Full disclosure: This avocado green goddess dressing used to be called “avocado everything sauce”. That’s because you literally are going to want to put it on everything. It’s magical on eggs, tortillas. and the ultimate topper for a barbecue chicken salad recipe that I think you’re going to love.
⇢ Other salad dressings like this you’ll ♥️: creamy mascarpone ranch dressing, the best lemon balsamic vinaigrette, and a classic blue cheese dressing. All so good!
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
What makes this green goddess dressing different
Whether the color or flavor is from parsley and the texture is from sour cream or mayo, many recipes for green goddess salad dressing include a combination (or all) of those and sometimes even just “any” green herbs you might have in your garden or fridge crisper.
My version of green goddess dressing gets its creaminess and cool green color from one whole avocado and more intense green color and herby flavor from fresh chopped cilantro.
And a couple of other ingredients that round each of them out.
Main ingredient call-outs
Equipment needed
I recommend using a high speed blender or food processor to make this cilantro dressing. The cilantro will disappear into the avocado and in order to do that, you need to blend it on a pretty high speed.
Let’s whip up some avocado green goddess dressing
- Carefully cut the avocado in half lengthwise and remove the pit but swifty inserting the blade of the knife into the pit. Twist to remove and pop out the pit, Use a spoon to scoop out the creamy avocado and place in a blender or food processor.
- Pack the cilantro into the blender container along with the garlic cloves, honey, citrus juices and seasoning.
- Pulse the blender on low and slowly raise the speed, blending the dressing. Stop as needed to push down the cilantro into the avocado.
- Continue blending until you can barely see any cilantro bits or leaves.
Pro tip
Don’t add the water until you taste the dressing. Use it to thin the dressing for whatever you’re going to serve it with. Leave it on the thicker side to use as a dip and thinner for salad dressings.
Where to use creamy avocado goddess dressing
- Coming soon is the most amazing barbecue chicken salad. A big generous spoonful of this avocado dressing adds the best finishing flavor and creamy texture.
- A fresh herb dip for veggies, breadsticks or even a Mediterranean-style sandwich spread.
- And it’s especially good with beef burritos or wrapped in a tortilla with some juicy chicken breast and some pickled onions.
Storage and make ahead info
Store in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this dressing.
Because it comes together so easily, I like to make green goddess dressing on the morning of the day I plan to serve it.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Impossibly Creamy Avocado Green Goddess Dressing
Equipment
- Blender or
Ingredients
- 1 avocado, ripe
- 1 jalapeno, seeded and halved with stem removed
- 2 tsp garlic , chopped
- 1 cup cilantro , chopped
- 3 Tablespoons olive oil
- 1 lime , juiced
- 2 tsp lemon juice, from 1 lemon half
- ½ tsp sugar or honey, to taste
- ½ teaspoon kosher salt , to taste
- ¼ teaspoon ground black pepper, to taste
- 4 Tablespoons water , see note below
Instructions
- Half the avocado by inserting a sharp knife into one side and working the blade around the outside. Hold one side in each hand and twist the halves in the opposite direction. Open the avocado and then hold the pit half in the palm of your hard.Carefully insert the long blade edge of a sharp knife into the pit with one quick motion moving the blade into the top of the pit. Holding the knife handle, twist the knife handle about ¼ turn and the pit should start to twist and move until it releases from the avocado.1 avocado
- Use a large soup spoon to scoop the avocado flesh from the skin and place into the bottom of the blender or food processor.
- Add in the cilantro leaves, jalapeno and garlic cloves along with the juices and seasoning and oil. Pour in the honey.1 jalapeno, 1 cup cilantro, 2 tsp garlic, 1 lime, 2 tsp lemon juice, ½ tsp sugar or honey, 3 Tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Starting on low and ramping up the speed, blend the dressing until smooth tamping down the cilantro as needed. Blend until the dressing is creamy and smooth, adding in the water as needed 1 T at a time until the desired consistency is needed (see note below).4 Tablespoons water
- Taste and adjust for seasoning to personal taste.
This is sooo good! Having it tonight with a vegan bowl of veggies, farrow and Mexican seasoned black beans. Really amped up the flavor in a great way. Thanks, Lori for another winner.
I love how you used the dressing in a bowl, Mary. Such a great idea…I am totally doing this! And thanks for taking the time to share.