Avocado Green Goddess Dressing (Vegan)
This avocado green goddess dressing is filled with nourishing, healthy fats and fresh herbs. It adds a creamy texture and refreshing flavour to SO many different dishes! Recipe is vegan, gluten-free, and incredibly quick + easy to make.
One of the most popular recipes on my blog is this green goddess rice bowl. What makes it really stand out is the avocado green goddess dressing it uses. That said, the creamy dressing can be used in SO many different ways, which is why I wanted to give it a post all of it’s own right here today 🙂
This healthy green goddess sauce is made vegan and a little more nutritious by swapping traditionally-used mayonnaise and sour cream with avocado. Avocado helps to add an extra boost of heart-healthy fats and dietary fiber, while still maintaining that creamy texture. And it makes it even more green than the original!
As a dietitian, I always like to balance out my meals by combining fiber-rich carbohydrates with quality proteins and healthy fats. This green goddess dressing acts as a delicious, refreshing healthy fat source that you can add to a variety of dishes. I’ve listed out a whole bunch of ways for you to use this dressing below if you need some ideas.
I’d love to know what you pair it with in the comments!
Want more dressing recipes? Check out my roundup of healthy homemade sauces + dressings for more ideas!
What Is Green Goddess Dressing?
Green goddess is a popular salad dressing that is rich, creamy, and – you guessed it – green! Typically, green goddess dressing is made with some variation of mayonnaise, sour cream, parsley, chives, anchovies, tarragon, lemon juice, and pepper.
Vegan Green Goddess Dressing With Avocado
We’re making the original green goddess dressing even MORE green and adding some healthy swaps!
Instead of mayonnaise and sour cream, this recipe uses avocado to get the same creaminess, with way more nutrition. I’ve also left out the anchovies to make this dressing completely plant-based. Instead, it gets a nice tang from apple cider vinegar and lemon.
I promise, it still tastes SO delicious, super fresh, and incredibly satisfying.
What To Serve This Dressing/Sauce With
There are so many ways you can enjoy this avocado green goddess dressing!
- Use it as a dip with fresh, raw veggies. Things like cucumber, radishes, bell peppers, carrots, and cherry tomatoes would be delicious.
- Use it as a salad dressing. It would taste great with crunchy romaine salads and with the fresh veggies listed above!
- Drizzle it over roasted veggies, like broccoli, cauliflower, sweet potatoes, or zucchini (or use it to dip these veggies into).
- Use it as a spread in sandwiches or pita wraps.
- Serve it over seafood, like salmon or with shrimp.
- Use it to add flavour to grain bowls or buddha bowls. The dressing will serve as a healthy fat – just add in your favourite veggies + proteins to balance everything out.
- Stir it into whole grains to make them nice and creamy, just like I did in this popular Green Goddess Rice Bowl With Shrimp Recipe!
Storage Notes
This green goddess dressing will keep for about 5-7 days in an airtight container or jar in the fridge.
TIP: This would be a great option to make during your weekly meal prep to keep in the fridge and add to a variety of dishes throughout the week!
Worried about the avocado browning? The lemon juice in this recipe will help prevent that 🙂
Recipe Modifications & Ingredient Swaps
- This recipe can be made to your desired consistency. For a thicker sauce to add to grain bowls, sandwiches, proteins, or to use as a dip – leave the recipe as is. If you’d like something thinner, feel free to add more liquid in the form of more water or olive oil. Do note that you may need to add a little bit more seasonings if the dressing is watered down! Simply adjust to taste.
- You can get creative and use other green herbs in this dressing, too. It’s a great way to use up anything that may be going bad! Try ones like dill, mint, basil, tarragon, or cilantro.
- If you don’t have apple cider vinegar, you can swap it with white wine vinegar instead.
- If you like things extra garlicky, feel free to add a couple more cloves 😉
Go-To Food Processor For Sauces
Mini Food Processor
I love this mini food processor to make sauces in! It’s more affordable and takes up way less space than a full-sized food processor. An excellent option for smaller recipes and if you don’t want to invest in the larger ones!
Avocado Nutrition Benefits
Avocados are rich in heart-healthy monounsaturated fatty acids that make this dressing super creamy!
They’re also an excellent source of dietary fibre, with one avocado providing 40% of your daily fibre needs.
In terms of micronutrients, avocados are a good source of:
- vitamin C
- vitamin B6
- vitamin E
- vitamin K
- folate
- magnesium
- potassium
More Healthy Sauces & Dressings
- Creamy Vegan Zucchini Pesto
- Go-To Balsamic Vinaigrette Dressing
- Vegan Red Pesto (Sun-Dried Tomatoes & Peppers)
- Herbed Yogurt Salad Dressing
- Vegan Miso Tahini Sauce
Did you give this Vegan Avocado Green Goddess Dressing Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Avocado Green Goddess Dressing (Vegan)
Ingredients
- 1 large avocado, ripe (or 2 smaller ones)
- 1 cup parsley, fresh
- 1/2 cup chives, fresh
- 2-3 cloves garlic
- 1 lemon, juice only
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1/4 cup water (or more if you prefer this thinner – see notes)
- Salt + pepper, to taste (add generously!)
Instructions
- Place all ingredients into a food processor and blend until smooth. Adjust seasonings to taste.
- Serve as desired (see notes for ideas) or store in an airtight container in the fridge.
Notes
- This recipe can be made to your desired consistency. For a thicker sauce to add to grain bowls, sandwiches, proteins, or to use as a dip – leave the recipe as is. If you’d like something thinner, feel free to add more liquid in the form of more water or olive oil. Do note that you may need to add a little bit more seasonings if the dressing is watered down! Simply adjust to taste.
- You can get creative and use other green herbs in this dressing, too. It’s a great way to use up anything that may be going bad! Try ones like dill, mint, basil, tarragon, or cilantro.
- If you don’t have apple cider vinegar, you can swap it with white wine vinegar instead.
- If you like things extra garlicky, feel free to add a couple more cloves 😉
- Use it as a dip with fresh, raw veggies. Things like cucumber, radishes, bell peppers, carrots, and cherry tomatoes would be delicious.
- Use it as a salad dressing. It would taste great with crunchy romaine salads and with the fresh veggies listed above!
- Drizzle it over roasted veggies, like broccoli, cauliflower, sweet potatoes, or zucchini (or use it to dip these veggies into).
- Use it as a spread in sandwiches or pita wraps.
- Serve it over seafood, like salmon or with shrimp.
- Use it to add flavour to grain bowls or buddha bowls. The dressing will serve as a healthy fat – just add in your favourite veggies + proteins to balance everything out.
- Mix it in a yummy pasta salad!
- Stir it into whole grains to make them nice and creamy, just like I did in this popular Green Goddess Rice Bowl With Shrimp Recipe!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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6 Comments on “Avocado Green Goddess Dressing (Vegan)”
This is brilliant, I’m in love. It’s my new go to recipe and I have it on almost everything. It’s wonderful on toasted home made bread with grilled chicken. Mmmmmm.
Hi Penny! Thanks so much for sharing your experience. I’m so happy to hear that this is your new go-to recipe!! I LOVE the idea of pairing it with toasted home made bread…you have me drooling 🙂
Exactly what I was craving for tonight’s dinner. It was very easy to make. I made half the recipe tho and, since I didn’t have chives I used a bit of onion and it came out good. I tried without the Apple cider vinegar and I didn’t like the taste, after I added that it came out delicious. Thanks!
Thank you so much for sharing your experience! That ACV is key to round out the flavours ;). I’m so happy to hear you enjoyed this one and hope it went well with whatever dinner you were making!
Do you think this would work with dried herbs if I don’t have fresh ones on hand? If so, how much would you recommend substituting? Thanks so much! Love all your recipes.
Hi Colleen! Thank you so much for the kind words. So happy to hear you enjoy my recipes!
Unfortunately I don’t think this one will work with dry herbs. The recipe uses 1.5 cups of fresh herbs, which would simply be way too much for dry!! The fresh herbs also add to the consistency/texture of the dressing. I just don’t think it would turn out very well with dry ones haha. I would save this one for the next time you hit the grocery store 🙂