This simple green goddess dressing is filled with fresh herbs, tahini, lemon, and garlic. It's a creamy, zesty and flavorful dressing that can be used on salads or as a dip!
Just like these 7 basic vinaigrette recipes, this green goddess dressing is easy to prepare and packed with healthy ingredients.
Creamy, tangy, and packed with flavor - you are going to want to slather this dressing over salads and meal prep bowls! Not only is it delicious, but it is so easy to prepare, taking less than 5 minutes to blend up.
This recipe is vegan, and uses maple syrup for a natural sweetener! Plus, it is packed with nutrients from all the fresh herbs. A lighter alternative to the traditional version of this recipe, which contains mayo or yogurt.
Reasons you'll Love this recipe
- it's tangy, and a great balance of sweet, savory and fresh herb flavor
- it is gluten-free, vegan and paleo
- it keeps in the fridge for several days, and can be enjoyed on salads or as a dip!
Watch the video below to see how to prep green goddess dressing. It’s so easy! You can find more of my recipe videos on my YouTube channel.
- Herbs - curly parsley, basil, and green onion are the herbs I chose to include. However, chives, flat leaf parsley, Thai basil, or dill would also work nicely. Use up whatever herbs you have on hand!
- Tahini - adds a creamy texture and subtle nutty flavor. You could swap for avocado (which we also tested) - but we preferred the tahini.
- Maple syrup - adds some sweetness - you can swap for equal parts honey if you'd prefer (though it will not be vegan anymore if you do).
- White wine vinegar - adds lots of zest! Note: this dressing is quite tangy as written. If you want it to be more subtle, use 2 tablespoons vinegar, and 2 tablespoons water.
Step by step directions
Combine white wine vinegar, tahini, garlic, lemon juice, maple syrup, salt, and fresh herbs in a blender, or the cup that comes with an immersion blender.
Blend until creamy smooth. That's it! So simple.
Tip - used my favorite immersion blender, but a high-speed blender will work too.
This dressing is tangy, creamy, and herby. It tastes super fresh and packs a punch of tangy flavor! Think of it as vibrant green and vegan ranch dressing!
We haven't tried but, suspect it wouldn't work well with the fresh herbs. They may discolor and lose their 'fresh' 'herby' flavors, and it would likely separate upon thawing.
This dressing keeps for up to 3 days in the fridge.
- Fridge - Store in an air tight container or mason jar in the fridge for up to 3 days.
- Freezer - This dressing likely won't keep well in the freezer.
- Leftover herbs - we store leftover herbs in this herb keeper to keep them fresh!
- ⅓ cup green onions packed
- ⅓ parsley packed
- ¼ cup basil leaves packed
- ¼ cup white wine vinegar note 1
- ¼ cup tahini note 2
- 2 tablespoons maple syrup or honey
- 2 tablespoons lemon juice
- 1 clove garlic
- ⅛ teaspoon salt
- Combine all ingredients in the cup that comes with an immersion blender, or in a stand blender.
- Blend until smooth.
- this dressing is quite tangy as written. If you want it to be more subtle, use 2 tablespoons vinegar, 2 tablespoons water.
- tahini can be swapped for avocado, though we preferred the flavor best with the tahini
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