I’m currently in a deep, committed, loving relationship with creamy salad dressings.
It’s weird, because I’m a lifelong lover of vinaigrettes, and sometimes am happy to just drizzle oil and vinegar (or even salsa and some lemon or lime juice) over a salad.
Up until recently, I wasn’t hugely into creamy stuff on my salad- not for any particular health reason, but just because I enjoy that tangy, vinegary kick of a vinaigrette, and, at least when it comes to store-bought dressings, I’ve always found the creamy ones to be underwhelming.
I’ve made it no secret that I’m a vinaigrette lover, since nearly every single salad recipe on this site has some version of the same general vinaigrette. Heck, I’ve even posted my go-to salad dressing on here; it’s totally tangy, a little mustardy, and a lot perfect.
And yet, creamy dressings keep working their way into my life, nudging me from the corners of my mind, reminding me that they’re pretty great, too.
Who knew?
So, armed with a veritable lifetime supply of greens (why do I buy so many different lettuces when I go shopping?) and the willpower to never throw away my hard-earned money via wasted produce, I got to work crafting tasty dips, sauces, and dressings to facilitate my lettuce-eating needs.
This Green Goddess Sauce was the tastiest result of the bunch.
And, I mean, really, can anyone resit the lure of the title “Goddess” in a recipe? I sure can’t.
I’m not sure if this dressing will go to any great lengths to cross you over into the realm of immortality, but it certainly will have you feeling like a Green Goddess when you use it to dunk veggies and spears of romaine, drizzle it over your favorite salads, slather it on sandwiches, and maybe, just maybe, use it as a sauce for pizza- more on that later this week.
What makes this creamy sauce special?
I’m so glad you asked!
Instead of the traditional goddess dressing, which is more of a mayo based situation, I relied on the combination of avocado and full-fat greek yogurt for that creamy, rich flavor and luscious texture. It actually yields something a little thicker than a dressing, which is why I’ve titled it a sauce, and why it’s so very versatile. This Green Goddess Sauce isn’t just for salads. It’s for everything!
For this super simple, yet totally flavor-loaded sauce, you’re going to need to plop your avocado and greek yogurt into a blender and add:
fresh herbs (I opted for parsley + basil)
lemon (juice + zest, for maximum lemon flavor)
salt, pepper, and garlic powder.
That’s it!
The end result is a thick, creamy, boldly lemon + herb flavored sauce, perfect for dipping, dunking, smearing, and otherwise using to transform you into the Goddess you’ve always wanted to be.
Or, something like that.
If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your creamy green sauce and tag me in it on Instagram! I love seeing my recipes in your kitchen.
- 1 large ripe avocado
- 1/4 cup full-fat Greek yogurt
- 1 cup tightly packed fresh parsley*
- 1 cup tightly packed fresh basil*
- Juice from 2 large lemons
- Zest from 1 large lemon
- 1/4 teaspoon each of salt, black pepper, and garlic powder**
- 1. Place all ingredients into the bowl of a food processor or high powered blender. Blend on high until completely smooth, with only small flecks of herbs remaining. Stop and scrape down the bowl, if needed, to help everything incorporate. When finished, taste and add extra pinches of salt, pepper, or garlic powder, to taste.
- 2. Transfer sauce to a container with a lid and store in the fridge for up to 1 week (surprisingly, this sauce doesn't turn brown from the avocado). Use as a spread for sandwiches, a dip for vegetables and romaine spears, or as a thick dressing for slaws and salads.
- *Remove any large, woody stems from both the parley and basil. Small tender stems will blend up fine and don't need to be removed. Other herbs like cilantro and chives can be used in place of the basil or parsley, if you don't have them or prefer one herb over another.
- **If you enjoy the flavor of raw garlic, 1 small garlic clove adds a tasty addition to this sauce. Use it in place of the garlic powder.