My Empowered Heart

Green Goddess Dressing

Green Goddess Dressing

🌿Green Goddess dressing is one of my faves. It’s herby, and tangy, and it’s perfect for any salad or Buddha bowl. It packs so many greens in a delicious little concoction: fresh basil, cilantro, chives, extra virgin olive oil, lime juice, sea salt, and refrigerated coconut cream. You’ll want to make this regularly once you have it once.

👩🏼‍🍳This dressing goes way back to 1923! It was created by a chef at the Palace Hotel in San Francisco, to honor a guest (actor) starring in the play called, “The Green Goddess.” I first had it in San Francisco, and I’m so glad I get to keep having it here on the East Coast! This is my take on the original, hope you ❤️ it as much as I do!

🥗I kept it simple with this salad. The salad dressing is the 🌟, and you honestly don’t need much more than that. I added warm grilled chicken breast (sea salt, onion powder, garlic powder, and sweet paprika) to make this salad cozier for this fall weather. Boiled eggs are optional, but a 👌🏽 addition. Add a side of @gardenofeatinchips organic blue corn tortilla chips and @violife_foods Just Like Parmesan, and you’re set!


3 ½ c fresh basil, chives, cilantro (fave combo). I used a bouquet of basil, a small handful chives, and half bouquet cilantro.

**You can use any combo of: dill, parsley, cilantro, basil, mint, tarragon, and chives. Keep in mind that if you incorporate parsley, it’ll completely take over  flavor-wise (a little too bitter for me).**

2 tbsp coconut cream (from top of refrigerated coconut milk can-should be solid)-ideally refrigerate it the night before. Feel free to add more cream of you like, just keep in mind that you may need to add more salt. I use Native Forest Simple Coconut Milk because it’s free of additives and preservatives, and it comes in a BPA-free can.

3 tbsp-½ c extra virgin olive oil (the amount you add will depend on the consistency you want. Add little by little, and taste.

1-2 fresh garlic cloves (I like that extra kick, so I added 2 garlic cloves)

Sea salt, to taste

Half-whole lime, juice (½ tsp lime is low histamine per, so don’t eat all the dressing at once:)

CHICKEN BREAST: I grilled 1 boneless skinless chicken breast on the stovetop on medium heat with extra virgin olive oil. I added onion powder, garlic powder, sweet paprika, and sea salt (to taste). I grilled both sides, until crispy and internal temp 160°F. Add to the salad while it’s still warm:)


  1. Blend all ingredients (except coconut cream) on high until creamy and smooth. 
  1. Remove from the blender and place in a serving bowl.
  1. Add refrigerated coconut cream, and whip with a fork. Serve immediately, or refrigerate for later. I don’t keep it longer than 3-4 days refrigerated.

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