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Green goddess dressing recipe

1 rating

Green goddess dressing likely originated in the 1920s, created by a hotel chef in San Francisco. Famed for its vivid green hue and bold, bright flavours, it's been a favourite salad dressing ever since, inspiring many twists and variations. Our green goddess dressing is light, zingy and creamy: whizz it up in just 10 minutes and enjoy with a green goddess salad, as a dip or drizzle on roasted veg. See method

Makes 250ml
Takes 10 mins
9 calories / serving
Healthy
Gluten-free

Ingredients

40g mixed salad leaves
100g yogurt
1 small garlic clove
zest and juice of ½ lemon
2 tsp drained capers
2 anchovy fillets, chopped

Each serving contains

Energy
40kj
9kcal 0%
Fat
0g 1%
Saturates
0g 1%
Sugars
1g 1%
Salt
0.2g 3%

of the reference intake
Carbohydrate 0.8g Protein 0.7g Fibre 0.1g

Method

Put the mixed salad leaves in a blender with the yogurt, garlic clove, the lemon juice and zest, drained capers chopped anchovy fillets.
Blend to a smooth, creamy green sauce, scraping down the sides if you need to.
Season well, adding more lemon juice, if you like. Serve as a dip or use as a sauce for roasted veg. Will keep, covered, for 2-3 days in the fridge.

Tip: For a green goddess salad, use whatever green salad vegetables you fancy, from refreshing cucumber and creamy avocado to finely chopped green cabbage and seasonal salad leaves. Or try our healthy and filling green goddess sandwich, which is packed with veggies and interesting flavours and textures.

See more Salad dressing recipes