Quick and Easy Green Goddess Avocado Dressing

Ingredients

• 2 each Avocado (ripe, flesh only; scoop as close to skin as possible)
• 1/4 cup Olive Oil (extra‑virgin; half added before blending, half drizzled in slowly)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Chives (chopped)
• 1 teaspoon Fresh Tarragon (chopped)
• 1 clove Garlic (minced)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Almond Milk (unsweetened; add 1 tbsp at a time until desired thickness)
• 1/4 teaspoon Salt (or to taste)
• 1/8 teaspoon Black Pepper (freshly ground, or to taste)

Instructions

1. Prepare Avocados

   Cut each avocado in half lengthwise, remove the pit, and scoop out the flesh with a spoon, staying as close to the skin as possible to capture all the green flesh.

   Time: PT2M

2. Add Initial Ingredients to Processor

   Place the avocado flesh, half of the olive oil (2 Tbsp), chopped parsley, chives, tarragon, minced garlic, and lemon juice into the food processor.

   Time: PT1M

3. Blend Until Smooth

   Pulse the processor on high until the mixture is smooth, stopping to scrape down the sides with a spatula.

   Time: PT30S

4. Emulsify Remaining Olive Oil

   With the processor running, slowly drizzle the remaining olive oil (2 Tbsp) in a thin stream to create an emulsion.

   Time: PT1M

5. Final Blend

   Scrape the sides again and pulse briefly to ensure a uniform texture.

   Time: PT30S

6. Adjust Thickness with Almond Milk

   Add almond milk one tablespoon at a time, blending after each addition, until the dressing reaches your desired pourable consistency.

   Time: PT1M

7. Season and Store

   Taste the dressing, add salt and pepper as needed, then transfer to an airtight container and refrigerate.

   Time: PT30S

Nutrition Facts

Calories

100

Protein

1 g

Carbohydrates

4 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Avocado: ripe mango puree (different flavor), silken tofu (for vegan, less avocado flavor)
• Instead of Olive Oil: avocado oil, canola oil
• Instead of Fresh Parsley: cilantro, basil
• Instead of Fresh Chives: green onion tops, leek greens
• Instead of Fresh Tarragon: dry tarragon (use 1/3 amount), fresh dill
• Instead of Garlic: garlic powder (1/8 tsp), shallot
• Instead of Lemon Juice: lime juice, apple cider vinegar (1 tbsp)
• Instead of Almond Milk: regular milk, soy milk, oat milk
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper, ground cayenne (pinch for heat)

Equipment Needed

• Food Processor
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• Small Bowl
• Airtight Container

Critical Steps — Do Not Skip

• Scooping avocado flesh as close to the skin as possible to capture all green goodness.
• Slowly drizzling the remaining olive oil while the processor is running to create a stable emulsion.
• Adding almond milk gradually to control the final thickness.

Chef Tips from the Video

• Use fully ripe avocados for maximum creaminess.
• Freshly squeezed lemon juice brightens the flavor and helps prevent browning.
• Extra‑virgin olive oil adds depth; avoid low‑quality oil.
• Chill the dressing for 15 minutes before serving to let the flavors meld.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days. Shake or stir before using.

Freezer: Not recommended; the dressing may separate after thawing.

Room temperature: Can sit at room temperature for up to 2 hours; keep chilled for longer periods.

Make-Ahead Tips

• Prepare the dressing up to 3 days ahead; store chilled and give a quick stir before serving.
• If the dressing separates, re‑blend with a splash of olive oil.

Frequently Asked Questions