Green Goddess Caesar Salad Dressing Recipe
Green Goddess Caesar Salad Dressing is a vibrant, creamy, and herbaceous dressing perfect for elevating your salads. Made with Greek yoghurt, fresh spinach and basil, anchovy fillets, and nutritional yeast, this dressing combines tangy, savory, and fresh flavors in a healthy, nutrient-packed sauce. It ensures a luxurious texture while being adaptable for vegan or lower-fat diets.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup (approximately 250 ml)
- Category: Salad Dressing
- Method: Blending
- Cuisine: American
- Diet: Low Fat
Ingredients
Dressing Ingredients
- 125 ml (½ cup) low-fat or full-fat Greek yoghurt
- 20 grams (small handful) baby spinach leaves
- 8-10 large fresh basil leaves
- 1 Tbsp red wine vinegar
- 4 anchovy fillets
- ½ tsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 2 Tbsp nutritional yeast
- 2 Tbsp extra virgin olive oil
- 40 grams (¼ or half a very small) avocado
- Freshly ground black pepper to taste
Instructions
- Combine all ingredients: Place Greek yoghurt, baby spinach, basil leaves, red wine vinegar, anchovy fillets, Dijon mustard, lemon juice, nutritional yeast, olive oil, avocado, and freshly ground black pepper into a mini food processor or high-speed blender.
- Blend until smooth: Blend on high speed until the mixture is completely smooth and creamy, stopping occasionally to scrape down the sides to ensure even blending. The dressing should be a vibrant green color with no visible herb pieces.
- Adjust seasoning: Taste the dressing and adjust seasoning if needed. Anchovies provide saltiness so additional salt is usually unnecessary. For extra tang, add more lemon juice, or to thin the dressing, add a splash of water.
- Store properly: Transfer the dressing to a sealed jar or container and refrigerate. Shake well before using, as some natural separation will occur. Consume within 2-3 days for best color and flavor.
Notes
- Use full-fat Greek yoghurt for the creamiest texture; low-fat yoghurt keeps calories lower but works well too.
- If nutritional yeast is unavailable, substitute with 3 Tbsp finely grated Parmesan cheese (not dairy-free then).
- For a vegan version, omit anchovies, add 1 tsp capers plus a dash of soy sauce or vegan Worcestershire sauce.
- The dressing thickens after refrigeration; thin with water, lemon juice, or olive oil as needed.
- For drizzling consistency, add water 1 tablespoon at a time; for thicker dip consistency, reduce olive oil to 1 Tbsp.
- Leftover dressing can be used as an excellent marinade for chicken breast before grilling.
