Green Goddess Dressing


This flavorful dressing is delicious on a salad or in a sandwich, or you can put some in a bowl and dip raw vegetables into it. It’s traditionally made with mayonnaise, but avocado adds all the creamy richness — plus loads of flavor and a gorgeous green color!

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Measuring cups
  • Blender or food processer (adult needed)
  • Lidded container


  • 1⁄2 ripe avocado, pitted, peeled, and chopped
  • 1 garlic clove
  • 2 scallions, roots trimmed off, green and white parts chopped
  • 2 tablespoons white wine vinegar or lemon juice
  • 1⁄4 cup Greek yogurt
  • 1⁄4 cup fresh parsley or basil leaves, chopped
  • 1 tablespoon chopped fresh tarragon leaves
  • 1⁄2 teaspoon salt
  • 1⁄4 cup olive oil


  • Put the avocado, garlic, scallions, vinegar or lemon juice, and yogurt in the blender or food processor fitted with the steel blade. Put the top on and process until smooth.
  • Add the parsley or basil, and tarragon and process until smooth.
  • Add the olive oil and salt, and process until completely blended. Taste the dressing on a piece of lettuce. Does it need more vinegar? A pinch of salt? If so, add it, then blend again.
  • Use right away or cover and refrigerate up to 3 days.



No fresh tarragon? Try substituting the leaves from inside a bunch of celery. It won’t taste the same, but it will be delicious.

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