Pin There's something almost magical about watching a blender transform a handful of green herbs into silky, emerald dressing. I discovered Green Goddess on a particularly uninspired Tuesday when my crisper drawer was overflowing and I had nothing appetizing to dress a simple salad with. What started as a practical solution became something I now make constantly—it's tangy, herbaceous, and somehow makes even the most ordinary vegetables taste like they belong in a fancy restaurant.
I served this at a summer lunch for friends who were skeptical about "healthy" dressing, and watching them go back for thirds told me everything I needed to know. The basil and tarragon do something special together—they're floral and slightly peppery, nothing like the store-bought versions people expect. Someone even asked if I'd added garlic honey, which I still laugh about.
Ingredients
- Greek yogurt: Use full-fat if you want richness, or low-fat if you prefer something lighter—both work beautifully and create a creamy base that holds the herbs.
- Mayonnaise: This adds tang and helps bind everything into a silky texture that clings perfectly to greens.
- Fresh parsley, chives, tarragon, and basil: Each herb brings its own personality—parsley is the grounding note, tarragon adds sophistication, and basil brings brightness.
- Lemon juice: Fresh juice makes all the difference; bottled always tastes a bit flat by comparison.
- Garlic clove: One small clove is all you need—too much and it overpowers the delicate herbs.
- Anchovy fillets: If you use them, they dissolve completely into the dressing and deepen the flavor without tasting fishy.
- Dijon mustard: Just a teaspoon acts as an emulsifier and adds a subtle sophistication.
- Salt and black pepper: Taste as you go—the herbs need proper seasoning to sing.
- Milk or water: Keep this nearby if you want to adjust the consistency to your preference.
Instructions
- Gather your green treasures:
- Roughly chop your herbs before adding them to the blender—it helps them process more evenly and means less work for your machine. Having everything within arm's reach also makes the whole process feel less like a chore and more like you're actually putting something together.
- Combine the base and herbs:
- Add yogurt, mayonnaise, all your herbs, lemon juice, garlic, anchovies (if using), and mustard to your blender. There's something satisfying about seeing all those bright colors pile into one container.
- Blend until vibrant:
- Pulse first to break everything down, then blend on medium until you reach a smooth, pourable consistency. You'll notice the moment it becomes that gorgeous bright green—that's when you know it's working.
- Taste and season:
- This step is crucial because herbs vary in intensity depending on when they were harvested. Start with a pinch of salt and pepper, taste, and adjust—it's the difference between good dressing and the kind people ask about.
- Adjust thickness if needed:
- If you want something pourable rather than thick, add milk or water one tablespoon at a time, blending between additions. Some salads prefer a thicker cling, others need something that flows.
- Let it chill and meld:
- Refrigerate for at least 30 minutes before serving—the flavors deepen and the dressing tastes significantly better when it's had time to sit. This is when the lemon and herbs really get to know each other.
Pin There was a moment when my sister, who's usually not a salad person, asked for the recipe written down. Not to be polite, but because she actually wanted to make it at home—that's when I realized this dressing had crossed from being a practical condiment into something people genuinely wanted in their lives.
The Herb Question
The combination of herbs is what makes this dressing special, but you have permission to play with it based on what's fresh and available. I've made this with cilantro instead of tarragon when I was craving something with a bit more bite, and with dill when I wanted something that leaned more Mediterranean. The formula that matters is having a mix of tender and slightly spicy herbs—avoid anything too woody or medicinal, since those flavors become overwhelming in a creamy base.
Beyond the Salad Bowl
Once you make this, you'll discover uses everywhere. I've drizzled it over roasted vegetables, used it as a spread for sandwiches, and served it as a dip with crudités at parties. It's particularly magic on grain bowls—spoon it over everything and suddenly you have something that tastes intentional and restaurant-quality. The fact that it comes together in less than 10 minutes and actually improves over a day or two in the fridge makes it one of those dishes that works harder than its simplicity suggests.
Storage and Making It Last
This dressing keeps beautifully for up to four days refrigerated, which means you can make a batch early in the week and use it for multiple meals. The flavors actually deepen slightly as it sits, so it's almost better on day two than it is on day one. If you find you're making this often (and I predict you will), you can easily triple the recipe and keep a jar on hand at all times.
- Store in a clean glass jar with a tight-fitting lid to keep the herbs fresh and prevent it from absorbing other flavors from your fridge.
- Stir well before using, as the oil may separate slightly, especially if you've added milk.
- For a vegan version, swap the Greek yogurt and mayo for plant-based versions, and skip the anchovies entirely.
Pin This is the kind of recipe that feels like a small act of kindness to yourself and anyone you're cooking for. Once you have it in your repertoire, you'll find it becomes the dressing that makes you proud.
Recipe FAQ
- → What herbs are used in green goddess dressing?
Fresh parsley, chives, tarragon, and basil combine to give this dressing its signature vibrant herbal flavor.
- → Can anchovies be omitted without losing flavor?
Yes, anchovies add umami but are optional; skipping them keeps a lighter, vegetarian-friendly profile.
- → How can the dressing consistency be adjusted?
Adding a small amount of milk or water can thin the dressing to your preferred texture.
- → What dishes pair well with this dressing?
It works beautifully on salads, grain bowls, as a dip for crudités, or as a sandwich spread.
- → How long can this dressing be stored?
Store refrigerated in a sealed container and consume within 4 days for best freshness.
- → Is this dressing suitable for vegans?
Using plant-based yogurt and mayonnaise and omitting anchovies makes it vegan-friendly.