Avocado Green Goddess Dressing
Inspired by Panera’s Green Goddess Cobb Salad, this avocado green goddess dressing is made without yogurt, but still has the refreshing and herbaceous flavor you’re looking for in a dressing. Made with handfuls of fresh herbs, this homemade dairy free salad dressing is fresh and creamy with luxurious texture.
Why you’ll love this avocado green goddess dressing
- I love a green goddess salad, but as you already know, I refuse to be stuck using bottled dressings at home. They just aren’t as good, but so many recipes contain yogurt or sour cream. So naturally I had to fix that.
- Not only can this recipe be served as a dressing for salads, used as a dip for crudité. You could also try spreading a little on a sandwiches or wraps, or a sauce for grilled meats and vegetables.
Ingredients & substitutions
- Avocado
- Mayonnaise – This recipe is naturally dairy free, but if you want to make it vegan, feel free to use vegan mayonnaise.
- White wine vinegar – I chose this because I think it’s a pantry staple, but you can also use red wine or even apple cider vinegar. I wouldn’t recommend balsamic, since it’s a bit sweeter and much more flavorful.
- Fresh herbs – There are many different options for herbs when it comes to green goddess dressing, but I like to use a combination of fresh basil and chives, along with some parsley to get the flavor I like best.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this avocado green goddess dressing
Making this dressing is easier than ever. You really only need to blend everything in a food processor until smooth. Add water, as needed to reach your desired consistency.
I prefer mine to be thinner for dressing salad, but you could easily make this a green goddess dip by keeping it nice and thick.
Two things to keep in mind. The avocado won’t really brown much, as long as you transfer the dressing to a refrigerator container right away.
The dressing can also be made ahead of time, and should last up to 1 week in the fridge.
Everything you need to know about this recipe
If you store this homemade dressing in an airtight container, it should last up to one week in the fridge.
More dairy free dressing recipes:
More salad recipes you’ll love:
No. Mayonnaise is not dairy.
But, if you think it is, you are not alone. It’s common misconception that stems from the fact that mayo needs to be refrigerated, which is something we often associate with dairy. Plus, mayo is made with eggs, which are also confused as a dairy product.
Ingredients
- 1 ripe avocado (peeled and pitted)
- 1/4 cup vegan mayonnaise
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 cup chives
- 1/2 cup parsley
- 1/2 cup basil
- 1 small garlic clove
- 1 tablespoon agave nectar
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon coarse salt
- Black pepper (to taste)
- Add water to thin as needed
Instructions
- Combine ingredients in a a food processor and blend until smooth. Add water, as need, to reach desired consistency.
- Transfer to a storage container and refrigerate until ready to use (up to 1 week).
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