Instructions
- 1.Combine all of the ingredients (minus the olive oil) in the bowl of a food processor or blender. Process until smooth and combined.
- 2.With the blender running, slowly drizzle in olive oil until desired consistency is formed. Taste and add more salt/pepper, lemon juice, or both, if needed. For thinner dressing, blend in 2 Tablespoons extra of water or milk.
- 3.Use right away or place in a sealed container and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days. If using avocado, the dressing will last 3-4 days. Add a splash of lemon juice after each use (for the avocado version) to keep it fresh. This Green Goddess Dressing recipe is made with simple ingredients and healthy fats for a flavorful salad dressing that is easy to make and vegan friendly. Keep it stocked in your fridge for quick meals and nutritious salads! 0 seconds of 1 minute, 11 secondsVolume 90%
- 4.
- 5.Notes
- 6.Tahini creates thinner texture and the dressing will last longer in the fridge vs using avocado. I also like using both together (1/4 tahini and 2 slices of avocado) for a richer texture/flavor.
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Ingredients
- 1/2 medium ripe avocado (peeled) or 1/3 cup tahini. Both help create creamy taste/texture. See notes*
- 1/2 cup chopped scallions/green onions (white parts removed)
- 1/3 cup coconut milk
- 1/3 cup loosely packed (chopped/torn) parsley
- 1/3 cup loosely packed fresh basil and/or chive (loosely chopped before measuring)
- 2 Tablespoons tamari sauce (use coconut aminos for Whole 30)
- 2 teaspoons lemon juice
- 1 teaspoon minced garlic or 2 garlic cloves
- 1/4 to 1/2 teaspoon sea salt and black pepper each (to taste)
- Olive oil as needed (1/4 to 1/3 cup)
- Thinner consistency option – Add water/non dairy milk