Zesty Green Goddess Dressing

This healthy green goddess dressing takes less than five minutes to make and is great on salads or as a vegetable dip. Perfect for weeknight meals!

Healthy Green Goddess Dressing

Alex and I eat the way we do because of a book. It’s called Food Matters. In it, author Mark Bittman challenges readers to start buying foods made of 5 ingredients or less. At the time, this was a huge step for us. Meals generally consisted of what I’ll call “pastry pockets filled with meat and cheese” or breakfast cereal. (OK, we ate hot pockets.)

This new way of eating meant starting new habits. We got rid of those 2-year-old salad dressing bottles collecting dust in our refrigerator in favor of our own homemade salad dressing. We were surprised at how easy it was! To this day, we always make it at home. Making your own salad dressing is easy, you know exactly what it’s made of, and it tastes incredible! So hold onto your hats, because this zesty homemade green goddess dressing is drop dead delicious.

What is Green Goddess dressing?

What’s the dressing behind this intriguing name? All the rage in the 1970’s and 80’s, Green Goddess actually stems back to San Francisco in the 1920’s. There’s some contention around the exact origin. But the most popular theory is that the chef of the Palace Hotel in San Francisco created a dish to page homage to a famous actor in a play called The Green Goddess.

The Green goddess dressing the chef created in the 20’s had anchovies, scallions, mayonnaise, and herbs (parsley, tarragon, and chives). There have been various renditions ever since, using different herbs and flavorings. After all with a name like Green Goddess, who wouldn’t want to try a rendition? And Alex and I were inspired to try our own healthy spin.

Related: 10 Green Food Recipes

Cilantro & lime

Why you must try this zesty, healthy version

Here’s why you must try our rendition of this popular dressing! We call our zesty, healthy Green Goddess dressing. While it’s a little more involved than the typical vinaigrette, this Green Goddess is so so worth blending up. Here’s what makes our version special:

  • It’s made with Greek yogurt. The classic Green Goddess dressing is made with mayonnaise and sour cream, which can feel heavy. This version is light and fresh, made with Greek yogurt. But it’s just as flavorful as it’s classic counterpart.
  • Cilantro, green onion and jalapeño add a zesty flair. This dressing is loosely adapted from a Mexican Green Goddess dressing in Gwyneth Paltrow’s cookbook, It’s All Good. We loved the idea of using cilantro, green onions, and jalapeño pepper to bring big flavor.
Tortilla Bowls with Green Goddess Dressing

10 best ways to serve Green Goddess dressing

This healthy Green Goddess dressing is incredibly versatile and makes a pile of raw vegetables taste like heaven! Here are the best ways we’ve found to use it:

  1. As a dip: Dip in carrot sticks and prepare to fall in love.
  2. On a wedge salad: Add a new spin on our Classic Wedge Salad. (Keep the potato chips!)
  3. In a tortilla bowl salad: These Tortilla Bowl Salads work for a healthy weeknight meal! These tortilla bowls are super simple to whip up.
  4. On a grain bowl: Cook up a pot of whole grains like rice or quinoa, then top with veggies and dressing. Try our Green Goddess Salad Bowls.
  5. Load on a baked potato or sweet potato: Oh yes. Try our Mexican Sweet Potatoes or Instant Pot sweet potatoes.
  6. Dip for fries. Right? Try our Restaurant-Style Baked Fries or Crispy Sweet Potato Fries.
  7. Drizzle onto salmon. A perfect sauce! Try on our 10-Minute Baked Salmon or Easy Cedar Plank Salmon.
  8. On roasted veggies: These Cumin Roasted Carrots would look lovely with a pastel green drizzle.
  9. Speaking of roasted veggies: How perfect would it be dolloped onto Garlic Roasted Broccoli?
  10. In tacos: Of course, this zesty Green Goddess dressing would make any taco tastier. Try our Epic 5 Minute Tacos or Shrimp Tacos with this as a sauce.
Green goddess dressing

Looking for more homemade salad dressing recipes?

Making homemade salad dressing is cheaper and healthier than store-bought dressing! Aside from this Green Goddess dressing, here are other homemade salad dressing recipes you should try:

This Green Goddess dressing recipe is…

Vegetarian and gluten-free.

Last updated June 23, 2019

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zesty Green Goddess Dressing

1 Star2 Stars3 Stars4 Stars5 Stars (74 votes, average: 4.26 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About 1 cup 1x


This healthy green goddess dressing takes less than five minutes to make and is great on salads or as a vegetable dip. Perfect for weeknight meals!


  • 2 green onions (scallions)
  • 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 maple syrup or honey


  1. Chop the green onions. Seed and dice the jalapeño pepper.
  2. Place the green onions and jalapeno pepper in the cup of an immersion blender (or in a blender). Add the Greek yogurt, cilantro, lime juice, olive oil, kosher salt, and maple syrup or honey. Blend to combine. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.


  • Category: Dressing
  • Method: Raw
  • Cuisine: American


  • Serving Size: 2 TBSP

Keywords: green goddess dressing

Green Goddess Salad Dressing
Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • 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
    [email protected]
    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.

  • Reply
    Kathy Amaral
    October 9, 2017 at 7:05 pm

    Sooooo yummy!!!! This is one of my favorite salad dressings. I like my dressing a bit thinner so I add a few tablespoons of water to thin it out.

  • Reply
    June 17, 2018 at 3:01 pm

    No avocado?? ?

  • Reply
    April 21, 2020 at 4:27 pm

    This is so good!! I just made it. I used pickled jalapeno instead of fresh and I used Bulgarian yogurt instead of Greek. If I had Greek yogurt in the house, I would have used it. So, it came out runny, but it’s still sooooo yummy. Thank you!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.