makes 32 ounces

Green goddess dressing is the perfect accompaniment to any salad, used as a dip for veggies or drizzled over a piece of grilled fish. Try it on the green salmon salad! It is creamy, herby and has a delicious tart kick from the lemon juice and apple cider vinegar.


The beauty of blending all of the herbs up into the dressing is that you do not need to fully remove the leaves from the stems of the herbs. Just remove the toughest parts of the stems and leave the rest. They have tons of herby flavor and don’t need to go to waste when they blend up beautifully in this dressing!


1 cup raw cashews

2 cloves garlic

Juice of 1½ lemons

1 teaspoon salt

1 teaspoon cracked pepper

1 tablespoon apple cider vinegar

1 cup water

1 cup packed basil, rough stems removed

4 scallions, roughly chopped

1 cup dill, rough stems removed

1 cup parsley, rough stems removed


Place the cashews, garlic, lemon juice, salt, pepper, apple cider vinegar and water into the blender and blend on high until completely smooth, 1-2 minutes. Add the herbs to the blender and blend until the herbs are completely incorporated into the dressing and no large pieces remain.

Dill adds incredible flavor to the dressing. Don’t stress about picking all of the fronds from the stems, because they will blend into the dressing.