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Green Goddess Dressing

3 years ago
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Get ready to tantalize your taste buds with this delicious green goddess dressing recipe. With the perfect balance of flavors, this mouth-watering salad dressing is sure to be a hit at any gathering!
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More Salad Dressing Recipes

Yield: 10

Green Goddess Dressing

green goddess dressing

This green goddess dressing is my go-to for turning basic salads into something special. Packed with fresh herbs, garlic, lemon juice, and a creamy base of yoghurt or mayo, it’s bright, zesty, and endlessly versatile. I drizzle it over grain bowls, roast veg, grilled meats – honestly, anything that needs a little lift. It keeps well in the fridge and always makes me feel like I’ve got my life together, even if it’s just salad in a bowl and a fork in hand.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2-3 anchovy fillets, packed in oil
  • 200ml creme fraiche or Greek yoghurt
  • 3/4 cup flatleaf parsley
  • 3/4 cup baby spinach or watercress
  • 2 tbsp fresh chopped chives
  • 1 tsp capers
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove
  • Juice of 1/2 lemon
  • Maldon sea salt flakes, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Blitz together all ingredients until smooth and creamy.

What I Cook With

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 172mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 2g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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© Bry
Cuisine: American / Category: Sauces
green goddess dressing

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Green Goddess Dressing Recipe

green goddess dressing

My Everyday Salad Essential

Ok ok, yes, another salad recipe. But if you’ve been here a while, you know I can’t help myself. I wouldn’t call salads my comfort food exactly, but they are definitely my default setting! They’re the first thing I think of whenever I need to bring a dish to something, and the only thing I can stomach when it’s too hot to function. Honestly, even when it’s just me at home, salads are my go-to, and this Green Goddess Dressing recipe is my secret weapon. I’ve made this dressing so many times I could probably do it in my sleep, and it’s been living rent-free in my fridge all summer.

When I’m not entertaining, I like to keep things really simple. Usually that means this dressing poured over some crunchy greens, or wrapped up in a gluten-free tortilla with turkey slices for a lazy mid-week dinner. That wrap is basically my personality during the warmer months. It’s creamy, herby, lemony, and so ridiculously delicious that it’s become a permanent part of my life. I resisted the hype when Green Goddess went viral on TikTok, but curiosity got the better of me, and I haven’t looked back since.

I had no idea it had been around for almost a century! I genuinely thought it was some new trendy invention, but apparently it’s been floating around for decades. All I know is that the internet did something right for once, because this dressing deserves every bit of love it gets. It’s fresh, it’s vibrant, and it makes even the saddest salad taste like a proper meal.

Summer in Brisbane

I know technically it’s not summer anymore, but Brisbane didn’t get that memo. If you’ve ever lived here, you’ll know it’s summer nearly all year round. The weather is gorgeous but the humidity? Absolutely feral. I grew up in south-west Sydney where summer meant dry heat and cracked lawns. I can cope with that! But Brisbane’s wet, sticky heat? That’s another beast entirely – it’s the kind of heat that makes you question all your life choices after walking outside for two minutes.

Humidity and I are not friends. It makes my hair explode, my face melt, and any form of productivity disappear, especially given my flat has zero aircon. On days like that, cooking anything that involves actual heat feels like torture. Which is why, unsurprisingly, salads become the hero of the season. No cooking. No standing over the stove. Just chop, toss, drizzle, and done. Honestly, anything that gets me out of the kitchen faster in that heat is a win.

That’s where this dressing comes in. It turns even the most basic salad into something I actually look forward to. You know those days when you’re so sweaty and over it that food is just a necessary evil? This dressing has saved many of those days. It’s fresh enough to cool me down, filling enough to keep me going, and tasty enough that I don’t feel like I’m punishing myself with a bowl of leaves.

Why I Keep Coming Back to This Dressing

Look, I’ve tried every dressing under the sun. I’ve bought the fancy bottles, whisked up vinaigrettes, even tried to make a few of my own that didn’t quite work out (we don’t talk about those). But this one is different. It’s creamy but not claggy, tangy but not sour, and the herbs make it feel alive. It’s like the dressing equivalent of a spring clean – one spoonful and suddenly I feel like I’ve got my life together, even if I’m still in my dressing gown.

I’ve started making it in double batches because I go through it so fast. One day it’s on my salad, the next it’s in my wrap, then it’s on roasted veg or a potato salad. I even used it as a dip for veggie sticks once, and it made me feel like someone who owns matching Tupperware. It’s just that good. When something makes you crave vegetables, you know it’s magic.

The best bit? It doesn’t try too hard. No weird ingredients. No fancy technique. Just a handful of really good things blended together to make something delicious. It’s the kind of recipe that feels like it’s doing the heavy lifting in your fridge. No fuss, no drama, just flavour that works with absolutely everything. I have no doubt this will be in my life for a very long time.

Ingredients Breakdown

The reason this dressing works so well is because the ingredients are basic but brilliant. You don’t need to go foraging or order anything online. Most of it’s already knocking about in the fridge or pantry, especially if you’re like me and always buy herbs with the best of intentions. The base is creme fraiche or Greek yoghurt, which keeps it creamy and light. Then in go the anchovy fillets (yes, trust me), a clove of garlic, and a squeeze of lemon juice to cut through the richness.

You’ve got a lush handful of flatleaf parsley, a big scoop of baby spinach or watercress, and some chives for that oniony punch. A teaspoon of capers brings a salty tang that balances everything out, and then you finish it off with a glug of extra virgin olive oil, a sprinkle of Maldon sea salt flakes, and a grind of black pepper. It’s zingy, fresh, and utterly addictive.

It takes about five minutes to throw together and lasts all week in the fridge. I just keep it in a little jar and shake it up before each use. Whether I’m making something proper or just raiding the crisper drawer and hoping for the best, it brings everything together. It’s one of those rare recipes that never lets me down. And honestly, I wish everything in life was that reliable.

green goddess dressing
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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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