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Green Goddess Dressing

This is one of my all time favorite salad dressings. A little bit Ranch, a little bit Caesar, a little bit green, you might think this dressing has its origins on shelves in the health food stores, but it actually traces its roots all the way back to classic European cooking. You could say it's chimichurri's plump American cousin, and it's great on fresh salad or my beet sliders. Here's what you need:

Herbs - Tarragon and parsley. Is green onion an herb or vegetable?

Richness - Mayo and sour cream provide your fat and base for this creamy delight.

Tartness - Balance out that richness with some buttermilk, lemon juice and vinegar.

complete instructions below


Green Goddess Dressing

Yield: 4 cups

Prep: 10 min

Cook: 0 min

Ready: 10 min

  • 1 bunch fresh tarragon, stemmed and finely chopped, or 1 tsp. dried

  • 1/2 bunch fresh parsley, stemmed and finely chopped

  • 1 bunch green onions, finely chopped

  • 1/2 cup full-fat buttermilk

  • 1 tablespoon lemon juice

  • 1/2 cup white wine vinegar

  • 1 cup sour cream

  • 2 cups mayo, find my recipe HERE

  • Salt and pepper to taste

  1. Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayo and blend with an immersion blender until creamy. Season with salt and pepper.






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Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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