Mayo-Free Avocado Green Goddess Dressing

All the flavour of Green Goddess Dressing without the mayo! This Mayo-Free Avocado Green Goddess Dressing makes a fabulous salad dressing or dip, a topping for power bowls or tacos, or a marinade for shrimp or chicken. 

Who doesn’t love this classic California dressing? Green Goddess dressing became popular in the 1920’s in San Francisco where it was made with a base of full-fat mayonnaise, sour cream and anchovies. Tasty, but not so great for our heart health . . . or waistline!

How to make Mayo-Free Avocado Green Goddess Dressing

First, believe me that you honestly won’t miss the mayonnaise or sour cream!

Choose a ripe avocado, remove the pit and scoop the flesh from the peel. Add to a blender along with the remaining ingredients and blend until smooth and creamy.

This recipe makes a thick dressing which is best on sturdy greens like romaine or kale. Unless you thin it out with water, it’s not a pourable dressing, so toss your salad before serving.

Five ways to use Avocado Green Goddess Dressing

1. As a cool, creamy dressing for your favourite salad.
2. As a pretty dip for fresh vegetables.
3. As a fabulous dressing for potato salad.
4. As a topping for fish or shrimp tacos.
5. As a dressing for your favourite power bowl! Try it on this Fresh Veggie and Grilled Shrimp Zoodle Bowl , this Fresh Burrito Bowl.

This Green Goddess dressing with tarragon is made without anchovies, and it’s gluten-free.

How long will this Avocado Green Goddess Dressing keep?

It will keep up to a week in a covered jar in the refrigerator, and because it is combined with lemon and lime juices, it keeps its beautiful green colour without turning brown!

5 from 5 votes

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Mayo-Free Avocado Green Goddess Dressing

Prep Time

10 mins

Total Time

10 mins

 

Use this versatile Mayo-Free Avocado Green Goddess Dressing and Dip for salads or goddess bowls, as a dip for veggies, a topping for tacos, or a marinade for shrimp or chicken. It's also delicious on pasta or potato salad. Best on sturdier greens like romaine or kale.

Course: Dressings and Sauces

Cuisine: American, Canadian

Servings: 16

Calories per serving: 83 kcal

Author: Flavour & Savour

Ingredients

• 1 ripe avocado peeled and pitted
• 1 lime zest and juice of
• 1 lemon zest and juice of
• 1 tbsp white wine vinegar
• 1/4 cup olive oil extra virgin
• 1/4 cup grapeseed oil or light salad oil
• 1/2 cup water more for a thinner dressing
• 1/2 tsp sea salt
• 1/4 cup fresh chives chopped
• 1 tbsp fresh tarragon chopped

Instructions

1. Put all ingredients in a blender and process until smooth and creamy.

This recipe was slightly adapted from the dressing used in King Crab Cobb Salad by Ned Bell in Lure:  Healthy, Sustainable Seafood Recipes from the West Coast.

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