Stop buying store bought dressing! You can literally make your own homemade salad dressing that’s a third of the price, and tastes even better, from the comfort of your own home. This Vegan Green Goddess Dressing is the perfect easy salad dressing recipe to start making your own.
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Why you need to make this Vegan Salad Dressing?
Are you a fan of green goddess dressing? If you aren’t, you are about to be!
I’m sure you’ve come across a decent amount of variations of this dressing online, and I may be biased, but this is the BEST VEGAN GREEN GODDESS DRESSING you will find!
First, it’s easy. You can literally make this with everything you likely already have on hand.
Second, it’s delicious. There’s nothing better than a salad topped off with the perfect light but creamy vegan dressing!
Third, it’s nutritious! There’s nothing in here you can’t pronounce and it has no added sugar (unlike many of the store bought dressings that have 3 or more grams of added sugars hidden in them!)
What is in Green Goddess Dressing?
It’s really simple! Not kidding.
Ingredient Tips
- Avocado: I highly suggest not substituting the avocado with more oil as the avocado is truly the creamy goodness that really ties the dressing together!
- Lemon: Half of a medium lemon will yield about 1-1.5 Tbsp of juice so keep that in mind (try to use fresh here!) As a rule of thumb, make sure your lemon has been sitting a room temperature before juicing; keeping it cold will make it more difficult to squeeze. Also, either squeeze over strainer or a separate vessel and remove the seeds. Nothing is worse than trying to fish a lemon seed out of your blender!
Ingredient Swaps
- Cilantro: If you happen to be out of cilantro (or it tastes like soap to you), I recommend substituting basil or parsley. It will take on a different flavor, but will be delicious as well!
- Garlic: If you don’t have any fresh garlic on hand, toss in 1/2 tsp of garlic powder.
- Black Pepper: If you have it on hand, sub for white pepper!
- White Wine Vinegar: While I keep this as a pantry staple, apple cider or red wine vinegar would be just fine!
How to make this Green Goddess Avocado Dressing
This easy green goddess dressing could truly not be more simple! Add all of the ingredients into a high powered blender and let ‘er rip! You may need to stop it once and carefully scrape down the sides of the blender, but otherwise, this recipe is non-fussy and ready in 5 minutes or less!
If the dressing is too thick, add a tablespoon of extra virgin olive oil for a heavier dressing or water for a lighter dressing.
Recipe Notes + Expert Tips
- When choosing fresh herbs like cilantro, try to choose those that are bright green without yellowing or mushy edges (it’s okay if there are a few, you can pick these off). A bunch will yield approximately a cup of leaves, but leave the measuring cup aside here! If you’re worried, start with a little less and you can always taste-test and add more!
- To clean your herbs, rinse under cool water, separating the stems a bit, and then give them a nice shake or dry gently with a clean kitchen towel. To use in this recipe, there’s no need to chop or pull the leaves off. Cilantro is tender enough that all you need to do is cut off the stems where the leaves approximately stop and just toss the good stuff straight into your blender!
- Be very careful when removing the seed from your avocado. For safety reasons, do carefully cut into the avocado and turn it around so that it is completely cut through. Give the avocado a quarter turn and repeat so that you now have the avocado in quarters. Twist the avocado to reveal two halves, and where the seed remains, simply take off a quarter, and pick the seed out. No knives required!
FAQs for this Green Goddess Vegan Dressing
This recipe is so versatile so truthfully, whatever you want! I have served it over a nice kale salad with sliced apples and a seedy cranberry mix, but it makes a great dip for chopped veggies, and we love pairing it with Air Fryer Meatballs, Cowboy Tacos, or Beet Falafel Tacos. We’ve also tried it over steak, pasta, and sandwiches with great success!
I absolutely adore avocados for so many reasons! I cover this in my blog post for 5 Avocado Snack Ideas, but avocados are a good source of fiber, have a fatty acid profile that is high in unsaturated fatty acids, and contain a handful of vitamins and minerals. When paired with a protein and carbohydrate as part of a well balanced meal, tasty avocados are a great choice for your healthy diet!
Other Easy Dressing and Sauce Recipes you May Enjoy
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Vegan Green Goddess Dressing
Ingredients
- 1 medium avocado
- 1 bunch cilantro
- 3 tbsp extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tbsp fresh squeezed lemon juice
- 1/3 cup water
- 1 tsp minced garlic
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
Instructions
- Add all ingredients to a high powered blender or food processor and process until smooth, about 30 seconds. Be sure to wipe down the sides with a spatula to ensure all ingredients mix evenly.
- If dressing is too thick, add a tablespoon more of oil for a heavier dressing or water for a lighter dressing.
- Store in an air tight container in the refrigerator and use within 7 days. Before serving, shake vigorously.
Notes
- Cilantro: If you happen to be out of cilantro (or it tastes like soap to you), I recommend substituting basil or parsley. It will take on a different flavor, but will be delicious as well!
- Garlic: If you don’t have any fresh garlic on hand, toss in 1/2 tsp of garlic powder.
- Black Pepper: If you have it on hand, sub for white pepper!
- White Wine Vinegar: While I keep this as a pantry staple, apple cider or red wine vinegar would be just fine!
- When choosing fresh herbs like cilantro, try to choose those that are bright green without yellowing or mushy edges (it’s okay if there are a few, you can pick these off). A bunch will yield approximately a cup of leaves, but leave the measuring cup aside here! If you’re worried, start with a little less and you can always taste-test and add more!
- To clean your herbs, rinse under cool water, separating the stems a bit, and then give them a nice shake or dry gently with a clean kitchen towel. To use in this recipe, there’s no need to chop or pull the leaves off. Cilantro is tender enough that all you need to do is cut off the stems where the leaves approximately stop and just toss the good stuff straight into your blender!
- Be very careful when removing the seed from your avocado. For safety reasons, do carefully cut into the avocado and turn it around so that it is completely cut through. Give the avocado a quarter turn and repeat so that you now have the avocado in quarters. Twist the avocado to reveal two halves, and where the seed remains, simply take off a quarter, and pick the seed out. No knives required!
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