23 In Salads/ Sauce

Healthy Green Goddess Dressing

Healthy Green Goddess Dressing | A Couple Cooks

Our inspiration to eat the way we do now was a book called Food Matters by Mark Bittman. In the book, he challenged readers to start buying foods at the grocery made of “5 ingredients or less”. At the time, this was a big step for us. Meals for me generally consisted of what I’ll call “pastry pockets filled with meat and cheese” or breakfast cereal.

This new way of eating meant getting rid of those 2-year-old salad dressing bottles in our refrigerator and opting for homemade dressings. We were surprised at how easy it was, and haven’t bought a bottle in years. Though there are many great dressings out there that are not full of preservatives, we generally opt for making our own since it’s easy and we know exactly what it’s made of (and they taste incredible!).

While it’s a little more involved than the typical vinaigrette, this dressing is so so worth it. Green Goddess dressing was apparently fairly popular in the 1970’s and 80’s, but stems back to San Francisco in the 1920’s. We’ve called this version “healthy” Green Goddess, since the standard is generally made with a lot of mayonnaise and sour cream, which can sometimes feel heavy. This version is light and fresh, based on a Mexican Green Goddess dressing in Gwyneth Paltrow’s It’s All Good. With a Greek yogurt base, it’s a bit lighter but just as flavorful as the standard counterpart. I know we’ll be making this one in the future; it’s incredibly versatile and makes a pile of raw vegetables taste like heaven!

Stay tuned for how we used it, coming later this week.

Some of Our Other Dressing Recipes: 
Honey Mustard Vinaigrette (our favorite!)
Curry Vinaigrette
Lemon Oregano Vinaigrette
Orange Vinaigrette
Grapefruit Vinaigrette
Honey Balsamic Vinaigrette
Basic Vinaigrette

Healthy Green Goddess Dressing
Serves: About 1 cup
What You Need
  • 2 green onions
  • ½ green jalapeño pepper
  • ⅔ cup Greek yogurt
  • ½ cup lightly packed cilantro
  • Juice from 1 lime (2 tablespoons)
  • ⅓ cup olive oil
  • ½ teaspoon kosher salt
  • 1 tablespoon honey
What To Do
  1. Chop the green onions. Seed and dice ½ jalapeño pepper.
  2. Place the green onions and jalapeno pepper in the cup of an immersion blender (or in a blender). Add ⅔ cup Greek yogurt, ½ cup lightly packed cilantro, juice from 1 lime (2 tablespoons), ⅓ cup olive oil, ½ teaspoon kosher salt, and 1 tablespoon honey. Blend to combine. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.


Healthy Green Goddess Salad Dressing | A Couple Cooks

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  • Reply
    Megan @ The Cooking Canvas
    February 23, 2014 at 9:42 pm

    I love the color of this dressing. Not only will this taste great, but make everything on the plate just look even better. Going to dress up some carrots later this week. Thank you!

  • Reply
    February 24, 2014 at 12:40 pm

    thanks for reminding me of the Mark Bittman challenge. I am sure I can remove a few bottles from my fridge too!

  • Reply
    February 24, 2014 at 2:07 pm

    This looks delicious and the color is lovely. I’m looking forward to seeing how you use it! Maybe in a chopped salad or as a dip?

  • Reply
    February 25, 2014 at 7:42 am

    The colour is gorgeous! Definitely going to try this :)

  • Reply
    February 25, 2014 at 10:20 am

    I could almost eat this by the spoonful. Love it!

  • Reply
    February 25, 2014 at 12:45 pm

    I too love the color!
    I’ll need to try the Orange Vinaigrette, since I have some freshly picked oranges right now.

  • Reply
    Stacy @ Every Little Thing
    February 25, 2014 at 9:41 pm

    We’re the same as you in that we haven’t purchased salad dressing in a longgg time. We usually just opt for oil/vinegar mix with honey or maple syrup but this is a great alternative. Thanks for posting!

  • Reply
    Lily (A Rhubarb Rhapsody)
    February 26, 2014 at 10:23 pm

    This sounds simple enough and very yummy. I’m a big fan of Mark Bittman, he writes some excellent articles.

  • Reply
    March 2, 2014 at 10:08 am

    Loved this. Just made a huge batch for this week. :) thank you!!!!! You guys are amazing

  • Reply
    amanda reynolds
    July 12, 2014 at 10:27 am

    I made this but I didn’t have cilantro or scallions, so I substituted mint. It was this amazing minty spicy dressing, yum!!

    • Reply
      July 12, 2014 at 12:07 pm

      Mint on hand, huh? Sounds great!

  • Reply
    September 12, 2014 at 11:16 am

    I’m a bit confused…what are you doing with the scallions and jalapeno? Are you stirring it in at the end or blending it with the rest of the ingredients? Thanks!

    • Reply
      September 12, 2014 at 12:05 pm

      Sorry! It all gets blended together :)

    • Reply
      September 12, 2014 at 1:24 pm

      Great question, Amber! I’ve updated the instructions to be more clear. Thanks so much for asking!

  • Reply
    January 16, 2015 at 11:28 am

    If I hate the taste of cilantro, what herbs could I substitute?

    • Reply
      January 16, 2015 at 12:16 pm

      hmmm. I don’t know that there would be a good substitute for this version. You could try removing the jalapeno and lime and adding basil and lemon.

  • Reply
    February 12, 2015 at 12:33 am

    I could eat this like a soup! So yummy!

  • Reply
    Sarah | Well and Full
    July 13, 2015 at 12:02 pm

    I love finding new healthy salad dressing recipes! Also, anything with jalapeño is a must-try for me :)

  • Reply
    December 30, 2015 at 6:33 pm

    This sounds delicious. I love the use of fresh herbs. However, doesn’t traditional green goddess dressing using tarragon and anchovy paste?

  • Reply
    January 17, 2016 at 5:17 pm

    Tried the Greek goddess dressing today for the first time and wow I absolutely love it. I’m so glad I was able to get the recipe thanks.

  • Reply
    November 17, 2016 at 12:25 pm

    What is the nutritional break down of this please?

  • Reply
    February 16, 2017 at 4:22 am

    How long does it keep?

    • Reply
      February 20, 2017 at 5:35 pm

      It will keep for several days in the fridge.

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    Happy Cooking! ~ Sonja & Alex