How I Make the Green Goddess Salad Dressing
How I Make the Green Goddess Salad Dressing is a easy American recipe that serves 8. 40 calories per serving. Recipe by Andy Hay on YouTube.
Prep: 5 min | Cook: 2 min | Total: 12 min
Cost: $2.97 total, $0.37 per serving
Ingredients
- 1 cup Greek Yogurt (plain, full‑fat or low‑fat)
- 0.5 avocado Avocado (ripe, flesh scooped out)
- 2 tablespoons Cilantro (loosely packed, stems removed)
- 2 tablespoons Basil (fresh leaves only)
- 1 tablespoon Mint (fresh leaves, chopped)
- 1 tablespoon Chives (finely sliced)
- 1 teaspoon Lemon Zest (zested from a fresh lemon)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Capers (rinsed and drained)
- 1 clove Garlic (peeled and minced)
- ¼ teaspoon Salt (or to taste)
- ¼ teaspoon Black Pepper (freshly ground, or pinch)
- 1 teaspoon Water (optional, to thin)
Instructions
Prepare Ingredients
Rinse cilantro, basil, mint, and chives under cold water, pat dry, and roughly chop. Zest the lemon, then juice it. Mince the garlic and halve the avocado, scooping out the flesh.
Time: PT5M
Blend Dressing
Add the Greek yogurt, avocado flesh, cilantro, basil, mint, chives, lemon zest, lemon juice, capers, garlic, salt, black pepper, and a pinch of water to the blender. Blend on high until the mixture is completely smooth, stopping to scrape down the sides once.
Time: PT2M
Store Dressing
Transfer the dressing to an airtight container. Refrigerate for at least 10 minutes before using to let the flavors meld.
Time: PT1M
Nutrition Facts
- Calories
- 40
- Protein
- 2 g
- Carbohydrates
- 3 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten-Free, Keto-friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Greek Yogurt: dairy‑free yogurt, sour cream, kefir
- Instead of Avocado: silken tofu, green peas
- Instead of Cilantro: flat‑leaf parsley
- Instead of Basil: spinach, arugula
- Instead of Mint: fresh parsley
- Instead of Chives: green onion tops
- Instead of Lemon Zest: lime zest
- Instead of Lemon Juice: lime juice, apple cider vinegar (reduced amount)
- Instead of Capers: green olives, finely chopped
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
- Instead of Water: extra lemon juice, vegetable broth (tiny amount)
Equipment Needed
- Blender
- Measuring Spoons
- Knife
- Cutting Board
- Spatula or Spoon
- Citrus Zester (optional)
Critical Steps — Do Not Skip
- Blend until the dressing is completely smooth; texture is key.
- Use fresh, ripe avocado for creaminess.
Chef Tips from the Video
- Ripe avocado gives the dressing a luxurious mouthfeel; if your avocado is slightly underripe, add a splash of extra olive oil.
- For a richer version, swirl in 1‑2 teaspoons of extra‑virgin olive oil after blending.
- If you don’t have fresh herbs, frozen chopped herbs work fine—just add them directly to the blender.
Troubleshooting
Dressing is too thick.
Add water a teaspoon at a time and blend again until the desired consistency is reached.
Dressing tastes bitter or overly garlicky.
Reduce the amount of garlic or capers, and add a little more lemon juice or a pinch of sugar to balance.
Herb flavor is muted.
Use a handful of fresh herbs and blend them last, or increase the herb quantities by 25%.
Storage
Refrigerator: Up to 5 days in an airtight container.
Freezer: Not recommended; texture may separate. If frozen, use within 1 month and re‑blend after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare a full batch and store in the fridge for quick meals throughout the week.
- If the dressing thickens after chilling, whisk in a splash of water or extra lemon juice before serving.
Frequently Asked Questions
What is the cultural significance and history of Green Goddess Dressing in American cuisine?
Green Goddess dressing originated in the United States in the 1920s, inspired by a French sauce and popularized at the Palace Hotel in San Francisco. It became a staple of mid‑century American salads and is celebrated for its bright herb flavors and creamy texture.
What are the traditional regional variations of Green Goddess Dressing in the United States?
Traditional versions use mayonnaise, sour cream, and anchovies, while modern health‑focused twists—like the one from Andy Hay—swap mayo for Greek yogurt and add avocado for extra creaminess. West Coast versions often incorporate fresh cilantro and lime for a brighter twist.
How is Green Goddess Dressing traditionally served in American restaurants?
It is typically drizzled over mixed greens, served as a dip for crudités, or used as a sauce for grilled fish and chicken. In many Californian eateries, it also appears on burrito bowls and grain salads.
What occasions or celebrations is Green Goddess Dressing traditionally associated with in American culture?
Green Goddess dressing is a popular choice for summer picnics, brunch buffets, and holiday potlucks because it pairs well with a wide range of fresh vegetables and proteins, making it a crowd‑pleasing, health‑conscious option.
What makes Andy Hay’s Green Goddess Dressing special compared to classic versions?
Andy Hay’s version replaces mayonnaise with Greek yogurt for a protein boost, adds half an avocado for extra richness, and incorporates a blend of fresh herbs (cilantro, basil, mint, chives) for a vibrant flavor profile that fits clean‑eating lifestyles.
What are the most common mistakes to avoid when making Green Goddess Dressing at home?
Common errors include over‑blending which can make the dressing too thin, using underripe avocado which creates a grainy texture, and adding too much garlic or capers which can overpower the delicate herb balance.
Why does this Green Goddess Dressing recipe use Greek yogurt instead of mayonnaise?
Greek yogurt provides a tangy flavor, higher protein content, and fewer calories than mayonnaise, aligning with Andy Hay’s clean‑eating focus while still delivering a creamy base.
Can I make Green Goddess Dressing ahead of time and how should I store it?
Yes, the dressing can be prepared up to five days in advance. Store it in an airtight container in the refrigerator; give it a quick stir or shake before each use to recombine any settled ingredients.
What texture and appearance should I look for when making Green Goddess Dressing?
The finished dressing should be smooth, glossy, and thick enough to coat a spoon but still pourable. It should have a vibrant green hue from the fresh herbs; any specks indicate under‑blending.
How do I know when Green Goddess Dressing is done cooking?
Since there is no heat involved, the dressing is done when it reaches a uniform, creamy consistency after blending. Taste and adjust seasoning before transferring to storage.
What does the YouTube channel Andy Hay specialize in?
The YouTube channel Andy Hay focuses on simple, health‑focused recipes that emphasize fresh ingredients, quick preparation, and practical tips for everyday home cooks.
How does the YouTube channel Andy Hay’s approach to American healthy cooking differ from other cooking channels?
Andy Hay prioritizes minimal equipment, nutrient‑dense ingredients, and clear, step‑by‑step explanations, often swapping traditional high‑fat components for lighter alternatives like Greek yogurt or avocado, which sets his style apart from more indulgent or technique‑heavy channels.
Last updated: September 1, 2026
