Creamy, dreamy avocado green goddess dressing! It’s tangy, it’s tasty, and it’s perfect for dipping, tossing with salad, or topping your grain bowls.

Green dip in glass jar with raw veggies surrounding it.

This recipe was originally published in July 2019. It has been updated for content and photos.

If you’ve got basil in abundance, you’ve come to the right place!

From pesto, to garnish, and now this amazing avocado green goddess dressing, there’s so much you can do with fresh basil!

This salad dressing is one I’ve been making for many years. The original version had a fair bit of olive oil. But now, I’ve modified the recipe to make it lower in calories and fat, and FAR more wholesome than ever.

Plus, this sauce is made without any sour cream, mayonnaise or yogurt, which means it’s dairy free and vegan!

Jump to:

Why we love it!
Ingredients + Substitutions
Instructions
How to use it:
Equipment
Storage
More delicious sauces and dips!
📖 Recipe

Why we love it!

For starters, it’s not greasy or oily like many store-bought green goddess dressings. Plus there are no artificial ingredients or fillers as you might find in store-bought versions. It’s light, tangy, and SO delicious.
Healthy! By replacing the oil with healthy fats like avocado and tahini, this dressing is more wholesome than ever.
This avocado dressing is not only delicious, but adds a splash of vibrant, beautiful colour to your salads, veggie platters, grain bowls, and more!
Very simple to make, just toss everything into your blender.
Keeps well in the fridge for up to one week, making it fantastic for meal prep. And the avocado won’t turn brown since there is plenty of vinegar and lemon juice in here.

Carrot stick being dipped into green sauce.

Ingredients + Substitutions

Here’s what you’ll need:

Lemon, chives, basil, vinegar, garlic, avocado and tahini on kitchen counter top. — *See recipe card below for quantities.*

Avocado: Choose a small to medium size avocado that is ripe for the best flavour and richness.
Basil: Fresh basil is a must for this recipe. I like Italian basil, but you may use whatever type you have readily available.
Chives: I love the mild oniony flavour that chives give the dressing. But you may use another fresh herb, like fresh cilantro, parsley, mint, tarragon or dill, if you prefer.
Lemon: Freshly squeezed is best, but if you don’t have any on hand, you may use lime juice or extra vinegar in its place, with similar results.
Apple cider vinegar: Adds tangy flavour, with a very subtle hint of sweetness. If you don’t have any on hand, white wine vinegar works, as well.
Garlic: Always use fresh when possible.
Tahini: Adds a slightly nutty flavour and replaces the oil in this green goddess dressing.
Maple syrup: This is completely optional and can be skipped if you’re avoiding all sugar. It balances out the tang and citrus nicely if you can include it.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Add all the ingredients to a blender or food processor. Then blend until smooth. (photos 1-2)

NOTE: Add 1-2 tablespoons of water, if needed to thin the dressing.

Blender with basil, avocado, vinegar and chives inside.

How to use it:

Top it on baby spinach and strawberry salad, or use it to make pasta salad.
Pair it with raw veggies and use it for dunking.
Pile some onto these potato tacos.
Serve it with freshly warmed pita bread or breadsticks.
Drizzle it over a Buddha bowl.
As a spread for burgers, sandwiches and wraps!
Dip your sweet potato fries, potato wedges, and pizza crusts.

Cutting board with cucumber sticks, carrot sticks and cherry tomatoes around jar of green dip.

Equipment

You may use a blender OR a food processor to make this avocado dressing.

For a smoother, creamier texture with consistent colour, use a high-speed blender and process until completely pureed.

If you prefer to see bits of herbs throughout, use a food processor to finely process all the ingredients first (without the liquids). Then add the liquid ingredients and pulse to combine.

Storage

Store your avocado green goddess dressing in a CLEAN glass jar or airtight container. Keep refrigerated for up to 1 week.

More delicious sauces and dips!

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa

Avocado Green Goddess Dressing [Oil Free]