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Simple and Healthy Green Goddess Dressing That Will Brighten Up Any Dish
Do you opt for yogurt over mayo?
If you’re like me, then the answer is yes.
This healthy green goddess dressing opts for yogurt over mayo too.
Traditionally, this creamy dressing is made with mayo and sour cream. But, this version of the easy homemade dressing is more healthy, zesty, and refreshing.
Yogurt is the backdrop for simple, fresh ingredients. Just 6 simple ingredients can create such a complex dressing. I love this dressing because just a few ingredients and a few seconds of blending creates a fresh flavorful sauce.
The blast of lemon juice and zest in this healthy homemade dressing will brighten up your favorite summer salads, veggies, and fruits. Put this dressing in a bowl and serve alongside raw vegetables for an easy appetizer.
Ready to freshen up your summer apps? Then keep reading for this healthy green goddess dressing recipe.
What Makes this a “Healthy” Green Goddess Dressing?
Substituting yogurt for processed mayo is a great trade-off in terms of health benefits.
Yogurt and other dairy is high in calcium, protein, and Vitamin D (milk is generally fortified with this). These maintain bone density, muscle mass and bone mass, respectively (Source: Harvard University). Yogurt is also loaded with probiotics. Evidence suggests that probiotics benefit your immune system and digestive tract (Source: WebMD).
Use plain, unsweetened yogurt or Greek yogurt. Preferably produced from humanely raised animals that aren’t treated with hormones. The ingredients list on the yogurt I have in my refrigerator is short and sweet:
Organic whole milk, Vitamin D3, Pectin, and a bunch of healthy probiotic cultures.
How Long Does this Healthy Green Goddess Dressing Keep?
This dressing will last covered in the refrigerator for 1 week.
When fresh aromatics such as garlic, onion, or shallots are added to a sauce, the shelf life reduces.
As a rule of thumb, if a dressing doesn’t use any fresh ingredients then it should last close to a month. If it does, it will last closer to a week.
For example, this balsamic vinaigrette uses just oil and vinegar. I don’t use it quite as much, so I want it to last longer. It will last about a month.
How Should I Store this for Meal Prep?
This sauce is great for pulling out of the refrigerator at a moments notice. Here are some options for containers to make and store this sauce in.
Option 1: Mason Jar
Call me old fashioned, but mason jars are what I use for making all meal prep dressings like this one. They are easily sealed and have measurements on them for easy mixing. These 16 oz. jars are the best size for dressings. They are big enough for a one or two week batch, but small enough to easily fit inside of your refrigerator door.
Option 2: Weck Jar
For an equally classic option, check out these Weck jars.
Option 3: Deli Containers
These plastic deli containers rule. I use them for storing leftover meal prep ingredients. They’re what the restaurants use and super cheap.
Food Processor vs. Blender. How Do I Know Which One to Use?
Food processors and blenders can often be used interchangeably, but your results will be different.
According to HuffPost, blenders should be used when you want your end results to be smooth and uniform. Their blades are not sharp, but powerful. So, blenders are better at pureeing as opposed to chopping or cutting.
For blenders, think smoothies, soups, dressings, and other liquids.
Food processors have sharp blades that are better at cutting or chopping solid, hard foods. They can do tasks in seconds that would take you way longer with a knife.
For food processors, think pesto, hummus, and chopping vegetables, nuts, and seeds.
What Kind of Food Processor or Blender Should I Use?
I think most kitchen “gadgets” are unnecessary. But, food processors and blenders definitely have their place in a home cook’s kitchen.
Do you make or want to make smoothies, soups, dressings, purees, and/or nut butters?
If you do, then you’ll most likely need a blender. Blenders combine liquid ingredients and softer solids into a smooth and uniform emulsion. The function of a blender is one of the only things that can’t be replicated without an appliance.
Here is a list of the Best Blenders for Every Budget
I use this 8-cup food processor and it has served me well for years. It’s just big enough for sauces, hummus, and dips for a household of two. But you’ll have zero limitations with this 14-cup one.
What If I Don’t Have a Food Processor or Blender?
If you don’t have a processor or blender, you can definitely still make this!
Put the avocado in a bowl and mash it up with a fork. Make sure your avocado is plenty ripe and soft for this method. Finely chop the cilantro, grate the garlic, and add it to the bowl with the rest of the ingredients. Mix well.
Regular Yogurt vs. Greek Yogurt. Which is Better?
Regular yogurt and Greek yogurt are often used interchangeably on this site. To consider one “better” than the other depends on your priorities.
Greek yogurt is regular yogurt that has been strained to remove more of the liquid. It is thicker and more concentrated. One benefit is that it has more protein.
I use whole milk regular yogurt because I like the texture and taste better. Greek yogurt is a little too thick for me. I end up adding water back into the dish I am using it on to thin it out anyway.
In either case, make sure to get plain. Plain yogurt is unflavored and unsweetened (e.g., no added sugar).
What Can I Use This Dressing On?
Think freshness when using this dressing. The lemon juice, zest, and fresh herbs really pump up the brightness and refreshing aspect to this dressing.
Here are some serving suggestions.
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Fruit – The fresh lemon and herbs are a great match for fresh fruit. Top fresh fruit with this dressing or serve alongside for dipping.
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Salad – This is a salad dressing for a bowl of sturdy lettuce like romaine.
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Hand Salad – Skip the salad assembly serving a bowl of this dressing next to separated romaine hearts for dipping similar to this hand salad.
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Raw Vegetables (Crudités) – Serve this dressing in a bowl next to fresh crunchy vegetables like carrots, broccoli, celery, cucumbers, radishes, and/or fennel.
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Beets – Top these roasted beets with this dressing to transform them into a creamy beet salad. Top off the beet salad with a handful or two of light greens like arugula, spinach, or herbs.
Let’s Talk About Ingredients
A dish is the expression of its ingredients. The better the ingredients, the more delicious the dish. Here’s how to use the best for this recipe.
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Yogurt – I prefer whole milk plain yogurt. Fat free, low fat, or Greek yogurt will work as well. Check the ingredients to make sure there aren’t a bunch of preservatives or added sugar. It should just be milk, pectin, Vitamin D3 (maybe), and a bunch of probiotic strains likely ending in “lus” that you won’t be able to pronounce.
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Fresh Herbs – Pick fresh herbs that are bright and sturdy with no spots, shriveling, or sagging. This dressing is great with a variety of herbs like parsley, basil, mint, and/or tarragon. Even better if you can toss in a mix of them.
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Lemon – Choose lemons that are fully yellow and are a little bit soft when gently squeezed. This little bit of give means that the lemon is full of juice. This citrus squeezer is the only one you’ll need for the rest of your life.
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Scallions – Choose scallions with bright green and sturdy tips. Avoid slimy, brown, and sagging tips.
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Olive Oil – Extra virgin is best. This oil from California Olive Ranch offers the best price, taste, and availability combination. It is what I use every day.
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Kosher Salt – Diamond Crystal kosher salt was used for this recipe and all other recipes on this site. Use this conversion table from The Spruce Eats if you only have another type of salt.
Want More Dressings? Check These Out.
Tasty sauces and dressings are a secret weapon for any cook. They can turn a dish from average to delicious in a matter of seconds.
Top off a dish with one of these delicious recipes and it will taste better:
Healthy Green Goddess Dressing
Ingredients
- 3/4 cup plain whole milk yogurt or Greek yogurt
- 1/2 cup lightly packed parsley, mint, basil, or tarragon, or a mix
- 1 scallion, roughly chopped
- 1 lemon, juice and zest
- 3 Tbsp. olive oil
- 1/2 tsp. kosher salt
Instructions
- Add yogurt, herbs, scallion, lemon juice, lemon zest, olive oil and kosher salt to a food processor or blender. Process until smooth. Store covered in refrigerator for up to a week..
Nutrition
Ready to Make This Healthy Green Goddess Dressing?
The lemon zest in this dressing almost makes this taste like a dessert. It’ll be perfect as a dipping sauce for your next cookout.
I used a food processor, but next time I’ll toss this dressing together in a blender for added smoothness. I used to use my food processor for most dressings and dips. But, after read through a few recent cookbooks, I started using my blender more.
I’m going to be ready to invest in a new one soon. So, I wrote all about the best ones to buy in this post on the best blenders for every budget.