Vegan Green Goddess Salad Dressing

Remember my Salmon & Couscous salad that I was 100% addicted to for a few weeks last year? During a BOGO sale on salad dressing, I got a bottle of “Green Goddess”. How in the world, as a food blogger and obsessive reader of recipes, have I not heard of this thing prior to then? The world will never know.

The Green Goddess was amazing, perfect in every way. It was creamy, tangy, smooth, and light tasting. It made me feel like a goddess every time I drizzled it on a salad. And then I ran out. I couldn’t find it at the 3 stores I usually go to. So I decided to try to make it myself at home.

And then I read the ingredients.

Corn syrup, xantham gum, colorings, “natural flavor“, sugar, cultured skim milk, dried buttermilk… all kinds of things I’m trying to cut down on, and that I don’t 100% understand but I’m pretty sure I don’t want to be eating.

So I went on a quest. A mission of sorts. To re-create a dressing just as tangy, creamy, and satisfying, but with a far less questionable list of ingredients.

Friends, this is the answer.

With a base of avocado and tahini for that rich healthy fat, spinach for that vibrant green color, garlic and green onions for a bit of a spring kick even in the dead of winter, lemon juice and apple cider vinegar for a note of acid, and a sprinkle of salt and dash of honey to balance it all out, this stuff is darn near irresistible.

Ingredients:

  • 1 cup spinach or herbs, packed
  • 2 small avocados
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 tablespoon tahini (or almond butter)
  • 1/2 tsp honey or sweetener of choice
  • 1/4 cup green onions
  • Juice of one lemon (about 1/4 cup)
  • 4-5 tbsp apple cider vinegar
  • Salt to taste, I used about 1 1/2 tsp

Step 1: In a food processor, chop your garlic, spinach, and onions.

Step 2: Add the avocado, and all your liquids. Whip well, using a spatula to scrape down the sides, until smooth.

Feel free to add the liquids slowly, and add more of the acids or even some plain water to reach your desired consistency and flavor.

The recipe is 100% vegan, but you can also mix in some plain unflavored yogurt, mayonnaise, or sour cream at approximately a 1:2 ratio for extra creamy flavor, and it tastes pretty radical. Though it is already good enough that I basically want to eat it with a spoon.

The awesome thing about this dressing is that you can customize it to your tastes too. You can easily sub half or all of the spinach for fresh herbs like dill, basil, parsley, or cilantro. The sweetener can be xylitol or stevia, maple syrup or brown rice syrup, or like I used, a flavored honey (whipped lemon, mmm mmm!). If you don’t care for tahini or it’s too expensive for your tastes, try almond butter, sun-butter or peanut butter instead.

The only limit is your imagination!

Plus, not only is this the best dressing of all time on salads, it is also great on wraps, sandwiches, burgers, baked potatoes, chicken, steak and fish. Basically, put it on anything and everything.

 

 

Vegan Green Goddess Salad Dressing

Vegan Green Goddess Salad Dressing

Ingredients

  • 1 cup spinach or herbs, packed
  • 2 small avocados
  • 1/4 cup olive oil
  • 1 tablespoon tahini (or almond butter)
  • 1/2 tsp honey or sweetener of choice
  • 1/4 cup green onions
  • Juice of one lemon (about 1/4 cup)
  • 4-5 tbsp apple cider vinegar
  • Salt to taste, I used about 1 1/2 tsp

Instructions

  1. In a food processor or blender, chop your garlic, spinach, and onions.
  2. Add the avocado, and all your liquids. Whip well, using a spatula to scrape down the sides, until smooth.
  3. Feel free to add the liquids slowly, and add more of the acids or even some plain water to reach your desired consistency.
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5 thoughts on “Vegan Green Goddess Salad Dressing”

  1. Dude, I’m not even vegan and this sounds delicious! Making your own salad dressing is one of the best ways to save money and calories. It’s crazy how much crap is in storebought dressing. I like to whisk together balsamic vinegar and oil for a quick dressing. Although I do admit falling prey to Ranch dressing, of course. It’s all a work in progress!

    1. Oh yeah, you don’t have to be vegan to appreciate creamy deliciousness. And some of your homemade yogurt mixed in really takes it over the top! Balsamic & oil is a classic, and with limitless herb mix in options. Ranch is amazing… maybe I’ll have to tackle that next. Progress, not perfection 🙂

  2. This is the perfect post for me today! I just ran out of my salad dressing and since we are in the middle of the UFM challenge I though I would make it instead of going to the store. How long does it last once you make it?

    1. So glad I could help! Given the ingredients, it should last about a week refrigerated. The avocado will start to brown and go bad if you leave it much longer. I just made mine a few days ago, and it is still vibrant green so far. A small amount of water pools on the surface, but just stir it in and you should be good to go. I haven’t tried freezing it yet.

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