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Avocado Green Goddess Salad Dressing

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This creamy avocado green goddess salad dressing is packed with flavor and full of heart-healthy fats. Make a batch for dipping with your favorite veggies!

Avocado Green Goddess Dressing Recipe

 

I heart salads of all kinds, especially during summer months when everything is at its peak freshness and full of flavor.

Avocado Green Goddess Salad Dressing Front HR

My mother never bought bottled salad dressing while we were growing up and I’m happy to say my son will never see a bottle in our fridge either. (BBQ sauce? That’s another story. My husband is to BBQ sauce like Buddy the Elf is to maple syrup.) But, I digress…

Today’s recipe is rich, creamy and bursting with flavor. Make a big batch and keep it in the fridge all week long for dipping carrots or drizzling on grilled veggies.

avocado dressing with salad in background

Warning: You will want to lick the blender clean. If you’re looking for other ideas take a look at my Tuna Nicoise Salad with Avocado Green Goddess Dressing.

Your fork is waiting.

Frequently Asked Questions:

Can I add spice to avocado dressing to bring up the heat?

Absolutely! Adding some minced jalapeno would be a good addition.

How long can this dressing be stored for?

About 7 days in the refrigerator.

Avocado Green Goddess Salad Dressing Front

Avocado Green Goddess Salad Dressing

4.40 stars average
This creamy avocado green goddess salad dressing is packed with flavor and full of heart-healthy fats. Make a batch for dipping with your favorite veggies!
PREP: 5 mins
TOTAL: 5 mins
Save
Servings: 8

Ingredients
 

  • 1 avocado
  • 1 Juice of lemon
  • 1 clove garlic (grated)
  • ¼ cup plain yogurt
  • 1 teaspoon worchestershire sauce
  • 2 tablespoons green onions (minced)
  • 2 tablespoons fresh basil
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Place all ingredients in a food processor or blender and puree until smooth. Add water to thin if needed.
  • Serve over green salad or use as a dip for veggies.

Nutrition

Serving: 2tablespoonsCalories: 42kcalCarbohydrates: 3.1gProtein: 0.7gFat: 3.4gSaturated Fat: 0.5gSodium: 293mgFiber: 1.6g

SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

Need more great salad ideas? Check out my Pinterest board!

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

33 Comments

  1. Loved this! I dumped all the lemon juice in at once which was definitely a mistake on my part because it ended up super sour. I added a little bit of honey to cut the sourness and it did the trick! Tastes great :)

      1. My family loves potato salad but not mayonnaise or sour cream so I tried this wonderful recipe in my usual potato salad mix with boiled egg and bacon bits and it was delicious. Thank you for this amazing recipe!

  2. I tried this and it came out really thick. Pudding, stand-a-spoon-in-it thick. Albeit I didn’t have a whole lemon to add, but I used goat’s milk instead of yogurt (because that’s what I had on hand), It was quite tangy so I didn’t want to add any more acid. I halved the salt because my husband is always telling me to use less. I don’t know if this contributed to a less avocady flavor. I substituted 1/2 tsp of garlic powder because I’ve found raw garlic too potent in other dressing recipes. And I substituted 1 tsp dried basil for fresh because I didn’t want to buy fresh basil just for this recipe. It was OK. I’ll finish it, but I’m not sure if I’ll make it again.

    1. Hi There, The lemon juice is essential to this recipe and I’m afraid adding goats milk would only thicken it up further. If you get a chance please try the recipe again as written – I think you’ll enjoy it!

      1. .Hi Liz,
        Now I know who got MY mom’s recipe for green goddess dressing. She was making it waay before it ever became popular in the late ’50’s. There are several ways to fudge this recipe…and one way I had done was to sub buttermilk for yogurt, and sub lime juice, for lemon. I then added just a healthy pinch of ground cumin, and one slice of anchovy. To thin, just add more buttermilk to keep up that tangy zing. (you can also add more lime juice if desired, to thin the mix. Adding more anchovy, presents a Caesar dressing, surprisingly well, also. Enjoy, my friend.

  3. Made it exactly as written and it was delicious, a definite keeper.
    Next time I’ll halve the salt and lemon but that’s personal preference and was considering doing it anyway. However, I never review a recipe unless I follow it exactly.
    I did have to add a little water as suggested. Next time I might use EVO or maybe a splash of white wine.
    It was perfect over a spinach and tomato salad served with marinated grilled chicken.
    Great recipe, thanks for sharing.

  4. I love this dressing however I have a Meyer lemon tree and every year I make a gallon jar of salt preserved lemons. I substituted the lemon and salt with a quarter of a preserved lemon with a teaspoon or more to taste of the juice. The lemon will be soft enough to puree skin and all in the food processor. Makes for an exotic change once in a while.

    1. Hi Kristin – This makes 8 servings (2 tablespoons each) so 1 cup total. It might vary slightly depending on the size of your avocado. You can definitely leave out the basil and yes you can use garlic powder! :) Enjoy!

  5. Oh my goodness. I love avocado and we eat it quite often, all year round – it’s so good for you and as a middle aged runner, I need all the good stuff I can get. I made this dressing this morning and had to force myself to wash the blender! I followed the recipe to the letter ( I don’t have issues with salt) and it is just delicious – creamy, sharp from the lemon but fragrant from the basil. What’s more on the plate with a big salad, new potatoes and a quorn bake, it looks beautiful – a vivid green with jewel specks of dark green basil. I hope you don’t mind but I’m sharing this page on facebook with my vegetarian & running friends. I’m going to try it on Puy lentils and quinoa as a cold side salad when I go to work tomorrow. Amazing!!

  6. Hello,
    I am not sure I am reading the directions correctly but the first ingredient listed is Avocado Green Goddess Dressing. Is this an item purchased at the store and then you add the remaining ingredients?
    Thank you,
    Rosemary

    1. Rosemary – Forgive me!! That’s a type-o!! Somehow the title of the recipe was listed as an ingredient – whoops! :) I’ve updated the recipe accordingly. Let me know how it turns out!!

  7. We love avocados in Australia and they are in season now! We’ve shared your recipe on our Pinterest where we’re gathering recipes to help people eat in season – better for the planet and your health!

  8. Avocados are on sale right now and this looks like a wonderful way to use some. I will, however, reduce the salt as 293 mg/2T adds a lot to a 1200 mg/day sodium diet. There is already salt in the Worchestershire Sauce, and the lemon juice adds lots of flavour.

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