own healthy goddess dressing is as easy as:
- Process the parsley, chives, basil, and garlic until chunky.
- Add the remaining ingredients, and blend until the consistency is as smooth as you like. Use more water for a thin dressing or less for a spreadable condiment. Taste and adjust the salt and acidity as desired.
Serve right away or store for later. So easy!
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Substitutions
- with mayonnaise or yogurt - the recipe is written to use one whole avocado and makes 1 ¼ cups of dressing (about 5 large servings). If you only have half of an avocado to use up, try adding a few spoonfuls of plain vegan yogurt or vegan mayo as a supplement, or simply divide the other ingredients in half and make a half batch.
- herbs - in replicating the flavor of Trader Joe's green goddess dressing, I decided to stick with parsley, chives, and basil. You can also incorporate small amounts of mint, dill, tarragon, or cilantro. Have fun with it, and don't be afraid to experiment with the herbs you have on hand!
- with lime juice - don't have a lemon? No problem! It also tastes amazing with lime.
If you're in the mood for a fresh batch of goddess dressing but don't have a ripe avocado, try this delicious tahini-based version.
Ways to Use Avocado Green Goddess
Thanks to the fresh herbs and zippy lemon flavor, this dairy-free green goddess sauce is pretty much as versatile as condiments get!
Use it as a sauce or dressing on:
- potato salad
- pasta, warm or cold
- grain bowls
- bean salads
- green salads
As a spread for:
- sandwiches and wraps
- toast and crostini
- sushi rolls
And as a dip for:
- roasted or raw vegetables
- falafel
- tofu and tempeh
- pita bread and crackers
I hope you enjoy this healthy avocado green goddess dressing. If you try the recipe be sure to comment below and let us know your favorite ways to use it!
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Recipe
Avocado Green Goddess Dressing (Oil-Free)
Equipment
Ingredients
- 2 cups chopped fresh parsley - About half of a large bunch.
- ¼ cup chopped fresh chives
- ¼ cup fresh basil - About 10 to 12 leaves.
- 2 cloves garlic, peeled
- 1 medium/large ripe avocado
- zest from half a lemon, optional
- ¼ cup fresh lemon juice
- 1 ½ tablespoons apple cider vinegar
- up to 1 teaspoon fine sea salt
- ½ teaspoon black pepper or more to taste
- ¼ to ½ cup water
Instructions
- In a food processor combine the parsley, chives, basil, and garlic, and blend until chunky, about 5 seconds.
- Slice the avocado, and scoop the flesh into the food processor. Add the lemon zest and juice, vinegar, ¾ teaspoon salt, pepper, and ¼ cup water. Process until as smooth as you like. For a thinner consistency add water 1 tablespoon at a time.
- Taste and adjust salt, pepper, and lemon, as desired. Serve right away, or store in an airtight container until ready to use. See Notes for storage tips.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Hibber says
Great recipe! Made about 1.25 cups.
Erin says
I love this dressing! It's delicious -- thank you! So pleased to have a vegan and oil-free version.
I noticed in your notes that you suspect that it is freezer friendly and I am going to give it a go and make several batches with all the excess herbs from my garden and then freeze them so I can taste summer in the dead of winter.
xx
Craig says
...and I quote our 13 year old Liv..."bussin"...we'll be making this again. Thanks Lori!
marlene says
Love it! I added tahini—fabulous. Thank you!
Raewyn says
Absolutely, totally delicious!!! Everyone goes mm,mmm,mm - the smell, the flavour, it's foods from God!! Can be made so quickly, with a minimum of fuss!!! THANK YOU!!!