Calibrate Recipe

AVOCADO GREEN GODDESS DRESSING

Gluten-free, Dairy-free, Halal, Kosher

Active: 20 minutes
Total: 20 minutes
Makes 1¼ cups (2 tablespoons per serving)

Green goddess isn’t just a dressing—it’s a sauce, dip, spread, and full-on food trend we can’t get enough of. Our version substitutes the sour cream and mayonnaise in many versions for avocado, which adds plenty of fiber and vitamins C and E, plus lots of free radical-fighting antioxidants and essential minerals like potassium and magnesium. When you combine avocado with phytonutrient-rich fresh herbs like parsley and dill, you get the vibrant green hue that gives this versatile condiment its name.

Healthy fat from avocado, anchovy filets, and olive oil makes this dressing super-satisfying, and helps your body absorb the nutrients in your salad. Not the biggest anchovy fan? Don’t skip them—the dressing doesn’t taste fishy at all. Anchovies add umami and saltiness (balanced by just a touch of honey) along with a healthy dose of Omega-3 fatty acids that support brain, immune, and cardiovascular health. 

Refrigerate extra dressing in a tightly sealed container for a few days, and stir well before using. 

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 3 scallions, white and light green parts, sliced (about ¼ cup)
  • 1 medium ripe avocado (about 8½ ounces)
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 oil-packed anchovy filets (or 1 teaspoon anchovy paste)
  • ¼ cup packed fresh flat-leaf parsley leaves
  • 1 tablespoon minced fresh dill (or 1 teaspoon dried)
  • 1 teaspoon chopped fresh tarragon
  • ⅛ teaspoon raw honey
  • Fine sea salt and freshly ground black pepper

Directions:

  1. Combine the oil, garlic, and scallions in a small skillet. Place over low heat and cook, undisturbed, until the mixture begins to sizzle, 1 to 2 minutes. Allow it to sizzle for 30 seconds, then transfer to a cup to cool.
  2. Combine the avocado, lemon zest and juice, anchovies, parsley, dill, and tarragon in a blender or food processor. Pulse to blend and chop. Add the cooled oil-and-garlic mixture and blend until smooth, about 1 minute, stopping to scrape down the sides as needed. (If the mixture seems too thick, blend in water, 1 tablespoon at a time, up to 3 tablespoons.) 
  3. Taste and season with the honey, ½ teaspoon salt, and ¼ teaspoon pepper. Serve, or cover and refrigerate for up to 4 days. Whisk before using.

Test Kitchen Tip:
Adjust the thickness of your green goddess dressing to suit your needs. Keep it thicker to use as a dip or spread, and thin it out with a little extra lemon juice or water for a consistency that’s easier to drizzle.