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Green Goddess Dressing

By Holly Darnell, RD

July 2, 2026

Green goddess dressing is typically store-bought or had at a restaurant, but did you know you can easily make your own that tastes just as good yet is also much healthier? Rather than suspect oils and processed ingredients such as preservatives and emulsifiers, you’re going to use the best natural ingredients for a marvelous green goddess dressing or dip.

This homemade green goddess dressing recipe is creamy, fresh, tangy and herb-forward, with avocado, Greek yogurt, olive oil, lemon juice, apple cider vinegar and plenty of green herbs blended together in minutes. Use it as a green goddess salad dressing, a dip for vegetables, a spread for wraps and sandwiches, or a flavorful sauce for bowls, roasted vegetables and protein-rich meals.

At a San Francisco hotel (the Palace) in 1923, this recipe was invented for a well-known actor (George Arliss) who stayed and who was starring in the play "The Green Goddess." It used to be served over canned artichoke, which was considered a delicacy at that time, and used tons of mayo.

By the 1960s, it had made its way into a bottle on grocery shelves. By the 1980s, you’d find green goddess dressing at more self-serve salad bars.

While a better version of green goddess stays on the menu at the Palace Hotel even today, you can whip up your own dressing.

Unlike many classic versions that rely heavily on mayonnaise, this version gets its creamy texture from avocado and Greek yogurt. That helps keep the dressing rich and satisfying while giving it a fresher, lighter taste that works well with everyday salads, snack plates and meal-prep bowls.

Key ingredients

A good dressing, of course, needs good fats for the right consistency as well as creating some satiety. In this green goddess, we go with two long-time favorites, avocado and olive oil, alongside Greek yogurt, which also will add some protein to the mix.

For flavor and plenty of that light green color, we add several herbs: parsley, dill, cilantro and chives. These will be pulsed up in the food processor.

Fresh herbs are what give green goddess dressing its signature color and bright flavor. Parsley brings a clean, grassy taste, dill adds a slightly tangy, garden-fresh note, cilantro gives it extra brightness, and chives provide a mild onion-like finish without overpowering the dressing.

You also want some tartness in a good dressing, so here both lemon juice and apple cider vinegar help accomplish that.

If you prefer a thinner green goddess salad dressing, add a small splash of water, lemon juice or additional olive oil, and pulse again until it reaches your preferred consistency. For a thicker green goddess dip, use a little less liquid, and let the dressing chill before serving.

Garlic, sea salt and black pepper are also important elements to complete the flavor profile. And to complete the nutrition profile, Multi Collagen Protein is also used for some skin, gut and joint benefits.

Speaking of nutrition facts, the macronutrients in each 126-calorie serving are top-notch: 6 grams of carbs, 11 grams of fat and 2 grams of fat.

What does green goddess dressing taste like?

Green goddess dressing tastes creamy, tangy, savory and herbaceous. The avocado and Greek yogurt create a smooth base, while the lemon juice and apple cider vinegar add brightness.

Garlic, chives, parsley, dill and cilantro round it out with a fresh, garden-inspired flavor that pairs well with crisp vegetables, leafy greens and simple protein dishes.

How to make green goddess dressing

While there are 13 ingredients, this one is a cinch. In a food processor, add in the garlic, avocado, yogurt, parsley, dill, cilantro, chives, Multi Collagen Protein powder, sea salt, pepper, lemon juice, vinegar and olive oil.

Pulse until well combined. Use immediately as a salad dressing or a dip for freshly cut veggies.

What's not being used, scrape into an airtight container and place in the fridge. Use within five days.

Ways to use green goddess dressing

This green goddess dressing recipe is versatile enough to use well beyond a basic salad. Drizzle it over lettuce, arugula, spinach or mixed greens; serve it as a dip with cucumbers, carrots, bell peppers and celery; spread it on wraps or sandwiches; or spoon it over roasted vegetables, grain bowls, baked potatoes, eggs, grilled chicken or wild-caught fish.

It also works well as a meal-prep sauce because a small amount adds creamy texture and fresh flavor to simple ingredients. If the dressing thickens in the refrigerator, stir in a splash of water, lemon juice or olive oil before serving.

Other healthy dressings

• Honey Dijon vinaigrette dressing

• Caesar dressing

• Basil pesto

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.