Green Goddess Avocado Dressing

Green Goddess Avocado Dressing

When I’ve seen Green Goddess dressing on the grocery store shelves, I’ve ignored it. I wasn’t sure what was in it and I didn’t want to know.

Then, on the Home Cooking Memories Facebook page, Robin of Dinner with Friends, gave me a grilled recipe suggestion. The recipe was for a grilled romaine salad with a Green Goddess Dressing. I’ve never had grilled romaine salad, but had heard that it was quite good. I peeked at the recipe for the Green Goddess Dressing and saw that the main ingredient was the-most-amazing-food-ever: AVOCADOS.

I felt a bit bad. Did I turn my nose up at something all these years that was made with one of my favorite foods? Why didn’t I just turn the bottle over and look at the ingredients? Were they all like this?

I learned that this new modern (and healthier) version of Green Goddess Dressing wasn’t like the old classic version of Green Goddess Dressing, which was made with lots of mayonnaise. This healthier version uses avocados to give the dressing a deliciously creamy texture. And it was SO good!

We served the Green Goddess Avocado Dressing with the Grilled Romaine & Avocado Salad that you see in my photos in this post. It was amazing too. The only thing I will do different next time is skip the red onions. I like onions, but not enough in this recipe to include them. I’ll stick with the grilled romaine, grilled avocados, tomatoes, shredded Parmesan cheese, and the Green Goddess Avocado Dressing….such good stuff. And, yes, the kids ate it too!

You can get the salad recipe — and the original dressing recipe here:

Grilled Avocado Salad with Green Goddess Dressing Recipe

Here’s how I made the dressing:

Green Goddess Avocado Dressing
Adapted from a recipe by Michael Chiarello
  • 1 ripe avocado, pitted and peeled
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • 3 tablespoons lemon juice
  • ⅓ cup extra-virgin olive oil
  • ¾ cup water (may use less or more)
  • Salt and pepper, to taste
  1. Place avocado, basil, parsley, garlic, and lemon juice in food processor with metal blade. Process until very smooth, scraping down sides, if necessary.
  2. Turn on processor and slowly add olive oil. While motor is still running, gradually add water by ¼ cups to thin dressing and make it more pourable (you may not need to use all of the water, or you might have to use more). Season with salt & pepper to taste. Refrigerate until ready to serve.



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    • says

      Yikes! $4 a bottle! You totally should try making some of your own…I know you’re a “do it yourself” type mom, so I can see you coming up with some great ones!

  1. says

    yum! my hubby is a HUGE avocado fan. And salad fan. So this will be right up our alley.
    I just want to know how you found such beautiful avocados? I always buy at least one extra to cover for all the yucky spots I have to cut out of mine when making guacamole. :(

    • says

      California avocados have been super cheap at Winco — .25 cents each! I’ve been buying a lot of them. Usually they are rock hard and I just leave them out until they are ripe and so far they’ve been great.

  2. says

    I love green goddess dressing! And I’ve been wondering for ages how to make it – I’m gonna be all over this recipe as soon as I can get my hands on avocados. Your salad looks amazing as well!

    • says

      Thanks Jen! There does seem to be lots of different versions out there, many made with mayo, but if you like avocados, I say go with this one!

  3. says

    Oh my word! I absolutely LOVE avocado based dressings and am going to try this one for sure!! And that salad looks amazing, but have to admit, I would have never thought to have grilled romaine!

    • says

      Thanks Abbie! When I first heard of grilled romaine, I thought it sounded so odd. But I’ve heard only great things about it, so it’s been on my “to make” list forever. We really liked it.

  4. KT says

    This is the best dressing! My new favorite! I had my friends over for dinner one night and they all requested the recipe and ended up making it that week! THANKS!!


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