Have you ever heard of Green Goddess Dressing? I’d heard of it, but never paid too much attention to what it was because it just sounded a little weird. Turns out it’s a super simple, fresh, and delicious dressing that uses herbs from the spring and summer garden. Since I do a lot of my own dressings, I thought to myself why not try this one?
So what does the green goddess dress and why is she green? The green goddess has been around for a long time. As with any classic recipe, it is frequently reinvented.
The basis of the original was mayonnaise or a combination of mayonnaise and sour cream. In my version, I use plain yogurt. Since I make my own yogurt I usually have a bunch of plain yogurt on hand and I was happy to find a new way to use some of it. It gives the vinaigrette a nice acidity, lightness and a touch of probiotics.
The vibrant green hue comes from a combination of fresh herbs, the best part about this recipe is that I can use any herbs I have in the fridge or in the garden. Each time I have made it it has been a little different, but still delicious.
Here are some of the herbs I have tried (from the garden if possible!):
- Fennel fronds
- Fresh basilic
- Green onion
If you’re looking for a specific flavor profile (like Mexican or Greek), try focusing on herbs that match that cuisine. Like more cilantro and green onion for the Mexican or more fennel and mint for the Greek.
Creative ways to use the green goddess
Since the Green Goddess is made with yogurt and fresh herbs, it doesn’t keep as long as vinaigrette-style dressings. When we only use part of a batch with dinner, I try to find other ways to use the rest throughout the week.
After some experimentation I found that we really like doing it eggs for a frittata for breakfast, as a vegetarian dip at lunchtime, and even as a sauce for roasted vegetables or chicken for dinner.
Knowing what else is creative, modifying the recipe like that use avocado to make green goddess without dairy!
Green Goddess Dressing Recipe
This Green Goddess Dressing is a simple creamy dressing filled with fresh herbs.
- 1 ½ cups fresh herbs (packaged, such as basil, cilantro, parsley, tarragon, fennel leaves, dill, green onion)
- 1 Chopped off plain yogurt
- ½ teaspoon salt
Try using leftovers as a dip for vegetables or roast chicken or mixed with eggs in a frittata or quiche.
Calories: 23kcal | Carbohydrates: 2g | Protein: 1g | Large: 1g | Saturated fat: 1g | Cholesterol: 4mg | Sodium: 166mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 978UI | Vitamin C: 15mg | Calcium: 53mg | The iron: 1mg
Do you make a green goddess dressing? What are you doing differently?