How to make a creamy Green Goddess Salad Dressing
How to make a creamy Green Goddess Salad Dressing is a easy American recipe that serves 4. 250 calories per serving. Recipe by Kelly’s Clean Kitchen on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $7.00 total, $1.75 per serving
Ingredients
- 2 medium Avocado (ripe, flesh only)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3 tablespoons Olive Oil (extra‑virgin)
- 2 tablespoons Water (room temperature)
- 2 tablespoons Fresh Dill (chopped)
- 2 tablespoons Fresh Basil (chopped)
- 2 stalks Green Onions (white and green parts, chopped)
- 1 clove Garlic (minced)
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper (freshly ground)
- ½ small head Green Cabbage (shredded)
- 2 cups Arugula (loosely packed)
- ¼ cup Fresh Basil (for salad) (torn)
Instructions
Blend the Avocado Herb Dressing
Add the avocado flesh, lemon juice, olive oil, water, dill, basil, green onions, garlic, salt, and pepper to the blender. Blend on high until the mixture is completely smooth and creamy.
Time: PT5M
Prepare the Vegetables
Shred the green cabbage thinly, wash and dry the arugula, and tear the additional basil leaves. Place all vegetables in a large mixing bowl.
Time: PT8M
Combine and Toss
Pour the creamy avocado dressing over the vegetables. Toss gently until every leaf is evenly coated.
Time: PT2M
Serve
Transfer the tossed salad to a serving bowl or plates. Serve immediately or refrigerate for up to 2 hours before serving.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 15g
- Fat
- 18g
- Fiber
- 7g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Whole30-Friendly
Ingredient Substitutions
- Instead of Avocado: Frozen avocado puree
- Instead of Lemon Juice: Lime juice
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Fresh Dill: Dill weed
- Instead of Fresh Basil: Thai basil
- Instead of Green Onions: chives
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Green Cabbage: red cabbage
- Instead of Arugula: baby spinach
- Instead of Fresh Basil (for salad): spinach
Equipment Needed
- Blender
- Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Salad Spinner (optional) (optional)
Critical Steps — Do Not Skip
- Blending the avocado dressing to a smooth, creamy consistency.
- Shredding the cabbage thinly to ensure even texture.
Chef Tips from the Video
- For extra brightness, add a splash of white wine vinegar to the dressing.
- Use ice‑cold water in the blender to keep the dressing cool and emulsified.
- Serve the salad over a bed of chilled plates for a refreshing summer presentation.
Troubleshooting
Dressing is too thick.
Add a tablespoon of water at a time and blend until the desired pourable consistency is reached.
Dressing is too thin.
Add another half avocado or a tablespoon of olive oil and blend again.
Cabbage releases too much water and makes the salad soggy.
After shredding, sprinkle a pinch of salt, let sit 5 minutes, then pat dry with paper towels.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Keep dressing separate if preparing ahead.
Freezer: Not recommended; the avocado dressing separates when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The avocado dressing can be made up to 2 days ahead; store in a sealed jar and stir before using.
- Keep the shredded cabbage in a separate container to stay crisp.
Frequently Asked Questions
What is the cultural significance and history of Green Goddess dressing in American cuisine?
Green Goddess dressing originated in the 1920s at San Francisco’s Palace Hotel, where it was created as a fresh herb‑based sauce for salads. It became popular across the United States as a vibrant, herb‑forward alternative to creamy ranch.
What are the traditional regional variations of Green Goddess salad in the United States?
In the West Coast, the dressing often includes avocado and fresh herbs, while Midwest versions may rely more on mayonnaise and chives. Some Southern takes add buttermilk for extra tang.
How is Green Goddess salad traditionally served in American restaurants?
It is typically presented as a mixed green salad with shredded cabbage, arugula, and fresh herbs, all tossed in the creamy herb dressing and served chilled as a starter or light main course.
What occasions or celebrations is Green Goddess salad traditionally associated with in American culture?
Because it’s light and refreshing, Green Goddess salad is popular at summer barbecues, brunches, and holiday luncheons where a fresh, colorful side dish is desired.
What authentic traditional ingredients are essential for a classic Green Goddess dressing versus acceptable substitutes?
The classic dressing uses anchovies, mayonnaise, sour cream, chives, parsley, tarragon, lemon juice, and vinegar. Kelly’s Clean Kitchen’s version swaps the dairy base for avocado and uses fresh dill and basil for a healthier twist, while still keeping the herb profile.
What other American dishes pair well with Green Goddess salad from Kelly’s Clean Kitchen?
It pairs beautifully with grilled chicken, fish tacos, roasted salmon, or as a side to a hearty sandwich or burger, adding a bright contrast to richer proteins.
What makes Kelly’s Clean Kitchen’s Green Goddess salad special in the context of modern American cuisine?
Kelly’s Clean Kitchen emphasizes clean, whole‑food ingredients; the avocado‑based dressing provides creaminess without dairy or processed mayo, making the salad both nutritious and indulgent.
What are the most common mistakes to avoid when making Green Goddess salad at home?
Common errors include using underripe avocados, which create a gritty texture, and over‑blending the dressing, which can cause separation. Also, failing to dry the shredded cabbage leads to a soggy salad.
Why does this Green Goddess recipe use avocado instead of traditional mayonnaise?
Avocado offers natural creaminess, healthy monounsaturated fats, and a fresh flavor that complements the herbs, while keeping the dressing dairy‑free and lower in processed ingredients.
Can I make Kelly’s Clean Kitchen Green Goddess salad ahead of time and how should I store it?
Yes. Prepare the avocado dressing up to two days in advance and keep it sealed in the refrigerator. Store the shredded cabbage and arugula separately, then toss together just before serving to maintain crunch.
What does the YouTube channel Kelly’s Clean Kitchen specialize in?
The YouTube channel Kelly’s Clean Kitchen specializes in clean‑eating recipes that focus on whole, minimally processed ingredients, offering step‑by‑step tutorials for healthy home cooking.
How does the YouTube channel Kelly’s Clean Kitchen’s approach to American salad recipes differ from other cooking channels?
Kelly’s Clean Kitchen emphasizes ingredient transparency, low‑fat alternatives, and detailed kitchen organization tips, whereas many other channels may rely on store‑bought dressings or less health‑focused methods.
Last updated: August 28, 2026
