Inspired by the classic green goddess dressing, but with a much punchier, vibrant flavor. This recipe is my go-to secret weapon for transforming simple salads, roasted vegetables, or even a plate of chicken wings into something truly special. It’s incredibly creamy, packed with savory herbs, and has a tangy finish that will have you coming back for more. The best part? You just shake everything together in a jar. Make up a batch and you’ll see exactly what I mean!
Ingredients
• ½ cup / 120 ml light-tasting oil, such as avocado oil or light olive oil
• ½ cup / 105 g mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons dried chives
• 2 teaspoons coconut aminos
• 2 teaspoons Dijon mustard
• 2 teaspoons dried parsley
• 1 teaspoon distilled vinegar
• 1 teaspoon garlic powder
• ½ teaspoon dried tarragon leaves
• ¼ teaspoon finely ground sea salt
Instructions
1. Place all the in a 16-ounce / 475-ml or larger airtight container. Cover and shake vigorously until fully combined and creamy.
2. When ready to serve, give the container another quick shake to re-incorporate everything and enjoy.
Nutritional Information
• Per tablespoon, made with avocado oil and homemade mayonnaise
• Calories: 75 | Total Fat: 8.2 g | Saturated Fat: 1 g | Sodium: 45 mg | Carbs: 0.2 g | Net Carbs: 0.2 g | Sugars: 0 g | Protein: 0.1 g
Pro Tips
• Store the dressing in an airtight container in the fridge for up to 5 days. The oil may separate slightly, so just give it a good shake before each use.
• For a thinner, more pourable dressing, whisk in a tablespoon of water or buttermilk at a time until you reach your desired consistency.
• For a coconut-free version, replace coconut aminos with soy sauce and omit the salt. For an egg-free or vegan dressing, simply use your favorite plant-based mayonnaise.
• This dressing isn’t just for salads! Use it as a dip for fresh veggies, a sauce for grilled chicken or fish, or a spread for sandwiches and wraps.
FAQ
Q: Can I make this green goddess dressing vegan
A: Yes, you can easily make this dressing vegan. The recipe suggests using your favorite plant-based mayonnaise for an egg-free and vegan version.
Q: How long does this homemade dressing last in the fridge
A: Store this dressing in an airtight container in the refrigerator for up to 5 days. Be sure to give it a good shake before each use as some separation is normal.
Q: What can I use this dressing on besides salad
A: This versatile dressing is excellent on more than just salads. Try it as a dip for fresh vegetables, a sauce for roasted vegetables, grilled chicken, or fish, or even as a flavorful spread on sandwiches and wraps.
