Avocado Green Goddess Dressing

5 from 1 vote

This avocado green goddess dressing is creamy, garlicky, and just a bit spicy. It's super easy and comes together in just a few minutes in a food processor.

Prep Time15

Total Time15

Servings: servings

Calories: 72kcal

Author: Karishma Pradhan

Equipment

Food processor or a high-powered, single serve blender

Ingredients

1 cup tightly packed fresh herbs (basil, parsley, cilantro) destemmed to yield 1 ounce
1 tablespoon tarragon optional
3 tablespoons chopped chives or 1 scallion | chopped
4 anchovy filets or 2 teaspoons capers
1 jalapeno deseeded, ribbed, and chopped
2 cloves garlic chopped
1 avocado
2 tablespoons lemon juice plus more if needed
¼ cup water plus more if needed
⅓ cup low-fat Greek yogurt or skyr
1 tablespoon extra-virgin olive oil
Salt and black pepper

Instructions

In a food processor, combine 1 cup tightly packed fresh herbs (basil, parsley, cilantro), 1 tablespoon tarragon (If using), 3 tablespoons chopped chives, 4 anchovy filets, 1 jalapeno, and 2 cloves garlic. Process until everything is finely minced and broken down (it won't be completely smooth yet).
Add 1 avocado, 2 tablespoons lemon juice and ¼ cup water. Process until the mixture turns light green and is fully pureed into a mostly homogeneous texture.
Mix in ⅓ cup low-fat Greek yogurt and 1 tablespoon extra-virgin olive oil and process until smooth. This dressing is on the thicker side, but if it feels too thick you can thin it out with 1 - 2 tablespoons of water.
Season generously with salt and black pepper.
Note: The dressing should taste creamy, garlicky, spicy, with plenty of salt and acid. If needed, you can add more lemon juice if you'd like it more sour.
If using as a dip, you'll want it to be well-seasoned. If using as a dressing, you'll want it to be *slightly* over-seasoned as the flavors will dilute once you toss it with the salad ingredients.

Notes

Jalapenos can vary significantly in heat, so if you’re spice sensitive, you can add half of it to start and adjust as needed (or omit if you don't want the heat at all).
Storage: Leftover dressing can be stored in an airtight container in the fridge for up to 4 days. You can use it as a dip, drizzle it on tacos, smear it on sandwiches -- the sky's the limit!

Tips:

Avocado is fatty, so it needs a good amount of salt and acid for balance. If your dressing tastes a bit bland, make sure it's very well-seasoned with salt and plenty of lemon juice (you need more than you think)!
Depending on the texture and size of your avocado, you may need to add more water. While this is a thicker dressing, it shouldn't be as thick as, say, guacamole.

Nutrition