Kalyn's Kitchen

Green Goddess Salad Dressing

Green Goddess Salad Dressing is one of my favorite salad dressing recipes, and I make this every year as soon as the French Tarragon comes up in my garden! 

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Green Goddess Salad Dressing found on KalynsKitchen.com

Have you tasted Green Goddess Salad Dressing? Green Goddess was hugely popular when I was a kid, and for me, it’s one of those blast-from-the-past things that I’ve loved for so long I don’t remember when I first tried it. There are definite similarities to Ranch Dressing, but Green Goddess is creamier and more herbal, with generous amounts of chives, tarragon, and parsley.

It wasn’t until I read about Green Goddess dressing on Hedonia (a site that’s no longer online) that I knew that the dressing originated in San Francisco, created by a chef at the Palace Restaurant in 1923 for an actor who was starring in a play called “The Green Goddess.” When I saw that post I’d been talking with my sister Sandee for months about re-creating our favorite salad dressing memory, and I finally made the dressing.

I used the Green Goddess recipe from Hedonia, which Sean adapted from the original recipe from The Palace Restaurant, and I can’t find either of those online any more so I’m glad I recorded it here. Of course, I loved this dressing, which I’m thinking is a pretty good reason to be sure I get some tarragon into the freezer so I can make it this winter! You can use Cooking with Fresh Tarragon to see more recipes I’ve enjoyed with this distinctive flavor.

Green Goddess Salad Dressing found on KalynsKitchen.com

How to Make Green Goddess Salad Dressing:

(Scroll down for complete recipe with nutritional information.)

  1. I used a food processor to finely chop the chives or scallions, parsley, and tarragon. Pack the herbs into the measuring cup when you’re measuring them to go into the food processor (affiliate link). Of course, you can also chop by hand if you don’t have a food processor.
  2. Then add the lemon juice, white wine vinegar, and anchovy paste to the processor and pulse a few times. (Or simply stir in if you don’t have a food processor. You can also use chopped anchovies, but I thought the paste was easier.)
  3. Add the mayo, sour cream, and a bit of salt and fresh ground black pepper and run the food processor for about 20-30 seconds, until all ingredients are well combined. (Or just stir together in a bowl.)
  4. Let the dressing chill in the fridge for at least a few hours before serving. This will stay good in the fridge for at least a week.

Green Goddess Salad Dressing found on KalynsKitchen.com


More Green Goddess Recipe Ideas:

Green Goddess Tomato Mozzarella Stacks from Kalyn’s Kitchen
Green Goddess Dressing from Hedonia
Green Goddess Veggie Cups ~ The View from Great Island

Green Goddess Salad Dressing

Green Goddess Salad Dressing

Yield 2 cups
Prep Time 15 minutes
Total Time 15 minutes

Green Goddess is one of my favorite salad dressings, and also a sign of spring!


  • 1/4 cup fresh chives or green onions (packed into measuring cup)
  • 1/4 cup fresh tarragon (packed into measuring cup, tarragon is optional but if you like tarragon it’s really good in this dressing
  • 1/4 cup fresh parsley (packed into measuring cup, I used flat-leaf Italian parsley)
  • 1 T fresh-squeezed lemon juice
  • 1 T white wine vinegar
  • 1 tsp. anchovy paste (or more, depending on how much you like anchovies)
  • 1 C mayo
  • 1/2 C sour cream
  • salt and freshly-ground black pepper to taste


  1. Measure 1/4 cup each of chives (or green onions), tarragon, and parsley, and add to food processor. Pulse processor until the fresh herbs are finely chopped.
  2. Then add lemon juice, white wine vinegar, and anchovy paste (or canned anchovies) and pulse a few times more.
  3. Add mayonnaise, sour cream, salt, and freshly-ground black pepper and run the food processor about 20-30 seconds, or until ingredients are well combined.
  4. Chill at least a few hours before serving.
  5. This will keep in the fridge for at least a week, although it probably won’t stay around for that long!


(I used a Food Processor (affiliate link) to make this, but if you don’t have one you can finely chop the herbs with a chef’s knife and then stir the ingredients together in a bowl.)

Nutritional information is based on 2 T serving size, but if you love this like I do you might want more dressing than that!

Recipe adapted slightly from Green Goddess Dressing from Hedonia, who adapted it from the original recipe from The Palace Restaurant in San Francisco.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 127Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 147mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Goddess Salad Dressing would be approved for all low-carb diet plans and all phases of the South Beach Diet. If you’re strictly following South Beach, you should use low-fat mayonnaise and low-fat sour cream to make this dressing; other low-carb eating plans would prefer full-fat ingredients.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Green Goddess Salad Dressing

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    39 Comments on “Green Goddess Salad Dressing”

  1. I did make this with dried tarragon, only made 1 cup adding 1/2 T tarragon. It was delicious and had a very subtle tarragon taste. I think next time I will try adding a little more.

  2. Katie, I think Greek Yogurt might even be better than sour cream in this! (Yeah, a blast from the past for me too.)

  3. I remember that dressing! I still have lots of tarragon and chives. Have to use Greek yogurt rather than the sour cream tho…. Just as good, I bet!
    A blast from the Past!

  4. I think if the dressing sits in the fridge long enough for the dried tarragon to release some flavor it might be okay, although I might just make it without tarragon if you have the other ingredients. Let us know how it works with dried tarragon if you try it.

  5. I love tarragon but don't have any fresh, do you think a small amount of dried would work?

  6. No, sorry I was not clear. The avocado was blended up in the dressing, which had basil instead of tarragon and most of the ingredients were the same as this recipe. (Think it might have been Ina Garten recipe, but not sure.) May have to find it and try that version!

  7. that sounds like a winner too!..so the basil would go into the dressing instead of the taragon…and the salad would consist of tomatoes and avocado?

  8. Kate, so glad you liked it! I'm a tarragon fan as well, but I do think it's a strong flavor that not everyone likes, and for people who don't like it or don't have fresh tarragon, I think the dressing would still be good without it.

    I saw a variation of this that uses avocado and basil that also sounded good to me!

  9. I made the Green Goddess Salad Dressing last night and I can't stop thinking about how good it was. I had most of the ingredients on hand – used tiny red onions in place of the shallots, didn't have any sour cream so I did without. Didn't have any anchovy paste, so I threw in 2 anchovies – could have used one more. Had fresh taragon in the garden…mixed it all up in the blender and served it over stacked Jersey Tomatoes and freshly made mozzarella…Wow! it was the best!! thank you ps I can't imagine that it could nearly as good without the taragon

  10. Thanks Louise, it was scorching here too the day I ate that salad!

  11. Hi Kalyn, I found you on tastespotting… I used to eat this as a kid too- sounds fabulous. I like your picture as well… it's so hot here in LA that the moment I saw your pic I thought of eating a cool crisp salad. Thanks for sharing ~ Chef Louise

  12. Thanks! I hope you enjoy it as much as I did!

  13. This looks great! I can't wait to give it a try. Your photos are beautiful.

  14. Andrea, I do think it will be okay without the tarragon, and you've convinced me I should add "optional" without it in the recipe list!

    Sasha, thanks!

  15. Mmmm, that salad looks amazing!

  16. Oh I do love green goddess dressing. We always had some at home when I was growing up. Haven't had any in years, so it's time to remedy that situation! I don't have any tarragon in the garden because it never took, but it'll be fine without it, I think.

  17. Susan, I think the dressing would still be great without the tarragon (Duh, I should probably list it as optional in the ingredients, huh?) I am really loving the Green Zebra tomatoes. I think having them by the deck where it's sunny all day long has made a lot of difference.

  18. LOL I've been meaning to make this dressing since I saw it on Hedonia. The tarragon plants I mail ordered last year died, but I wasn't all that crazy about the flavor anyway. I'm betting it would still be delicious without it – traditional or not!

    P.S. Your green tomatoes are gorgeous. Congratulations on such a beautiful crop! 🙂

  19. CJ, thanks! I love it too. No idea why it has taken me this long to try making it.

  20. I love Green Goddess dressing. Love it.

    Just came in from a scorching afternoon and when I saw that photo of the cool, crisp salad with my favorite dressing…. I could eat that picture.