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green goddess dressing & dip

Green Goddess Dressing

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


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


  • 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


  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. 



*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.