Avocado Green Goddess Dressing

Creamy, light, rich, and perfect for summer salads, this version of the '70s fave, Green Goddess, is going into heavy rotation at my house. I didn't add anchovies because I was out of them, but I highly recommend tossing in a filet or two before blending.

The lemon juice will help preserve the lovely green of the avocados, but I probably wouldn't make this more than a few hours in advance. I find mine stays pretty overnight, but it does eventually darken as the avocado oxidizes. If this happens, no worries...it's still delicious.

Avocado Green Goddess Dressing

Yield: About 1 cup

  • 1 ripe avocado, pitted and diced
  • 1/2 cup skim milk
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain Greek yogurt  
  • 1 small clove garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper to taste
Combine all ingredients in a blender and puree until smooth. Taste for seasoning and add salt and pepper as desired. If desired, thin with a tablespoon of milk or water at a time.

Store in an air-tight container in the refrigerator. Use within 2 days. 


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