This Green Goddess Dressing is prepared in 5 minutes and is ideal for salads or as a vegetable dip. Perfect for weeknight meals!
Here’s a homemade vinaigrette that will surprise you with its fresh and tangy taste: Green goddess dressing! Of course you can buy it in the store. But nothing beats the taste of this creamy green fillet, homemade with fresh herbs and ingredients. Making your own salad dressing is easy, you know exactly what it’s made of, and it tastes amazing! So hold on tight because this Homemade Green Goddess Dressing is it stunningly delicious.
What is Green Goddess Dressing?
What is the plaster behind this intriguing name? Fashionable in the 1970s and 80s, Green Goddess actually hails from San Francisco in the 1920s. There is some controversy about the exact origin. But the most popular theory is that the chef at San Francisco’s Palace Hotel created a dish to pay tribute to a famous actor in a play titled The Green Goddess.
The chef created the green goddess dressing in the 1920s Anchovies, spring onions, mayonnaise and herbs (parsley, tarragon and chives). Since then there have been different interpretations with different herbs and aromas. After all, with a name like Green Goddess, who wouldn’t want to try an interpretation?
Ingredients of this Green Goddess dressing
For this Green Goddess dressing recipe, we created a version that closely resembles the classic flavor profile. We also have a zesty cilantro-lime variation that’s just as delicious (scroll down). But for the classic we wanted to stay true to the classic flavors with some slight innovations. Here’s what you need:
- Greek yogurt: The classic green goddess is made with sour cream, but Greek yogurt makes a great substitute: it’s lower in calories and adds a flavorful kick.
- mayonnaise: Using some mayonnaise with the yogurt will help the dressing stick perfectly to salads (substitute olive oil if desired)
- Green Onions: Spring onions are easier to find than chives and add a similar flavor
- Garlic
- Parsely
- tarragon or basil: Use basil if tarragon is hard to find at your local grocery store
- lemon juice
- anchovy paste: It’s optional but adds a big punch of umami and salty flavor. For vegetarians, leave it out and add more salt: or you can try using the same amount of drained capers.
- salt and pepper
Or try the tangy coriander and lime variant!
Here’s a nice version of the classic: this Zesty Green Goddess Cilantro Lime Dressing. It is loosely adapted from a Mexican Green Goddess dressing in Gwyneth Paltrow’s cookbook It’s All Good. Go to the recipe below and see the notes section for this variant. Here is the basic principle:
- Coriander, lime and jalapeño give a spicy kick. Coriander replaces parsley and lime replaces lemon. Jalapeno adds a touch of spiciness without being overly spicy.
- Maple syrup or honey balances the dressing. The sugar rounds off the taste so that it is not too acidic.
The 10 Best Ways to Serve Green Goddess Dressing
This Green Goddess Dressing is incredibly versatile and makes a bunch of raw veggies taste heavenly! Here are the best uses we’ve found:
- Vegetarian dip: Dip in some carrot sticks and get ready to fall in love.
- wedge lettuce: Put a twist on a classic wedge salad.
- Tortilla Bowl Salad: These tortilla bowl salads are easy to make.
- Cereal bowl: Cook a casserole with whole grains like rice or quinoa, then top with veggies and dressing. Or try the Green Goddess salad bowls.
- Baked Potato or Sweet Potato: Try a baked sweet potato or a baked potato.
- French dip: Add to Crispy Baked Fries or Baked Sweet Potato Fries.
- salmon sauce: Drizzle over baked salmon or seared salmon.
- Fried carrots: Roasted carrots would be gorgeous with a pastel green drizzle.
- Roasted Broccoli: How perfect would it be on roasted broccoli?
- Taco Sauce: Makes every taco tastier! Try it over shrimp tacos.
More Homemade Dressing RecipeS
Homemade dressing is cheaper and healthier than store-bought dressing! In addition to this Green Goddess dressing, here are dressing recipes to try:
This Green Goddess Dressing Recipe is…
Vegetarian and gluten free.
The description
This Green Goddess Dressing is prepared in 5 minutes and is ideal for salads or as a vegetable dip. Perfect for weeknight meals!
- 1 very small garlic clove, chopped*
- 2 Spring onions, thinly sliced
- 2/3 cup greek yogurt
- ⅓ cup mayonnaise (or olive oil substitute)
- ¾ cup tender leaves and stalks of fresh parsley, loosely packed
- ¼ cup Basil leaves or tarragon leaves and tender stems, packed in bulk
- 1 tbsp lemon juice
- ½ tbsp Anchovy paste (or leave it out and use a different one ¼ teaspoon kosher salt)
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- Chop the garlic. Cut the spring onions into thin slices.
- Place all ingredients in a food processor, smaller blender, or the cup of an immersion blender (will work in a standard blender too). Mix to combine. Taste and add another pinch of salt if needed. Transfer to an airtight container; The vinaigrette will keep in the fridge for 1 week.
Remarks
*Variation of Goddess Lime Cilantro Vinaigrette: Using the same directions, blend the following ingredients: 2 spring onions (thinly sliced) ½ green jalapeño peppers (chopped), ⅔ cup Greek yogurt, ½ cup lightly-packed tender coriander leaves and stalks, 2 Tbsp lime juice, ⅓ cup olive oil, 1 tbsp maple syrup or honey and ½ tsp kosher salt.
- Category: bandage
- Method: Raw
- Kitchen: American
- Diet: vegetarian
Keywords: Green goddess dressing
