This ginger green goddess dressing is the perfect creamy compliment to any salad. Super easy and takes just about 10 minutes to prep in your blender and is dairy free!
When the weather starts to cool off, I start to crave salads like crazy. My favorite part of any salad is the dressing that goes with it. And this ginger green goddess dressing is absolutely worth making to pour overtop your next salad. The little extra ginger in it helps elevate this to another level.
What is Green Goddess Dressing?
This classic dressing is all things creamy and herby. The creaminess and tang of the dressing usually comes from the addition of yogurt. And the beautifully bright green color is due in part from the herbs you blend into it. Today, I’m going to show you how to make this dressing just as creamy and delicious without the dairy. This dressing is still tangy with a slight hint of sweet and has a beautiful bit of zing to it from the ginger.
How to make Green Goddess Dressing
The best part about this dressing is that it is really easy to make. All you need is a high speed blender to whip the ingredients into this beautiful creamy dressing, and it’s done in minutes. In addition to the equipment, we need some easy healthy swaps to create the perfect dressing. To sub out the yogurt in the original recipe we will be using a ripe avocado to help maintain the creaminess.
Tips for making Green Goddess Dressing
- Adjust the consistency based on your preference. You can always thin out the base recipe with additional water. If doing so, make sure to adjust the seasonings accordingly to your liking.
- Mix and match herbs. I only used cilantro in this recipe, but you can feel free to add basil, mint or dill to get a flavor profile you truly love.
- Don’t skip out on blending. You don’t need a vitamix to make this dressing, but I do recommend blending it with the tools you have. You can mix this in a food processor or a bullet blender until it is mostly smooth.
- Don’t forget your tang. Since we aren’t using yogurt, we want to make sure that we still get a nice tang to help perk up this salad. Make sure to include your citrus juice and mustard for this reason.
How to properly store your dressing
Using avocado in this recipe has it’s risks. Avocados tend to oxidize overtime and brown. As a result, adding something to help keep the avocados preserved is a must! Luckily, the citrus/acid in this dressing plays a crucial part in helping to preserve the brilliant green color for a few days. To properly store, place dressing in a container with a sealable lid in the fridge for up to 4 days.
Need More Salad inspiration?
This ginger green goddess dressing is the perfect creamy compliment to any salad. Takes about 10 minutes to prep in your blender and is dairy free!
- 1 small avocado, pit removed and scoped out of skin
- 1 tbsp nutritional yeast
- 1/4 cup fresh cilantro, packed
- 1 spring onion, roughly chopped
- 2 cloves garlic
- 1 inch fresh ginger
- 1 tbsp yellow mustard
- 2 tsp maple syrup
- Juice of 1 lime
- Zest of 1 lime (optional)
- Salt to taste
- 3/4 cup water
- Add all ingredients in the order listed to a blender or food processor.
- Set to blend on high speed until completely smooth. If too thick for your liking, adjust water by adding 2 tbsp at a time to the dressing and blending again.
- Once dresing is to your liking, pour dressing into a resealable container and place in fridge to completely cool before using. Dressing will keep for 4 days in the refridgerator.
- The salad pictured in this post includes 5 leaves worth of kale (stems removed) that were roughly chopped. Kale was massaged with some of the dressing until the greens were wilted and softened. Add kale to base of bowl and top with 1/2 cup cooked lentils, 6 sliced cherry tomatoes and 1/3 cup corn kernels. Top with a drizzle of green goddess dressing and enjoy.
- Customize herbs based on preference. Basil or dill would be great additions or stars in this dressing.
- Blending your dressing might result in a warm dressing. The flavors are more enhanced when it is cool, so make sure to store in the fridge for at least 30 minutes before use.
Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats