Making your own homemade salad dressings can be easier than you think! This Vegan Green Goddess Dressing is creamy, dreamy, and the perfect mayo free, avocado based dressing for your favorite salad!
Maybe you’ve seen a bottle in the store with a similar name? Yup, me too. I’ve bought it before and loved it, so I knew that I had to make my own Vegan Green Goddess dressing from scratch!
Fresh is the name of the game with this dressing!
- Olive Oil – You could also use an avocado oil or a vegetable oil.
- Fresh Greens – The basil, parsley, and green onions need to be fresh. Dried herbs are not a good substitute.
- Ripe Avocados
How to Pick Ripe Avocados
The key is in the stem! Just peel the stem or cap away from the top.
- If the stem doesn’t come off – it’s not ripe.
- If the stem peels off and it’s brown underneath, and it’s brown underneath – it’s overripe
- If the stem comes off nice and easy and it’s green underneath – ding ding ding! It’s just right!
- First add garlic to a food processor
- Add everything else but lemon juice and avocado
- Add lemon juice and apple cider vinegar
No, you could also use a blender – but you definitely need something that’ll make it nice and creamy.
You can totally adjust it to your taste – just be sure to add the lemon and vinegar slowly and taste along the way. If you use the full ingredient amounts, it will be nice ‘n tangy.
In an airtight container in the fridge, it’ll last about 5 days.
Our Other Salad Dressings
Vegan Green Goddess Dressing
- Food Processor
- 1 garlic clove
- 1 cup packed avocados 2 small
- 7-8 tbsp water
- 5 tbsp apple cider vinegar to taste
- 3-4 tbsp fresh lemon juice to taste
- 1/4 cup extra virgin olive oil
- 1/2 cup packed fresh basil leaves
- 1/2 cup packed fresh parsley
- 1/2 cup packed green onion dark green part only, not white
- 1 tsp kosher salt or to taste
- Add garlic clove to food processor pulse multiple times until well chopped. Add the water, oil, avocado, herbs & onion and process until smooth.
- Then add in the lemon juice and apple cider vinegar slowly, a tablespoon of each at a time, tasting it as you go. The full amount will be tangy, but if that's not your thing, add it to your taste. Finally add in the salt, again a little at a time to taste.
- Store in fridge for up to 5 days in an airtight container.