Recipe for Garden Herb Green Goddess Dressing from Emily Lycopolus

When needing something quick to eat, nothing beats this Garden Herb Green Goddess dressing. Emily Lycopolus recommends keeping it in your fridge and adding it to any veggies you have for a quick, easy and nutritious meal. Find more recipes featuring local Vancouver Island ingredients in her cookbook Cedar & Salt.

Recipe for Garden Herb Green Goddess Dressing

Garden Herb Green Goddess Dressing

Serves 4


  • ¼ cup chopped parsley (curly or flat-leaf )
  • 5 sprigs of tarragon
  • 4 basil leaves
  • ¼ cup water
  • 1 clove garlic
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • Flaked sea salt and ground black pepper
  • 2 tsp finely chopped chives


1. Place the parsley, tarragon, and basil in a blender, add water, and blend until the herbs are a smooth liquid.

2. Smash the clove of garlic, add it to the blender, and pulse to fully combine.

3. Place the yogurt and mayo in a bowl, stir to combine, pour the herb mixture overtop, and mix into a thick dressing.

4. Garnish with chopped chives.

Note: This will keep in an airtight container in the fridge for up to 1 week.


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Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.