Silky, creamy, and completely dairy-free. My keto green goddess dressing blends a whole avocado with fresh basil and green onion. Just 1.7g net carbs, and it stays good in the fridge a full week.
I started making green goddess dressing years ago when I wanted something more interesting than ranch on my salads. The store-bought versions were loaded with sugar and soybean oil, so I built my own from scratch. This version uses a whole avocado as the base, which does two things: it makes the dressing incredibly creamy without any dairy, and it gives the whole batch a shelf life of up to a week in the fridge. Most recipes I’ve seen top out at 3-4 days. Mine holds longer because the avocado fat structure is more stable than Greek yogurt or sour cream bases that separate and get watery.
The flavor here comes from fresh basil, green onion, garlic, and lemon juice. I’ve tested dried herbs as a shortcut and they just don’t deliver the same brightness. Fresh basil is what makes this taste like actual green goddess and not just a green-tinted mayo. If you grow basil in the summer like I do, this is one of the best ways to use a big harvest.
What I love about this dressing is how far beyond salads it goes. I use it as a dip for cucumbers, celery, and bell peppers on busy weeknights. I’ve drizzled it over grilled chicken thighs, spooned it onto burgers, and even used it as a spread on low carb wraps. My family goes through a batch every week, and I usually double it now because it disappears fast. If you like creamy dressings, try my keto ranch dressing or my feta dressing for different flavor profiles.
The avocado oil in this recipe matters more than you’d think. I use it instead of olive oil because it keeps the flavor neutral so the herbs come through clean. Olive oil works (I’ve done it), but it adds a peppery note that competes with the basil. Skip coconut oil. It solidifies when cold and makes the dressing clumpy. For another avocado-based condiment, my avocado mayo uses the same logic.
One technique note: don’t over-blend this. I pulse mine 8-10 times in the food processor and stop as soon as it’s smooth. If you let the blade run continuously, the basil oxidizes and the dressing starts tasting bitter. Quick pulses keep everything bright green and fresh. If you’re into herb-forward sauces, my chimichurri sauce is another staple in my fridge.
What Is Green Goddess Dressing?
Classic green goddess dressing is built on a mayonnaise base packed with fresh herbs and garlic. I swap the mayo for a whole avocado, which keeps the dressing just as creamy and lets the basil and green onion do the talking.
Short pulses in the food processor keep the basil bright green.
It doubles as a dip for shrimp, cucumber slices, and pork rinds.
A glass jar with a tight lid keeps it fresh in the fridge for about a week.
How to Make Green Goddess Dressing
The whole process takes about 5 minutes. I toss the avocado, basil, green onion, garlic, lemon juice, and salt into my food processor first, then add the water. The avocado oil goes in last. Pour it through the feed tube while pulsing so it emulsifies into the base instead of sitting on top.
I pulse 8-10 times and check the texture. You want it smooth but not whipped. If you let the blade run too long, the basil turns dark and the flavor goes bitter. That’s a mistake I made early on and it ruined a whole batch. Quick, short pulses are what keep it bright green. If it’s too thick, add water one tablespoon at a time until it pours the way you want. I like mine thick enough to cling to a leaf of romaine without dripping off. For a similar keto herb sauce with a different flavor profile, try my cilantro aioli.
Combine all ingredients in a food processor or blender.
2
Pulse it
Pulse until ingredients are combined and dressing is smooth.
Nutrition
Per serving: 1/4 of recipe
Calories
191
Fat
19.6g
Protein
1.2g
Total carbs
4.7g
Net carbs
1.7g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
How do I store green goddess dressing, and can I freeze it?
I get a full week out of mine in a mason jar with a tight lid in the fridge. The avocado base holds up better than dressings built on sour cream or Greek yogurt, which start separating after 3-4 days. Give it a stir before serving since the oil can settle on top. Because of the avocado, the top can start to brown over time. If that bothers you, squeeze a layer of lemon juice over the surface before you cover it, then pour it off and stir before serving. It freezes too. I freeze it in ice cube trays, move the cubes to a freezer bag, and they keep for about 3-4 months. The texture is slightly thinner after thawing, so I give it a quick blitz in the blender to bring the emulsion back together. My guide to freezing avocados covers the same approach.
Can I add anchovy paste to this dressing?
I've done it and I like the result. A half teaspoon of anchovy paste adds an umami depth that makes the dressing taste more savory without any fishy flavor. I add it when I want the dressing on something hearty like grilled steak or roasted broccoli. Start small because a little goes a long way.
What herbs can I swap in or out?
I've tested this with parsley, cilantro, dill, and tarragon in place of some or all of the basil. My favorite swap is half basil, half parsley for a milder version. Cilantro gives it a completely different character (more like a cilantro lime marinade vibe). Tarragon makes it taste more French. I always keep at least some basil in the mix though because that's what makes it taste like green goddess.
Is two cloves of raw garlic too strong?
Two cloves is my baseline, but raw garlic hits a lot harder than roasted once it is blended into a dressing. If you are not a raw garlic person, start with one clove so the basil comes through, then taste and add more. Roasted garlic works here too and gives the depth without the sharpness.
Can I use this as a marinade for chicken?
I use it as a marinade all the time. I coat chicken thighs in this dressing and let them sit for 2-4 hours before grilling, then cook them to 165 degrees. The acid from the lemon juice tenderizes the meat and the herbs form a crust on the outside. It's one of my favorite ways to use the last bit of a batch before I make a fresh one.
That comparison comes up a lot and I get why, since basil is the loudest thing in the ingredient list. But there’s a whole avocado and 7 tablespoons of water in there, so it lands creamy and bright instead of dense and oily. No parmesan, no pine nuts, none of that weight. I use it in places I would never put pesto, poured straight over a chopped salad or as a dip for raw veggies.
1.7 net carbs per serving. It still catches me off guard, batch after batch. I started on salads but now it goes on grilled chicken, sliced cucumbers, eggs. The basil is what drives the whole thing. Pack it in or the flavor goes flat.
You nailed the basil thing, Priya. I hit that same flat version early on until I started packing the half cup tight. I use it on eggs almost every week now.
Really does. I keep mine in a mason jar with a tight lid and it’s still good on day 7. Avocado base holds up way better than the dairy versions that start separating by day 3 or 4.
You want it fully ripe, soft enough to yield when you press it. Under-ripe and the dressing goes grainy. A few brown spots are actually fine, it’s all blended.
Joanna, that tip will save people a batch. I ran into this testing the recipe, kept getting a version with this vague bitterness I couldn’t isolate until I swapped oils. Chosen Foods is what I landed on. Primal Kitchen runs just as neutral. If you’re already working with a grassy one, pulling the oil back to 3 tablespoons and adding more basil helps, and the lemon covers some of it. Won’t be as rich but the flavors settle back.
Making a big batch of this for a cookout next weekend. I have tons of cilantro right now but my basil plant got leggy and isn’t producing much. Would cilantro work one-for-one, or does the flavor balance shift too much against the garlic and green onion?
This dressing is freaking good, but if you’re new to blending raw garlic, start with one clove. Two hit me hard and I had to add more avocado to balance it out.
Raw garlic hits a lot harder than roasted in a blended dressing. Two cloves is my baseline but I’ve been overdoing garlic for years so my tolerance is probably skewed. Good save with the extra avocado.
My daughter refused to eat salad for like two years, and she put this on roasted broccoli last night and then asked if we could have it every week (her words). Something about the basil and avocado blended together, it doesn’t taste like a health food thing, it just tastes like actual dressing.
That’s the best kind of proof. Roasted broccoli with this might actually be better than salad anyway. The florets hold onto it in a way lettuce doesn’t.
Finally making this. I’ve got a ton of basil going right now. My one question: does the dressing actually stay green all week? I’ve made guac with lime juice before and it still turns murky after a day or two. Wondering if a dressing holds up differently? Really want to use this for meal prep but I need it to still look good when I pull it out on day four.
I’ve tested probably four different green goddess recipes and most end up tasting like herb paste with an oil slick on top. The water keeps this one light, and the basil and green onion actually land without one drowning the other. Second batch already.
Used lime instead of lemon (that’s all I had) and couldn’t tell the difference. If you have a regular blender, add the water and avocado oil first before the basil and avocado. Mine came together in like 15 seconds, no scraping.
Swapped the lemon for lime and threw in half a jalapeño. The heat cutting through all that avocado creaminess? Didn’t see it coming. (Double batch this weekend.)
Jalapeño hadn’t occurred to me but it makes total sense. The avocado carries heat really well. Curious how the double batch holds on day 3 or 4 in the fridge.
