Green Goddess Salad Dressing
A vibrant green dressing with bold flavors of herbs, anchovies, and mustard, perfect for salads or drizzling over grilled vegetables and seafood for a fresh, savory boost.
Ingredients
Instructions
- Combine all ingredients in a bowl.
- Mix well until smooth and creamy.
- Chill for at least one day to allow flavors to blend.
- Serve over salads or as a dip.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for half of the mayonnaise. If you're out of anchovy paste, finely minced anchovies or even a splash of soy sauce can work as a substitute. Ensure to use fresh herbs for the best flavor, and feel free to add a squeeze of lemon juice for extra brightness. This dressing can also be used in a Hot Seafood Dip or with grilled vegetables.
Serving Suggestions
This Green Goddess Salad Dressing is perfect drizzled over a fresh garden salad or served as a dip with veggies. It pairs beautifully with grilled chicken or shrimp, making it ideal for summer barbecues. You can also use it in a Tuna Salad Casserole or as a creamy topping for baked potatoes.
Storage & Reheating
Store any leftover dressing in an airtight container in the refrigerator for up to one week. The flavors will continue to develop as it sits. It’s best served chilled, so give it a good stir before using. Avoid freezing as the texture may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Green Goddess Salad Dressing contains roughly 183 calories, with 9g protein, 27g carbohydrates, and 7g fat. It is an excellent source of vitamin C (295% of the Daily Value), vitamin A (152% of the Daily Value), and iron (46% of the Daily Value), and a good source of protein. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dressing vegan?
Yes, you can create a vegan version by substituting the mayonnaise with a plant-based mayo and omitting the anchovy paste. You might consider adding a bit of nutritional yeast for umami flavor, making it a delicious alternative for those following a vegan diet.
How can I adjust the flavor if it's too tangy?
If you find the dressing too tangy, you can balance it out by adding a bit of sugar or honey, starting with a teaspoon and adjusting to taste. Additionally, increasing the mayo or sour cream slightly can help mellow the acidity.
What type of vinegar works best?
Tarragon vinegar is traditional for this dressing, but you can substitute it with white wine vinegar or apple cider vinegar if needed. Each type will impart a slightly different flavor, so choose based on your preference and what you have on hand.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).