zenbelly

recipes for real life

  • About
  • Cookbooks
  • Recipes
  • House & Home

Green Goddess Dressing (paleo + dairy-free)

April 22, 2019 by zenbelly 2 Comments

I have had this recipe for Green Goddess Dressing in drafts for a while now. I made it for a dinner with friends weeks ago, and then perfected it a week or so later*, and finally got photos of it uploaded yesterday. And while it wasn’t my plan, it feels serendipitous that it will finally be published today, on Earth Day. (*sorry, friends who came to dinner and had the test run)

green goddess dressing

Green Goddess Dressing is perfect for Earth Day, and for just about any day of the year for that matter. 

In the springtime, my idea of a perfect salad is shaved veggies from the farmers market, butter lettuce, and this dressing. Green Goddess Dressing typically is made with sour cream, but you won’t miss it in this dairy-free version; the aioli base gives it creaminess and the lemon juice gives it tang. Don’t be put off by the anchovies! They give this dressing a backbone, without it you won’t get the umami to hold up the brightness of the herbs. 

green goddess dressing & dip

The consistency of this dressing is creamy and perfect for drizzling over a fresh salad or grilled or roasted veggies, and also thick enough to serve as a dip. If you’re using a stick blender to make it (highly recommended), it will come together in a breeze and be done in less than 5 minutes. A regular blender will work too, but foolproof emulsions are the stuff of stick blenders. 

green goddess dressing

Looking for more homemade salad dressing recipes? Just so happens I love making my own dressings 😀 

  • Basil-Lime Vinaigrette 
  • Lemon Tahini Dressing
  • Maple-Dijon Vinaigrette 
  • Sesame Citrus Dressing
Print

Green Goddess Dressing

green goddess dressing & dip
Print Recipe
Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

fresh and bright and herbacious, this paleo and dairy-free Green Goddess Dressing is a breeze to make. 

  • Author: Simone Miller
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup
  • Category: condiment

Ingredients

  • 1 egg*
  • 2 tablespoons lemon juice, (plus more if needed)
  • 2 anchovies
  • 1 garlic clove, minced or grated ((I like using a microplane to grate / mince my garlic!))
  • 1/2 cup light olive oil or avocado oil
  • 1/2 cup parsley leaves
  • 2 tablespoons tarragon leaves
  • 2 tablespoons chopped chives
  • salt to taste

Instructions

  1. Crack the egg into a 2 quart wide mouthed jar (or similar vessel), and add the lemon juice, anchovies, and garlic. Blend with a stick blender for 30 seconds or so, until it’s well blended. 
  2. With the motor running, pour in the oil. it will thicken and emulsify, becoming smooth and creamy. 
  3. Add the parsley, tarragon, and chives. Blend until smooth. 
  4. Taste for seasoning (dipping in a piece of mild lettuce is the best way to taste dressings), and add salt or more lemon juice, if needed. If the dressing is a bit too thick to pour, you can add a tiny bit of water (if it’s tangy enough) or lemon juice (if it’s not). 
  5. Store in the refrigerator and use within 4 days. 

Notes

 

*If pregnant or immunocompromised and would rather skip the raw egg, replace the egg and oil with 2/3 cup high quality store-bought mayonnaise. Just add all of the ingredients to the jar and blend until smooth. 

 

Anchovies packed in oil are easily found in the canned fish section of your supermarket. 

Did you make this recipe?

Tag @zenbelly on Instagram and hashtag it #zenbelly

 


All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.

Filed Under: condiments & sauces, Appetizers, Essentials, Mother's Day Tagged With: dairyfree green goddess dressing, green goddess dressing, paleo green goddess dressing

« Quinoa Tabouli (gluten-free, dairy-free, nut-free, vegan)
safer swaps – safe and effective products for your home and body »

you might also like:

Comments

  1. Lindsay says

    April 22, 2019 at 12:39 pm

    I’m pregnant and probably should skip the raw egg – any substitute ideas?

    Reply
    • zenbelly says

      April 22, 2019 at 6:38 pm

      Congrats! You could blend the other ingredients (aside from the oil) into mayonnaise that’s been pasteurized! Around 3/4 cup mayo should be the right amount. I should add that to the post 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

About Me (Hi! I’m Simone)

Hello, and Welcome! I'm so glad you're here. Why? Because my most favorite thing is to help home cooks feel like pros in their kitchens. A little about me... I've been cooking professionally for a long time - around 25 years - and ...

Read More »

Archives

Privacy Policy

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress