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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!

I heart salads of all kinds, especially during Summer months when everything is at it’s peak freshness and full of flavor. 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. Warning: You will want to lick the blender clean.

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Avocado Green Goddess Salad Dressing

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!
4.22 from 23 votes
Print Pin Rate
Course: Condiment
Cuisine: American
Keyword: avocado, salad dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 42kcal
Author: Liz DellaCroce

Ingredients

  • 1 avocado
  • 1 Juice of lemon
  • 1 clove garlic grated
  • 1/4 c plain yogurt
  • 1 tsp worchestershire sauce
  • 2 tbs green onions minced
  • 2 tbs fresh basil
  • 1 tsp salt
  • 1/2 tsp 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 Facts
Avocado Green Goddess Salad Dressing
Amount Per Serving
Calories 42 Calories from Fat 31
% Daily Value*
Total Fat 3.4g 5%
Saturated Fat 0.5g 3%
Sodium 293mg 12%
Total Carbohydrates 3.1g 1%
Dietary Fiber 1.6g 6%
Protein 0.7g 1%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments


  1. 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.

    Reply

    • 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!

      Reply


  2. 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.

    Reply

  3. 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.

    Reply


  4. I used balsamic vinegar instead of Worcestershire sauce and fresh oregano which I have growing. Came out great!

    Reply

  5. How much does this make? Also, do I absolutely need the basil? Plus, can I use garlic powder instead of cloved?

    Reply


  6. 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!!

    Reply

  7. 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

    Reply

    • 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!!

      Reply

  8. 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!

    Reply

  9. 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.

    Reply

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