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. Keto-friendly!
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!
This lighter recipe for Green Goddess Dressing with tarragon has just as much flavour, it’s just as creamy, but it’s made with a base of avocado instead of mayonnaise. It has a wonderful zestiness from lemon and lime juices. Chives and fresh tarragon give it a characteristic green hue and add light, fresh spring-time flavours.
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 vegan 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
- As a cool, creamy dressing for your favourite salad.
- As a pretty dip for fresh vegetables.
- As a fabulous dressing for potato salad.
- As a topping for fish or shrimp tacos.
- 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, vegan and paleo. If you use avocado oil or olive oil, it’s suitable for ketogenic diets, too!
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!
Mayo-Free Avocado Green Goddess Dressing
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 light salad oil, *use avocado oil or olive oil for keto diet
- 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
- Put all ingredients in a blender and process until smooth and creamy.
Nutrition
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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Cathy says
What a great looking dairy-free dip! Avocados are so good for us, so it’s wonderful to find ways to include them in our menus.
Flavour & Savour says
And it tastes SO good!:)
Diane Galambos says
Hi Elaine, I am in need of salad dressing in dips hat are not too acidic – this one will do the trick. Looking forward to trying it. Am so grateful for this idea! Diane | Kitchen Bliss | FBC
Flavour & Savour says
Thanks Diane! I’m 100% positive you will love it. We sure do!
Gabby says
That looks so refreshing, I already know it’ll taste delicious!
Flavour & Savour says
Thanks Gabby! Fresh, light and healthy.:)
Lisa says
Considering I love avocados, this dressing looks amazing…and so simple! I’m looking forward to making it, just in time for salad season!
Flavour & Savour says
Hi Lisa, You’re right–it’s super simple and such a versatile dressing . . . or a dip!
Carolyn Hetke says
What a great idea! I love spring and summer fresh herbs so this definitely going in my rotation! Thanks for sharing!
Flavour & Savour says
Thanks Carolyn,
Tarragon is not a herb I use often, but it’s perfect in this dressing. It just adds a subtle hint of flavour.
Cheryl says
I can’t wait to try this! We don’t eat eggs and are avocado obsessed – thanks for sharing!
Flavour & Savour says
Hi Cheryl,
This is a great dip and dressing for those with allergies. And, like you, I’m avocado obsessed, too!
Nicole | What She Ate says
I feel like I can taste this after looking at the ingredient list. Love that you used one of my favorite underrated herbs – tarragon. Looks delicious, Elaine!
Flavour & Savour says
Hi Nicole,
Tarragon is not something I use often, but I love the subtle flavour it gives this dressing.Thanks for commenting!
Lily {Gastro Senses} says
I love the dressing. I have a few friends who are vegan, so I’ll need to make this for them!
Flavour & Savour says
I’m sure they’ll love it, Lily! That’s so thoughtful of you.
Leanne | Crumb Top Baking says
Pinning this for later! I’m always looking for different homemade salad dressings, and mayo free is just the type of creamy dressing I like!
Flavour & Savour says
Thanks Leanne! All the flavour without the mayo!
Melanie @ Bon Appet'Eat says
This looks so creamy. My kids would love it! Saving this for later for sure!
Carol says
Made this today with some variations: No tarragon on hand, so I used Basil, only used the 1/4c EVOO and 1/4c water, and apple cider vinegar instead of white wine vinegar. Turned out great, I thought. The colour is stunning and has a zip to it with the citrus. Also, I snuck in some freshly ground pepper. Maybe a touch of garlic next time I make it. And there will be a next time, for sure!! Thanks for the inspiration.
Flavour & Savour says
Love your adaptations, Carol! I’ll bet it was delicious with basil. Thanks for commenting!