Green Goddess Salad Dressing Recipe
This Green Goddess dressing bursts with fresh herbs, creamy Greek yogurt, and zesty lemon, creating a vibrant, flavorful addition to any dish. Whether used as a dip, drizzle, or spread, its bright and tangy taste enhances everything it touches.
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Servings: 8
Calories: 45kcal
Ingredients
- 1 cup fresh parsley
- 1 cup whole milk Greek yogurt*
- 1 cup mixed soft leafy herbs dill, mint, tarragon, and/or cilantro
- 2 tablespoons chopped chives
- 2 tablespoons fresh lemon juice plus ½ teaspoon zest
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons capers
- 1 garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a food processor, combine the Greek yogurt, fresh parsley, mixed leafy herbs, and chopped chives. Add the lemon juice, lemon zest, extra-virgin olive oil, capers, and garlic. Sprinkle in the sea salt and a few cracks of freshly ground black pepper.
- Pulse the ingredients until the mixture is smooth and well combined. Taste and adjust seasoning as needed.
- Use as a creamy dip for vegetables, drizzle over salads, or as a flavorful spread for sandwiches. Store in an airtight container in the refrigerator for up to five days.
Notes
Vegan Option: Substitute 1 cup of raw cashews and ½ cup of water for the yogurt. Blend all ingredients—except the herbs—in a high-speed blender until smooth and creamy. Add the herbs last and pulse to combine. If the dressing is too thick, adjust with a splash of water or extra olive oil. This version requires a blender, as a food processor won't achieve the same creamy texture with the cashews.
Nutrition
Calories: 45kcal
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