Creamy Green Goddess Dressing

The Green Goddess Dressing was first developed in the early 1920s at the Palace Hotel, San Francisco after a guest who starred in the play ‘The Green Goddess.’

Over the years this dressing has taken on various iterations, many now including avocado, but this recipe is based on the classic which contains mayonnaise, sour cream, chives, anchovy, tarragon, lemon juice, and pepper but with my keto twist.

This keto-friendly dressing is delicious drizzled over fish, on a chicken salad or fresh green leaves. My particular favourite is folded into this Green Keto Crab Salad. It’s so good I had to create a separate recipe for it.

What would you serve it on? Apart from… everything!

Step-by-step

1. Prepare the mayonnaise as per the recipe here. Loosely chop all the herbs.

   

2. Blitz the herbs, anchovies, lemon, mayonnaise and garlic in a food processor.

   

3. Transfer to a bowl. Stir through the yoghurt or sour cream. Season to taste.

   

4. Place in the fridge to thicken and chill for 10 minutes. Best when served fresh, but can be stored in the fridge for 3 days. Pairs really well with fish or this [Green Keto Crab Salad.

   

Recipe

Creamy Green Goddess Dressing

★★★★☆4.4 (76 ratings)

This low-carb dressing is the perfect complement to salads, fish, chicken dishes, or drizzled over a big bowl ...

Hands on

10m

Overall

10m

Servings

6

0.7 g

Net carbs

1.2 g

Protein

15.6 g

Fat

146

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes about ³/₄ cup/ 180 ml

• ¹/₂ cup paleo mayo (110 g/ 3.9 oz) - you can make your own mayo
• 1 heaped tbsp full-fat Greek yogurt or sour cream or coconut cream (30 g/ 1.1 oz)
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• 3 tbsp chopped chives
• Optional: 1 tsp chopped tarragon
• 2 small canned anchovies (8 g/ 0.3 oz)
• 1 clove garlic, minced
• 1 tbsp lemon juice (15 ml)
• salt and pepper, to taste

Instructions

1. Prepare the mayonnaise as per the recipe here. Loosely chop all the herbs.

2. Blitz the herbs, anchovies, lemon, mayonnaise and garlic in a food processor.

3. Transfer to a bowl. Stir through the yoghurt or sour cream. Season to taste.

4. Place in the fridge to thicken and chill for 10 minutes. Best when served fresh, but can be stored in the fridge for 3 days. Pairs really well with fish or this [Green Keto Crab Salad.

Nutrition per serving, 2 tbsp/ 30 ml

Carbs 2%Protein 3%Fat 95% of calories

Net carbs

0.7 g

Total carbs

0.8 g

Fiber

0.1 g

Sugars

0.3 g

Protein

1.2 g

Fat

15.6 g

Saturated fat

2.3 g

Calories

146 kcal

Sodium

122 mg · 5.32% RDA

Magnesium

4 mg · 1.11% RDA

Potassium

44 mg · 2.2% EMR

Nutrition by ingredient

Per 2 tbsp/ 30 ml	Net carbs	Protein	Fat	kcal
Mayonnaise	0.1 g	0.2 g	15.2 g	136
Yogurt, plain (full-fat, Greek style, 5% fat)	0.2 g	0.5 g	0.3 g	5
Parsley, fresh (spices)	0 g	0 g	0 g	0
Basil, fresh	0 g	0.1 g	0 g	0
Chives, fresh	0 g	0 g	0 g	0
Anchovies (canned anchovy fillets in oil)	0 g	0.4 g	0.1 g	3
Garlic, fresh	0.2 g	0 g	0 g	1
Lemon juice, fresh	0.1 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	0.7 g	1.2 g	15.6 g	146

Serving size 2 tbsp/ 30 ml

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian

• Recipe can be made dairy-free or coconut-free.