This avocado green goddess dressing is a creamy, versatile sauce that works beautifully as a salad dressing, a plant-based dip, or a sandwich spread. It’s vegan, gluten-free, paleo and Whole30-friendly — and it comes together in about five minutes.
Traditional green goddess dressings often rely on mayo or sour cream and sometimes anchovy for extra depth. This lighter, vegan version uses ripe avocado, fresh lemon, and capers to deliver a bright, salty, tangy balance, rounded out by plenty of fresh herbs.
In this post:
- Why you’ll love this recipe
- Avo green goddess ingredients & substitutes
- How to make vegan green goddess salad dressing
- How to use avocado green goddess sauce
- How to store avocado dressings
- Frequently asked questions
- Avocado green goddess dressing recipe card
Why you’ll love this creamy salad dressing
This avocado green goddess dressing brightens salads and bowls with creamy texture and fresh herbal flavour.
Additional reasons to love it:
- Fast and easy: A food processor or blender is all you need to blend ripe avocado and herbs into a smooth dressing in under five minutes.
- Diet-friendly: Vegan, dairy-free, gluten-free, nut-free, paleo and Whole30 options make it suitable for many eating styles.
- Extremely versatile: Use it as a dressing, dip, or spread on sandwiches and wraps.
- Full of flavour: Creamy avocado, citrus, garlic and capers deliver a bright, well-balanced sauce that complements many dishes.
Avo green goddess ingredients & substitutes
This recipe relies on a handful of fresh ingredients, so good-quality produce makes a noticeable difference. The recipe is flexible — here are easy swaps if you need them:
- Avocado: Use one ripe medium avocado (about 1 cup flesh). You can also use thawed frozen mashed avocado if fresh avocados aren’t available.
- Fresh herbs: Basil makes a great base. Try parsley, dill, cilantro (coriander) or mint alone or in combination.
- Green onion: Spring onions, shallot, or chives work well.
- Olive oil: Adds silkiness and a peppery note. For a dairy or oil-free option, omit the oil or replace with a little water to thin the dressing.
- Lemon: Fresh lemon juice (2–3 tbsp) and a tsp of zest brighten the dressing. Lime juice or a splash of apple cider vinegar are fine alternatives.
- Garlic: Fresh clove tastes best; substitute 1/2 tsp garlic powder if needed.
- Capers: Brined capers add salty umami. For a non-vegan umami boost, you can use chopped anchovy fillets or a small amount of grated parmesan.
- Salt & pepper: Sea or kosher salt and freshly ground black pepper to taste. Add a pinch of chili or jalapeño for heat.
How to make avo green goddess dressing
This dressing is quick to prepare. A food processor or high-speed blender produces the creamiest result; a stick blender or mini processor works for smaller batches.
Step 1: Gather ingredients
Add the chopped herbs, green onion, garlic, capers, lemon juice and zest, and olive oil to the bowl of a food processor or blender.
Step 2: Prep the avocado
Cut the avocado in half, remove the pit, and scoop the flesh into the processor bowl.
Step 3: Blend and adjust
Pulse or blend until the sauce is smooth and vibrantly green. Scrape the sides as needed. For a thicker dip leave it as is; to use as a pourable dressing, add cold water or extra oil a tablespoon at a time until you reach the desired consistency.
Taste and adjust salt, lemon juice, or pepper before serving.
How to use avocado green goddess sauce
Drizzle over salads: Swap in this vibrant avocado dressing for Caesar or ranch for a fresh, healthy twist.
Replace mayo in cold salads: Use it in coleslaw, egg salad, tuna or potato salad for a creamy, lighter alternative.
Spoon over grain bowls: Add dollops to bowls with grains, roasted vegetables, greens and seeds for extra creaminess and herb flavor.
Serve as a dip: It’s a crowd-pleasing dip for raw vegetables, chips, or as part of a mezze or falafel platter, suitable for many dietary preferences.
Spread on sandwiches: Use as a creamy spread on toasted bread, wraps, or pita for extra moisture and flavour.
How to store avocado dressings
Avocado browning is caused by oxygen exposure. Citrus juice helps slow this process.
To store: place the dressing in an airtight container or freezer bag, press out air bubbles, and drizzle a little extra lemon or lime juice over the surface before sealing. Refrigerate for up to three days or freeze for up to three months. Thaw in the refrigerator before using.
If you enjoy working with avocados, try different tips and recipes to make the most of them in your kitchen.
Frequently asked questions
A creamy dressing made from avocado and fresh herbs with lemon and garlic. It’s great on salads, as a dip, or on sandwiches.
Typical ingredients include avocado, mixed fresh herbs, lemon juice, garlic, capers, olive oil (optional), salt and pepper. Non-vegan options can include mayo, Greek yogurt, or sour cream.
Yes. Use extra avocado and lime or lemon juice for a vegan, mayo-free version. For a non-vegan alternative, add Greek yogurt or sour cream to taste.
Salad recipes to serve with avocado green goddess dressing
- Arabic chopped salad
- Herbed potato salad
- Bulgur wheat salad (use green goddess instead of tahini dressing)
- Kale, quinoa and chickpea salad (swap preserved lemon dressing for green goddess)
Avocado Green Goddess Dressing Recipe
Equipment
-
Food processor – or a blender.
Ingredients
- 1 cup packed fresh chopped herbs, see notes
- 2 green onions, roughly chopped
- 1 garlic clove, roughly chopped
- 2 teaspoons capers
- 2 tablespoons olive oil
- 1 lemon, squeezed for 2 tbsp juice plus 1 tsp zest
- ¼ teaspoon sea salt, more to taste
- 1 medium avocado, about 1 cup flesh
- black pepper to taste
Instructions
-
Place the mixed herbs, green onion, garlic, capers, olive oil, lemon juice and zest, and salt in the bowl of a food processor or blender.
-
Cut the avocado in half and scoop the flesh into the food processor bowl. Process until smooth and green.
-
The texture will be thick and creamy, perfect for a dip or mayo substitute. Add water or more olive oil if you want a thinner dressing.
-
Adjust salt and black pepper to taste.
-
Store the dressing in the fridge for up to three days or freeze for up to three months.
Notes
- Use any combination of soft herbs such as basil, parsley, dill, mint, tarragon, or cilantro—adjust to taste and availability.
- Refer to the ingredients and substitutes section if you need alternatives for any item.
More plant-based dips, spreads, and salad dressing recipes
- Easy guacamole without onion or tomato
- Vegan basil pesto
- Green tahini sauce
- Zhoug sauce (Middle Eastern cilantro sauce)
- Harissa hummus
- Chili lime salad dressing