This green goddess dressing is a little bit different. I have made the lemon stand out in this recipe, and then added ginger as a secondary component that stands out. I love the likely health benefits of ginger, and combined with fresh raw garlic this recipe is really a powerhouse of goodness. You can easily adjust the ingredients to work with what you have in your fridge or garden, too. It’s a very flexible recipe.
This recipe is perfect for a buddah bowl – it goes with nearly any kind of vegetable or grain you put in there. It’s easy to mix in, or put on the side as a dip. It is also great on top of potatoes, rice, or other grains as a topping or sauce. We all love a good potato topping! I love the lemon and parsley together with potatoes, this dressing does not disappoint.
I really like how quickly you can make this one. Just find the ingredients, and blend or food process. Note that the texture and even flavor will be a bit different depending on which appliance you use. Try it in both and see what you prefer!
Lemon and Ginger Green Goddess Dressing
Ingredients
- 1/2 cup parsley Packed. See notes on recipe page.
- 1/2 cup basil Packed. See notes on recipe page.
- 1 avocado Medium.
- 1/4 cup lemon juice About 1-2 lemons.
- 1/4 cup garlic Cloves or minced – see notes!
- 1/4 cup green onion See notes on recipe page.
- 1/4 cup plant-based milk Such as cashew or almond milk.
- 2 tbsp apple cider vinegar
- 2 Tbsp ginger Minced, or whole pieces. See notes.
- 1/2 tsp lemon zest Optional. See notes!
- 1 tbsp white miso Or less, to taste.
- 1 tsp black pepper
Instructions
- Combine all ingredients in a blender or food processor, and blend until smooth.
Notes
Pretty easy to make!
[amzn]
Substitutes, alternatives, and notes
Parsley and basil: You can use any blend of these two ingredients, or you can use all parsley or all basil. You could even try adding a bit of mint if you wish. I have a herb called basil mint that works well in this dressing.
Green onion: You can use chives instead if you wish. These are loosely chopped.
Ginger: I used a couple “thumbs” of fresh ginger for this recipe. I did not mince the ginger, and I didn’t even remove the peel (you don’t need to!). If you are using fresh unminced ginger, you may want to use a high-speed blender (depending on how your food processor handles thumbs of ginger).
Garlic: The correct amount of garlic will depend on what you are using. I use 1/4 cup cloves (if fresh) or minced (if bottled). This is because my bottled garlic is usually substantially less strong tasting than my fresh (cloves) garlic. If you are concerned about the strength start with about half, and keep adding it as you blend.
Have you made this recipe?
I’m in the process of making this recipe and have come upon a stumbling point. I know you won’t see this “in time” but wanted to say that “1/4 cup garlic” sounds pretty darn drastic, and the ingredient list doesn’t say in what form to measure the garlic into the cup in — cloves? Chunks? Certainly not minced, if we’re going to toss it into the VitaMix.
>> I came back over and looked at the notes… you may want to revise them. Under Ginger (notes) you refer to “thumbs of fresh garlic” rather than minced and say no need to remove the skin (ick, btw) but that it depends on how your processor handles thumbs of ginger. [Lots of head scratching here, both of us.] We’re just going to “wing it” but I did chuckle, because it reminds me of how I get these two mixed up at times, when I’m speaking it out loud. Haven’t done it in print yet, but you never know.
I think we will peel one large or two small cloves of garlic and most likely chop the ginger a bit ahead of time. It works better for us that way, in the VitaMix, when we make smoothies. The other notes were quite helpful. The only other thing I might add is that “medium” avocado is also um… a bit vague. Can you maybe provide weight/grams?
Thanks for this recipe, I’m sure it’ll turn out fine. We’ve been cooking for a long time, just new to your site, not to the process or the ideas behind this way of eating. Glad to have found it!
Hi Lisa!
Thanks – yes, I must have been thinking of the garlic when writing the ginger notes (yeah, garlic don’t have thumbs), and forgot my italicized notes about the garlic in the recipe list.
Unpeeled is correct though (for the ginger) – I almost never peel ginger, and have never noticed a difference in taste. Someone noted this to me in the past (when making smoothies and kombucha), and I haven’t peeled it for anything blended or the kombucha since and no problems. Obviously, it’s washed though.
Just added a note regarding the garlic!
I had extra basil to use up so made this dressing – love the amount of citrus in it. Perfect for a salad with raisins.
Hello, this looks yummy! Can you tell me how long it can store in the fridge? With it being avocado, does that mean the dressing needs to be eaten immediately?
It lasts in the fridge fine. We’ve usually used it up within a week.