Green Goddess Dressing

This flavorful dressing is delicious on a salad or in a sandwich, or you can put some in a bowl and dip raw vegetables into it. It’s traditionally made with mayonnaise, but avocado adds all the creamy richness—plus loads of flavor and a gorgeous green color! 

Hands-on time:
10 minutes
Total time:
10 minutes

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Measuring spoons
Measuring cups
Blender or food processer (adult needed)
Lidded container


1⁄2 ripe avocado, pitted, peeled, and chopped
1 garlic clove
2 scallions, roots trimmed off, green and white parts chopped
2 tablespoons white wine vinegar or lemon juice
1⁄4 cup Greek yogurt
1⁄4 cup fresh parsley or basil leaves, chopped
1 tablespoon chopped fresh tarragon leaves
1⁄2 teaspoon salt
1⁄4 cup olive oil


  1. Put the avocado, garlic, scallions, vinegar or lemon juice, and yogurt in the blender or food processor fitted with the steel blade. Put the top on and process until smooth.
  2. Add the parsley or basil, and tarragon and process until smooth.
  3. Add the olive oil and salt, and process until completely blended. Taste the dressing on a piece of lettuce. Does it need more vinegar? A pinch of salt? If so, add it, then blend again.
  4. Use right away or cover and refrigerate up to 3 days. 

Or else

No fresh tarragon? Try substituting the leaves from inside a bunch of celery. It won’t taste the same, but it will be delicious.