A California classic, this verdant Green Goddess Tahini Dressing is perfect for dressing salads or anchoring a tray of crudités. Nutritious, versatile, and ready in just 5 minutes.

Why You’ll Love this Green Goddess Dressing

• Quick and Easy. Add all of the ingredients to a blender or food processor, give it a whirl, and voila!
• Versatile. The beauty of this Green Goddess Tahini Dressing is that it can be used as a dip or dressing. Just add as little (or as much) water you need to achieve the desired consistency. As a dip, it’s delicious with pita chips or raw veggies. As a dressing, drizzle or spoon over robust romaine hearts, shredded Brussels sprouts, or roasted veggies.
• Nutritious. Tahini is an excellent source of heart-healthy fats. Combined with antioxidant rich herbs and lemon juice, it’s equal parts nutritious and delicious.
• Bright and Flavorful. This dressing really packs a punch! It’s herbaceous, nutty, and garlicky with a bright, citrus-y lift. (And if you choose to add the anchovy, expect a good dose of umami.)

Every week, I meal prep at least 1 or 2 dressings or sauces to help liven up salads or bowls.

Lately, this Green Goddess Tahini Dressing has been an absolute favorite. (Especially now that spring is here!)

It pairs beautifully with chicken or fish, as well as current peak-season veggies (asparagus, snap peas, radishes, and greens).

Whip up a batch to enjoy this week, and come back and let me know how you enjoyed it!

The Ingredients

• Tahini: Many Green Goddess Dressing recipes call for a mix of mayonnaise and Greek yogurt. In this dairy-free version, tahini is responsible for all the creamy character. (It also adds wonderfully nutty depth of flavor.)
• Herbs: A medley of fresh herbs like parsley, dill, and tarragon lend a springtime feel. If you can’t find fresh tarragon, use basil instead.
• Olive Oil: Extra-virgin olive oil amps up the heart-healthy fats, while complementing the earthy flavor of the herbs.
• Lemon Juice: For brightness and acidity, fresh lemon juice rounds out the creamy tahini dressing.
• Vinegar: A splash of apple cider (or sherry) vinegar complement the lemon juice in terms of acidity.
• Spices: A mix of onion powder, garlic powder, salt, and pepper create the aromatic spice profile.
• Water: To help thin the dressing to your desired consistency. If you’re using the dressing AS a dressing, I suggest using 1/3 cup of water. If you’re using it as a dip, you may only need about 1/4 cup.
• Optional: For a touch of umami, add 1 anchovy fillet (preferably salt-packed).

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Combine all ingredients in a blender or immersion blender.

Step 2: Blend until smooth and creamy with green specks throughout. Add more water if needed to thin to desired consistency.

Taste, and season with additional salt and/or black pepper, if needed.

Serving Suggestions

• Salad or Coleslaw. Toss the dressing with a sturdy green like romaine or kale, or toss with shredded cabbage for a delicious coleslaw. (It’s especially tasty on a Wedge Salad!)
• Pasta Salad. Green Goddess Tahini Dressing also makes an incredible pasta or potato salad. Toss with your favorite pasta shape along with shredded chicken or tuna and assorted spring veggies (green peas, asparagus, arugula, and/or radishes). (Similar to the vibe of this Honey Mustard Pasta Salad.)
• Sandwich Spread. In place of mayo or aioli, use the dressing as a sandwich spread! I love it on turkey, tuna, or chicken salad sandwiches. (Hello, Green Goddess Chicken Salad!)
• Fish. The tangy, herbaceous flavor of this dressing makes it delicious with roasted salmon or even canned tuna. (It’s a great addition to this Sheet Pan Salmon Dinner.)
• Bowls. Every loaded bowl needs a bold sauce! I especially love it with these Blackened Salmon Bowls.

Recipe Tips and Tricks

• Chop the herbs first. Giving the herbs a rough chop helps with more accurate measuring. You can certainly eyeball the amount of herbs without being super precise (it will turn out great regardless), however more novice cooks may prefer the pre-chop method.
• Taste for seasoning. Depending on which type of salt you use (table salt vs. kosher salt) and if you choose to add the anchovy, the level of saltiness may vary. Once the dressing is blended, taste to determine if the level of seasoning is to your liking. If you wish to add more salt and/or black pepper, just mix it in with a spoon (no need to re-blend.)

Storage Tips

• Store. Transfer dressing to a glass jar or airtight container for 1 week.
• When using leftovers, you may need to whisk in an additional splash of water to help thin dressing.

More Healthy Dressing Recipes

VVeganGFGluten-FreeDFDairy-Free

Spicy Cashew Dressing

GFGluten-FreeDFDairy-FreeNFNut-Free

Copycat Chipotle Vinaigrette

GFGluten-FreeDFDairy-Free

Harvest Fall Salad with Caramelized Shallot Dressing

GFGluten-FreeDFDairy-FreeNFNut-FreeLCLow Carb

Goes with Everything Tahini Sauce

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!