I’m one of those people that LOVES greens. Like not because they’re good for me and I want to get them in. I’m not responsible enough for that. And don’t get me wrong, I also LOVE cookies and tortilla chips and sweet potato fries and white chocolate peppermint pretzels! I just also genuinely LOVE greens. I love a huge base of them under pretty much anything, to build a salad. And I REALLY love any herby, garlicky green sauce to drizzle on top. HEAVEN.
This macro-friendly green goddess dressing is legit. It’s full of all the fresh, vibrant flavors of a green goddess dressing… but of course it’s not your typical olive-oil rich recipe, but a light macro-friendly version. Use it on everything! And use LOTS— it’s essentially salad.
How to Make the Macro-friendly Green Goddess Dressing
I love to use yogurts in my dressings “in place” of oil… sort of. It’s definitely not the same thing, but combined with vinegar, it gives me a great base to work with, a starting point to add all the flavors to! My current favorite is the SoDelicious non-dairy coconut milk plain yogurt, but non-fat greek yogurt works great too! Both options are great for your macros and get the job done.
Next, let’s talk greens. For this dressing, you will need chives (or green onions), parsley, cilantro, basil, arugula, jalapeño, and avocado. Jalapeños and avocados are green so they count, right? Seed the jalapeño unless you like things extra spicy, and grabs all the herbs you’ve got! I love the whole list but I absolutely just use whatever’s on hand in equal portions.
Last, you’ll need some pepitas (toasted pumpkin seeds), garlic, half of a shallot, light-colored vinegar (I used red wine), and lemon juice. If you don’t have pepitas, almonds are a great option to use too. You can use pretty much any toasted nut or seed you’d like!
Throw all of your ingredients in the blender. Before blending, top it all off with a bit of Kosher salt and a pinch of red pepper flakes. Just blend until pretty smooth! If you’d like a little more fats, add ½ cup olive oil or an extra handful of nuts! I think it goes without saying, that will just be MORE delicious. Haha.
What You’ll Need to Make This Macro Friendly Green Goddess Dressing:
- SoDelicious non-dairy coconut milk plain yogurt, or non-fat Greek
- Toasted pepitas, almonds (or any nut or seed)
- 2 cloves garlic (or 2 frozen Dorot cubes)
- Chives or green onions
- Parsley leaves
- Cilantro leaves (and stems are fine)
- Basil leaves
- Jalapeño, seeded
- Light colored vinegar (I used red wine)
- Lemon juice, about 2 lemons
- Kosher salt
- Red pepper flakes
How to serve your Green Goddess Dressing:
Honestly, I could eat this green goddess dressing with a spoon. We put it on anything. It’s a great option for dressing a salad, topping a burger, drizzling on grilled meats, or marinating the meat BEFORE the grill. This macro-friendly recipe is super versatile.
Other Recipes you’ll love:
- Choppy Chopped Green Goddess Salmon Flatbread (this one is tossed in the Green Goddess!
- Veggie Packed Turkey Burger with Green Goddess Slaw (this one too.)
- Green Goddess Grilled Chicken
- Delicious Dairy-free Green Sauce (another fool-proof green sauce for EVERYTHING)
- Best Marinated Flank Steak
If you liked this macro-friendly recipe for green goddess dressing, I know you’ll love the recipes in my cookbooks too. I have a few different books that are full of healthy, family-friendly meals. You can always follow along on Instagram too!
Green Goddess Dressing
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 1 cup SoDelicious non dairy coconut milk plain yogurt (240 g)
- 1 TBS toasted pepitas, almonds (or any nut or seed) (15 g)
- 2 cloves garlic (or 2 frozen Dorot cubes)
- 1/4 cup chives or green onions (10 g)
- 1/2 cup parsley leaves (10 g)
- 1/2 cup cilantro leaves (and stems are fine) (10 g)
- 1/2 cup basil leaves (10 g)
- 1 cup arugula (25 g)
- 1 jalapeño, seeded (40 g)
- 1/2 shallot (15 g)
- 1/2 avocado (45 g)
- 1/4 cup light colored vinegar (I used red wine) (60 g)
- 1/4 cup lemon juice, about 2 lemons (60 g)
- 1/2 tsp kosher salt
- Pinch of red pepper flakes
- Blend it all together until smooth. If you’re not worried about fats, add ½ cup olive oil or an extra handful of nuts! But we love it just like this. And then we also love the macros.