The term Green Goddess Dressing gets thrown around a lot in the food world – it seems everyone has their own version of this lovable recipe. I think it’s the name. I mean who doesn’t want to feel like a goddess when they are munching on salad? The traditional Green Goddess salad dressing has a few qualities: grassy or herby flavor, green color, creaminess and richness (perfect for coating crunchy crisp salad greens like romaine and iceberg) and bright zesty undertones. Any creamy, herby green salad dressing could possibly be termed “Green Goddess” dressing. Well here’s my dairy-free, summertime-infused take on the lovable recipe!..
Here’s how I achieved my perfect Goddess dressing..
For creaminess: I use an avocado. A few dollops of vegan mayo and Dijon also help.
For grassiness: I use fresh herbs like parsley and dill.
For green color: I used again, avocado and green herbs.
For bright zestiness I used lemon juice and a hint of cayenne.
For richness: I used hemp oil - it has a bright and bitter flavor – plus is rich in healthy omega fatty acids.
Serving suggestion (shown in photo) – Wedge Salad with Tempeh “Bacon” Bits - recipe here
Dip it! This dressing can also be made a tad thicker by adding in the other half of the avocado – or even a can of white beans. Then the dressing becomes a Green Goddess Dip!
Green Goddess Summer Salad Dressing
makes 1 1/2 cups
1/2 large avocado
4 Tbsp hemp oil (you can sub with olive oil if you’d like)
1 lemon, juiced (about 1/3 cup juice)
1/2 cup fresh parsley (about a handful)
1/2 cup fresh dill (about a handful
1 Tbsp vegan mayo
1/4 tsp garlic powder (or 2 cloves)
1/4 tsp black pepper
1 Tbsp Dijon mustard
optional: a few dashes cayenne
Blend in a blender or food processor until smooth – and chill until ready for use.
Made more dressing than you needed? Try these 19 salad recipes and watch it disappear!