Greens and Green Goddess Dressing


Blending fresh seasonal herbs, avocado, and Greek yogurt along with lemon juice, olive oil and either an anchovy or some capers creates a refreshing salad dressing, and is quick and easy to make in a food processor.

I have experimented with several Green Goddess dressing recipes and have finally ended up with this hybrid version of my own, inspired by what I’ve got growing in my potted herb garden, and our family love affair with avocados. It is easy peasy to make in a food processor, (or mortar and pestle), refreshing and well-balanced, and tastes wonderful on just about any type of green salad – though because of its own unique flavors, I often prefer it with just simple mixed greens. Those shown here are from our garden boxes! If you prefer a thinner dressing, add a bit more olive oil and/or a little milk. To serve it as a dip for crudités of vegetables, add more yogurt or avocado to thicken. Taste and adjust any of the amounts of ingredients until you get the desired “zing” in your mouth! It will keep it in the fridge for up to three days – though it never lasts that long at our house!

Such a pretty palette I think I might want to paint this.
Mixed greens from our very own garden boxes!
I adore eating salads from beautiful wooden bowls.
Green Goddess gorgeousness.
Print Recipe
5 from 1 vote

Green Goddess Dressing

Quick and easy to make, this refreshing, herby, creamy but light and well-balanced dressing will elevate any green salad.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Californian, Mediterranean
Keyword: dressing, easy peasy, fresh herbs, Greek, greens, Quick & Easy
Servings: 2 cups
Author: Kirsten Getchell


  • food processor (or mortar and pestle)


  • 1 clove garlic, peeled
  • 1 small shallot, peeled optional
  • 1 small or half a large avocado, peel and seed removed
  • 3/4 cup plain Greek yogurt
  • 1 big handful fresh parsley
  • 1 small handful fresh basil leaves
  • 1 small handful fresh tarragon leaves
  • 2 tbsp lemon juice
  • 1 tbsp lime juice optional
  • 1 tsp capers OR 1 anchovy filet
  • 1/2 cup extra virgin olive oil to taste, more for a thin, less for thick dressing
  • Kosher salt and fresh ground pepper to taste


  • In a food processor, pulse together all the ingredients except for the olive oil, lemon and lime juice, and salt and pepper, until minced and incorporated.
  • Remove the top and squeeze in lemon juice, and lime juice, if using, and pulse again to incorporate.
  • While the food processor is running in the on position, drizzle in the olive oil.
  • Season with a pinch or two of Kosher salt and a few grinds of fresh pepper, to taste.
  • Taste the dressing and add more olive oil or lemon or lime juice, if desired.


If using a mortar and pestle, make a paste of the garlic and shallot if using, first, then macerate the other ingredients in except the olive oil. Stir that in with a spoon, season with salt and pepper to taste, adjust if desired.


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  1. 5 stars
    Y E S! This is just magnificent! I’m thrilled I found your site!

    1. Kirsten Getchell Author says:

      5 stars
      Thanks! I hope you enjoy them around your table!

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