Green Goddess Dressing

This green goddess dressing recipe is a must-try if you’re hoping to eat more salads and veggies. I originally created it over 10 years ago, after taste-testing something similar at a raw foods restaurant in Los Angeles. (Which sadly no longer exists.) I remember thinking it was the best green goddess that I had ever tasted, and I figured the tahini they used had something to do with it.

That’s why this green goddess dressing recipe uses tahini instead of Greek yogurt or mayo. Even if you’re not a big tahini fan, I don’t think you’ll notice it thanks to all of the fresh herbs inside. It has a little zing from fresh lemon juice, and makes me want to eat more veggies all week long. Otherwise, I’d just eat this dressing straight off the spoon!

It’s relatively thick and creamy as written, and will thicken even more when chilled overnight in the fridge. If you prefer a runnier consistency, just add a tablespoon of water and blend again. It’s easy to adjust as you go!

⭐⭐⭐⭐⭐ Featured Review

“Megan this is simply delicious and perfect in every way! I have made many GG dressings over the years (decades!) and this one is just so easy and tasty. Will make this one again and again.” – Lisa

Green Goddess Dressing Ingredients

• Fresh Herbs. I like to use big handfuls of fresh parsley and cilantro, but basil will work here, as well. And then you can use a smaller amount of fresh dill and chives. The great thing about this dressing is that you can throw in almost any herbs you have on hand, so feel free to be flexible with the quantity and the herbs you use each time.
• Lemon Juice. Freshly squeezed lemon juice tastes better than the bottled kind. I recommend starting with just 3 tablespoons (from one lemon), and then adding another tablespoon if you want a flavor boost.
• Tahini. This is simply ground sesame seeds! You can make homemade tahini or buy it from the store. I tested this recipe with the Soom, Whole Foods 365, and Once Again brands, so I know they all work!
• Olive Oil. This is added to help the dressing “stick” to your salad better. However, if you want an oil-free dressing, you can swap this for water. The tahini will still make it creamy!
• Garlic. Just one clove adds the perfect depth of flavor. (I tend to use a small-to-medium-sized one.)
• Salt. I always use fine Real Salt in my recipes, which is pink. If you use a different variety, you might want to start with less and add more to taste.

How to Make Green Goddess Dressing

Step 1:

In a high-speed blender, add the water, lemon juice, olive oil, fresh herbs, tahini, garlic, and salt. (I add them in that order, too, to help it break down easier.)

I usually toss in the garlic whole, but if you don’t have a high-speed blender, use a microplane or garlic press to mince it first.

Note: This recipe doesn’t make a huge batch of dressing, so it blends best in a narrow-base blender or a personal-sized one. I use my Beast Blender (affiliate link) in these photos, but I originally created it in my Vitamix 5200. Check out my Vitamix review video if you want to see how the blender shape can make such a difference in a recipe.

Step 2:

Secure the lid and blend until the dressing is smooth. Then, taste it and make any adjustments as needed. You can add extra lemon juice to make it more tangy, or another tablespoon of water to make the consistency runnier.

Transfer the blended dressing to a mason jar with a lid, and store it in the fridge until you’re ready to use it. 

Pro Tip: Use a piece of lettuce or a veggie to taste-test the dressing. That will give you a more accurate taste of how it will be on a salad or as a dip. Taste-testing directly from a spoon or your finger isn’t quite as helpful. (Tempting as it may be!)

Serving & Storage Tips

You can serve this vegan green goddess dressing right away, or keep it stored in the fridge until you’re ready to serve. It’s delicious over salads (even potato salad!), pasta, and more.

Note: This dressing will thicken even more when chilled. This is great if you plan on serving it as a dip, but you can thin it out again by running the sealed jar under warm tap water, or add a tablespoon of water and stir well, to make the creamy texture more runny again. 

Green Goddess Dressing (No Dairy or Mayo!)

4.87 from 15 votes

It's hard to find a good store-bought green goddess dressing, but luckily, you can make an amazing version at home in just minutes. I want to drink it straight from the blender! This recipe is dairy-free, so it's made with tahini instead of mayo or Greek yogurt. But don't worry, it still has the classic flavor you love, thanks to the fresh herbs! Once you taste this, you'll want to dunk everything in it… including fresh veggies, chips, and more.

prep5 mins cook0 mins total5 mins

Servings:10

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ⅓ cup water
• ¼ cup tahini (see notes)
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 1 cup fresh parsley
• 1 cup fresh cilantro (or fresh basil)
• 3 tablespoons chopped chives
• 2 tablespoons freshly chopped dill
• 1 garlic clove
• ¾ teaspoon fine sea salt

Instructions

• Add the water, tahini, olive oil, lemon juice, parsley, cilantro, chives, dill, garlic, and salt to a high-speed blender. Blend until very smooth.
• Taste the dressing, and make any adjustments as needed. You can add an extra tablespoon of water, if you prefer a thinner consistency.
• Pour the dressing into an airtight container with a lid, and store it in the fridge for up to 1 week. This dressing will thicken up when chilled, so you can thin it out again by running the sealed jar under warm tap water, or you can add an extra tablespoon of water, and stir until it reaches a pourable consistency again.

Notes

Nutrition information is for roughly 2 tablespoons of dressing, assuming you get 1 1/2 cups of dressing from this recipe. This information is automatically calculated, and is just an estimate not a guarantee.

Tahini Note: I tested this recipe with Soom, Whole Foods 365, and Once Again brands of tahini. All of these have a runny consistency and a mild nutty flavor. I also love Artisana brand, but keep in mind that a “raw tahini” will be thicker in texture and may need a little extra water to help thin-out the dressing.

Herb Note: If you don’t have all of these herbs on hand, or the exact quantities, the dressing will still turn out well! You can use fresh basil instead of cilantro, or green onions or a small shallot instead of chives. You can definitely eyeball the amounts of herbs in this case! 

Nutrition

Calories: 88kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 181mg | Potassium: 77mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 618IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg

Author: Megan Gilmore

Course: Salad

Cuisine: American

Keyword: green goddess dressing

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• Vegan Ranch Dressing
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If you try this green goddess dressing recipe, please leave a comment and star rating below letting me know how you like it.