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Green Goddess Dressing

gluten free homemade green goddess dressing

I confess. I ate the photo shoot. I made a huge salad this afternoon, drizzled it with Green Goddess Dressing and proceeded to devour it. The food prepared for photographing was instead inhaled. As in, scarfed immediately.

Now normally, I’m a fairly disciplined person, so this was a bit odd. Maybe I exercised a little too hard this morning and worked up a bigger appetite than usual. Maybe the dressing is delicious on a hot summer’s day. Who knows? You’ll just need to try the recipe below to find out for yourself. Me? I think it’s delicious.

In other news, I was lucky enough to attend a marimba concert today in which both of my children performed. The show was the culmination of a summer day camp put on by Kutandara, a local group that plays Zimbabwean music. The boys had a blast –they really rocked out on stage and seemed to enjoy playing the African tunes. My older son has gone to Kutandara’s camp for the past 5 years. Now, both boys attend every summer and absolutely love it.

If you are ever in Boulder, you might want to catch a marimba show by the professional Kutandara band (not the one my children play in); the concert schedule is on their website or check out one of their excellent CD’s.

Kutandara is an entirely cross cultural experience. The directors, Amy and Randy bring over musicians from Zimbabwe to teach the children; they also do a great deal of relief work in that country. Amy and Randy are amazing people in all that they give to the Boulder community and the people of Zimbabwe –I feel forever indebted to them for the beautiful experiences they offer my family year after year.

Green Goddess Dressing


  1. Place all ingredients in a vitamix
  2. Process on high speed until smooth and creamy
  3. Pour over your favorite salad greens
  4. Store remaining dressing in a glass jar in fridge
  5. Keeps for up to 5 days (if it lasts that long)

Our garden is yielding prolifically at present; therefore, every evening we eat a small mountain of salad. As you can guess, this Green Goddess Dressing is a current favorite which I make a few times a week.

posted on July 25, 2008, 27 comments

  1. What a beautiful photo..

    I can relate to “eating the photo object through out taking the photo”… sometimes it is so irresistible..

    Will try the dressing as soon the avocado is back on season!

    Thanks foe the recipe.

  2. Christianne

    Just delighted by the photo! Elana, don’t worry, this is how food blog pics should look like… Although I must add that your other pics (e.g. chocolate involved recipes :-) are eye candies as well. I am happy that no pics are needed here before we can feast upon the food. Although if you’d like to see how your recipes turn out at the other side of the world, I am very happy to exert some discipline and pick up the camera first… Great post! Very nice to hear about the Zimbabwean children camps, it is wonderful indeed for kids to have these experiences. I have a friend who lives in Africa where she organises children camps for underpriveliged kids these (almost every child unfortunately). Her stories and pics are such a delight as well. Thanks so much for sharing yours! Have a lovely weekend, boyfriend says hi too!

  3. I just discovered your blog, and I am so glad I did! Your recipes are positively lovely, and your photos are an inspiration… I can’t wait to try the green goddess dressing!

  4. Bev B. @ panna.org

    Elana, you ARE the Green Goddess. Thanks for this recipe – since there’s a ripe avo sitting at home this minute, GGD will crown our Berkeley garden lettuce salad tonight! We’ll be thinking of you.

  5. Ya’ara -When is avocado in season in Israel?

    Christianne -Thanks for another super nice comment; my husband and I send regards to you and your boyfriend –I tell my husband about your comments and such. Feel free to upload photos of your creations here into the comments section anytime –I would love to see them!

    Astra -Thanks, glad you found us here and welcome!

    Bev B -This is one of the nicest comments I have ever received –thank you so much!

  6. Kristen @ dineanddish.net

    Your leftover evidence sure made an awesome photo!
    This dressing looks fabulous. I’m craving a good salad!

  7. Alison @ Pennythoughts @ pennythoughts.wordpress.com

    I found your site through The Nourishing Gourmet blog last week and promptly prepared your green goddess dressing, as I happened to have a ripe avocado on hand. It was really yummy over veggie-laden taco salads–cool, mild, and refreshing. Thanks! (Love your blog, by the way. I’ll definitely be back again and again.)

  8. Athy

    Hi there! Love the recipe! I came across this very interesting article while researching Agave Nectar and thought you might want to read it. I’m an extremely health-conscious person as well and I had no idea that Agave Nectar is basically the same as corn syrup only from the agave plant. Both are made up of high amounts of fructose with a small percentage of glucose. I was amazed.

    Here’s the article link:

    Hope you find it worthwhile.

    Thanks for the yummy recipes!

  9. Elana,
    Avocado season here is between winter-spring.
    I’m in the middle of missing avocado..

  10. Kristen – Thanks!

    Alison -Glad you found us :-)

    Athy – Thanks for the link; I’ve heard a lot of controversy lately about agave, however am sticking with my “moderation” philosophy when it comes to this sweetener.

    Ya’ara -Just had an avo sandwich and thought of you…

  11. Christina

    WOW that looks great – no more dry salads!! Can you tell me what property the stevia adds to the mix? I have only tried the powdered stevia since finding out I am allergic to cane sugar plus my sugar is too high. I’ve found it to have an unappealing after taste. I wonder what I would be missing by leaving out the stevia?

  12. Christina,

    Stevia is a sweetener. There is great variance in quality among stevia products. Astraya Stevia is the best I’ve found with the least unappealing aftertaste.


  13. ok, i am itching to make this but i have the hardest time knowing when an avocado is ready, do you have any tips?

  14. april,

    My method for determining avocado ripeness is simply pressing on the skin and feeling how soft the flesh underneath it is. Softer = Riper. The hard ones are not yet ripe and best left out on the counter to ripen.

    Hope this helps.


  15. I think this sounds just fantastic. I've been buying more avocados since I discovered they stay good much longer in the refrigerator, but I still get one that's slightly too soft occasionally. This seems like a perfect way to use the slightly-soft ones.

  16. Hi Kalyn, it’s so great to see you over here on my blog. I am such a huge fan of yours. Hey everyone, if you like good food, head on over to Kalyn’s Kitchen!

  17. Magda

    I’ve only recently fallen in love with avocadoes: I make guac at least once a week now.
    I made this dressing last weekend and it was yummy. Definitely a nice change from the vinagrettes I’ve been making. I’m looking to “jazz” it up a bit next time, maybe with more lemon juice or some fresh herbs.

  18. Magda, thanks for your delicious comment!

  19. Loralie

    Thanks for all the recipes and ideas! I’m fairly new to gluten-free/casein-free living, but I love cooking so was happy to find your website. I jazzed up the dressing a little bit by adding one clove of garlic that I grated before adding to the blender. Yum, yum.

  20. Selena Burgess @ lepetitreve.ca

    Absolutely scrumptious. I am devouring with my eyes as many recipes here…what a find!

  21. ceciliamtz

    We love avocados! we eat them almost every day be it in soups instead of croutons, guacamole or just plain slices, but I have never tried it on a salad dressing. I am sure this recipe will become one of my family’s favorites.

  22. Amy

    Just made this dressing — it’s truly delicious. Thank you Elana for your amazing ideas that have restored me back to health and happiness!

  23. Lynda Michael

    I am sorry but I have no idea what “herbes de provence” is. Could you explain? Also, grow my own stevia and it is easy to pick the leaves, let dry and crumble into food and drinks. Thanks

  24. Lara

    Hi Elana, First I love your site and have tried many of your recipes and LOVE them. Wanted to let you know I made the green goddess recipe loved the taste but actually didn’t like it on my salad so I tried it with diced chicken (like chicken salad) and threw in some fresh dill. WOW!! Just wanted to give you and others another way to enjoy the Green Goddess.

    Thanks for all your experimenting in the kitchen

  25. Colette

    I made this tonight, and it was very good. I did have to alter it a tiny bit, because of what I had on hand. I did one Tbsp of olive oil, and two tbsp of MCT oil. I omitted the stevia, and instead of herbes de provence, I added a little bit of fresh dill, fresh chives, and some garlic powder. Kids loved it too!

  26. Brianna

    I just made this and it is so delicious! i forgot to add the oil and it is still very rich and creamy and divine!

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