Green Goddess dressing was at the height of popularity in the early 70’s and has made a comeback as a keto dressing in the 2000’s. Although it is often used as a salad dressing, it makes a wonderful dip or a sauce to pour over salmon. The recipes below show it with a smashed cucumber salad, or drizzled over grilled salmon.Jump to Recipe
What are the Classic Ingredients in Green Goddess Dressing?
The base of the dressing is a creamy consistency, typically made of mayonnaise and sour cream with a splash of lemon juice and a touch of anchovies for the added umami.
The “classic” herbs making up this ranch-like dressing of the 70’s included parsley, chives, tarragon and chervil. Chervil is a bit hard to find these days and basil or other soft herbs are often added instead. It’s all good (and it’s all green). Just blend it all up in the blender and it’s done!
Other Uses for this Creamy Retro Dressing
It’s really a lovely dressing and it doesn’t need to be relegated to only salads. It is great as a dip for vegetables, drizzled over chicken or cauliflower. We had it over grilled salmon last night and it was great.
I also tried it on “smashed” cucumbers, which is a great way to enhance summer cucumbers. Smashed cucumbers usually have an Asian-style dressing, but this herbal summer dressing added a flavorful twist. The “how-to” for making both the dressing and the smashed cucumbers can be seen on the video below.
There ya go! Sometimes the retro foods can make successful comebacks, even from a time period when keto wasn’t really a word of any meaning.
Green Goddess Dressing
- covered container for storage
- ¾ cup mayonnaise
- ¾ cup sour cream
- 2 tsp anchovy paste
- 2 cloves garlic peeled
- ¼ cup lemon juice
- ¼ cup tarragon stripped from stem
- ¼ cup chives coarsely chopped
- ½ cup flat leaf parsley coarsely chopped
- ¼ cup chervil optional
- Add all ingredients to a blender and pulse or blend until smooth
- Keep refrigerated for 2-3 weeks and use on a variety of dishes