Buttery Green Goddess Dressing (Plant-Based, Paleo, Keto-Friendly)

Nothing brings a salad together more than a good dressing—it's the heart and soul of the salad. Like many people, I have my go-to dressings that I’ll turn to again and again. However, I’ve found that no matter how great your favorite recipes are, it’s essential to change things up every once in a while to stay excited about your greens. That’s where this Buttery Green Goddess Dressing comes in—featuring avocado, champagne vinegar, dill and cilantro.

 
Seamus Mullen’s beautiful little gem salad with Green Goddess Dressing, shallot and sprouted sunflower seeds.

Seamus Mullen’s beautiful little gem salad with Green Goddess Dressing, shallot and sprouted sunflower seeds.

 

My love for salad was reawakened a few weeks ago when Seamus Mullen made dinner for the RUNGA team. Seamus topped his little gem lettuce with this beautiful, buttery dressing that was like no Green Goddess I had tasted before. I was so inspired that I’ve been making my own version of this Buttery Green Goddess Dressing ever since, and it’s quickly become a favorite among houseguests and family.

 
Seamus drizzles Green Goddess Dressing on top of little gem lettuce.

Seamus drizzles Green Goddess Dressing on top of little gem lettuce.

 

This dressing is so creamy and flavorful that you can indeed feel satisfied after “just a salad”—which, ultimately, I think is what we are all after when it comes to salad. It also pairs wonderfully with whatever vegetables that you might like to add. For a quick and nutritious lunch, I pair the dressing with shredded lacinto kale, radishes and yellow baby tomatoes.

 

Green Goddess Dressing

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Ingredients

1 1/2 large hass avocado
1/3 cup extra virgin olive oil
1/2 medium shallot
2 tbsp chopped cilantro
1.5 tbsp chopped dill
1 tbsp champagne vinegar
1/2 tbsp lemon juice (I used Meyer for a little added sweetness)
1 medium garlic clove
1/2 tsp flaky sea salt (I used birch-smoked salt for a subtle smoky flavor, start with 1/4 tsp if using non-flaky salt)

Instructions

  1. Add all ingredients to a high-speed blender and blend until smooth and creamy.

  2. Add to a salad containing greens and vegetables of your choice.

  3. If you have leftover dressing, place in a glass container. The dressing will keep refrigerated for 2-3 days.

    Time: 10 min | Level: Easy

 

Hopefully you’ll love this dressing as much as we do. A fun way to change it up is to use a different kind of vinegar or experiment with using different herbs. If you make any delicious varieties of this dressing, we’d love to know in the comments.

 
 
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Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.