Green Goddess Dressing

Creamiest, Herby, and Bright

If there’s one dressing I always want in my fridge, it’s this one.

It’s bright, creamy, fresh, and packed with herbs, but this version leans lighter by using more Greek yogurt than mayo. You still get that silky richness, but with extra protein and a clean, tangy finish.

It’s the kind of sauce that makes a simple salad feel special and turns grilled chicken into something you’d order at a café. Bonus, it lasts amazingly in the fridge all week!

Creamy Avocado Green Goddess Dressing

Ingredients

• 1 cup plain Greek yogurt

• ½ cup good-quality mayonnaise

• 1 cup chopped scallions (white and green parts, about 6–7 scallions) or substitute 1 shallot

• 3 garlic cloves

• 1 cup chopped fresh basil leaves

• ¼ cup freshly squeezed lemon juice (about 2 lemons)

• 2 teaspoons anchovy paste (optional, but adds the most delicious flavor)

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• ½ cup sour cream

• 1 ripe avocado

• 1–2 tablespoons olive oil, to thin

How to Make It

Add all ingredients to a blender or food processor and blend until completely smooth and creamy.

Taste and adjust as needed. Add more lemon for brightness, more salt if needed, or a little more olive oil if you prefer a thinner dressing. If you keep it a bit thicker, it also makes an amazing veggie dip.

That’s it — just a few minutes and done.

Why This Ratio Works

Using 1 cup Greek yogurt and ½ cup mayo keeps this dressing creamy without feeling too heavy. The Greek yogurt adds protein and a subtle tang, while the mayo and sour cream give it that classic rich green goddess texture. The avocado brings everything together into the silkiest, creamiest consistency.

The lemon, basil, scallions, and garlic keep it tasting fresh and vibrant, while the anchovy paste adds a savory depth that makes the whole dressing feel extra balanced.

What It Tastes Like

It is bright from the lemon, fresh from the basil and scallions, creamy from the yogurt, sour cream, and avocado, and deeply flavorful in the best way. It tastes rich yet refreshing all at once.

My Favorite Way to Use It: Mason Jar Salads for the Week

One of my favorite ways to use this dressing is for meal-prepped salad jars in large mason jars for easy lunches all week.

To build them, start with the green goddess dressing on the bottom of each jar. This keeps everything flavorful while preventing the lettuce from getting soggy. Then layer in the rest of your ingredients from heavier to lighter.

I like to add:

• white beans or garbanzo beans

• shredded carrots

• pan-seared chicken

• celery

• chopped broccoli

• romaine on top

Keeping the romaine at the very top helps it stay crisp and fresh until you are ready to eat. When lunchtime comes around, just shake the jar if there is enough room or pour it into a bowl and toss everything together.

These salads are hearty, full of texture, and such a nice grab-and-go lunch to have waiting in the fridge.

Other Ways to Use It

This dressing is also delicious in so many other ways:

• tossed with romaine, grilled chicken, and shaved parmesan

• spread on sourdough sandwiches

• drizzled over salmon

• spooned over roasted potatoes

• used as a dip for vegetables or crispy smashed potatoes

• added to grain bowls with quinoa and roasted veggies

It is also incredible as a sauce for grilled steak or shrimp.

Storage Tips

Because of the avocado and fresh herbs, store this dressing in an airtight container in the refrigerator. It is best enjoyed within a few days for the freshest flavor and color.

If you are using it for mason jar salads, the layered jars should keep nicely in the fridge for several days as long as the dressing stays on the bottom and the romaine stays on top.

If it thickens in the fridge, stir in a teaspoon of water, lemon juice, or olive oil.

I hope you love this recipe as much as I do. Tag me @weeknight_homemaker if you try it!

With love,

Lauren