Green Goddess dressing is a classic in the history of California Cuisine, and while it has many iterations over the decades, the result is always a delightfully herbaceous and creamy dressing that is packed with flavor. In our version of the Green Goddess, we’ve really leaned into the modern California influence: We’ve used avocado for extra creaminess, and capers instead of the traditional anchovies to keep it vegetarian friendly. Some recipes call for sour cream or mayonnaise, but we’ve lightened things up by using greek yogurt. Our vegan friends can use non-dairy yogurt with excellent results too.
We’ve served up this dressing with crudites for dipping – an excellent way to encourage yourself to eat an entire plate of veggies.
Parsley: This herb has a long history of being used as a culinary and medicinal herb. Parsley is high in vitamin K and vitamin C, supports digestion, and is rich in antioxidants.
Mint: Mint is a carminative herb that can support digestion. It can also help soothe your belly and relieve bloating.
1 cup greek yogurt*
½ of a large avocado
¾ cup parsley
¼ cup mint
¼ cup tarragon
1 tablespoon chopped chives + extra for garnish
2 tablespoons lemon juice
1.5 tablespoons extra-virgin olive oil
1 tablespoon drained capers
1 garlic clove
¼ teaspoon sea salt
Freshly ground black pepper
Crudite for dipping
* You can use non-dairy plain yogurt to keep this recipe vegan!
Add all ingredients into a high-powered blender and blend until just smooth.