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.
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!
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.
Ingredients + Substitutions
Here’s what you’ll need:
- 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.
(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.
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.
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.
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.
- 1 small avocado peel + pit removed
- ½ cup fresh basil leaves firmly packed
- ¼ cup chives
- ¼ cup apple cider vinegar
- 2 tablespoons lemon juice approx. half a large lemon
- 2 tablespoons tahini
- 1 clove garlic peeled
- 1 tablespoon maple syrup optional
- 1-2 tablespoons water if needed to thin
- salt + pepper to taste
- Add all the ingredients except the water to a blender and process until smooth. Add the water if a thinner consistency is preferred and reblend.
- Store in an air-tight container or jar in the refrigerator for up to 1 week.
Love this! Made it tonight for my Buddha bowls and wraps this week.
Thank you 😊
Wonderful! So glad you enjoyed it.
Hi. I can’t seem to tolerate vinegar. Would you think I could just use all lemon juice or another option? The dressing sounds amazing. Thanks
Hi Amy, yes lemon just would be a great substitute. Enjoy 🙂
This recipe came in just in time today when I was wondering what kind of dressing I should make with our salad at lunch today when our friends were coming over. It was a hit! My friends complimented the dressing and asked about the recipe so I sent them to your website! Keep ‘em coming!!
So glad to hear it! Glad everyone enjoyed.