This Panera copycat Green Goddess Dressing is perfectly named! A delicious topping to any salad, it’s quick + easy to make. GF, DF, and NF.
This Green Goddess Dressing might be better than the Panera Bread version. It is rich and creamy from the yogurt and avocado, it’s vibrant green from the basil, and has the perfect amount of tang thanks to the white wine vinegar. This salad also has a secret ingredient to leave you wondering what it is: Tarragon and Pineapple juice!
You are going to love this dressing on everything from salads to roasted chicken!
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Ingredients
This dressing has a few more ingredients than a simple vinaigrette, but the payoff is a dressing that is rich and complex with layers upon layers of flavors. Here is what you will need:
- Fresh basil - There is no substitute for this as it is the main part of the dressing!
- Plain Greek yogurt - The other base of the dressing, use a non-dairy version if avoiding dairy. Just make sure it is plain.
- Pineapple juice - A secret ingredient! This gives the dressing a sweetness and tangyness that can’t be beat! Use lemon juice or orange juice if you don’t have pineapple on hand.
- Tarragon - The other secret ingredient! I use dried tarragon and it gives the most amazing flavor.
- Dijon
- Shallot
- White Wine Vinegar
- Avocado
Instructions
Making this dressing couldn’t be any easier. As soon as you’ve prepped your ingredients, this recipe comes together in about 30 seconds.
First, place all your ingredients in your food processor or blender.
Second, blend it up! Scrape the sides of the bowl as needed to make sure everything is incorporated.
Salad Serving Suggestions
I love to copy the Panera Bread Green Goddess Salad as I think it has a great combo of warm chicken, crispy bacon, and cool creamy dressing. But you can totally use this dressing on other salads! Here are some suggestions I think would make kick-butt meals.
- Base: Arugula, Romaine, Mixed Baby Greens
- Protein: Chicken, Baked Tofu, Feta cheese, Lentils, Cooked and cooled Chickpeas, Cannellini beans
- Crunch: Almonds, Pepitas, Sunflower seeds, Bacon
- Veggies: Cucumbers, Radishes, Carrots, Beets, Pickled Red Onion
- Fruit: Dried cranberries, dried cherries, fresh apple slices
Allergy Variations
Since this blog is all about recipe adaptations, this dressing is also versatile.
If you are avoiding dairy, simple swap out the greek yogurt for your favorite dairy free yogurt alternative. You can also try silken tofu or just use the other half of the avocado.
If you’re avoiding mustard, use a small amount of sauerkraut or horseradish in it’s place. Start with a ¼ teaspoon of one and adjust to your taste.
If you are vegan and don’t use honey, simply swap the honey for 1 tablespoon of sugar, agave syrup, or maple syrup.
How to Store
This dressing is kept in the fridge for up to one week. I don’t recommend freezing.
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Equipment
- Food processor or blender
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
Ingredients
- ½ cup plain greek yogurt or yogurt alternative of your choice
- ½ oz basil, measure this by weight
- ½ shallot, rough chopped
- 2 tablespoon white wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon dried tarragon
- ½ teaspoon dried parsley
- 1 tablespoon pineapple juice lemon juice is also okay
- ½ ripe avocado
- 2 tbsp honey or honey alternative of your choice
- splash of milk to thin
Instructions
- Add all ingredients to a blender or food processor. Blend until smooth and creamy. You might need to add a little milk to thin to the desired consistency. I prefer a thicker green goddess dressing.
- Serve immediately! Will keep in the fridge for a week depending on your storage container. I do not recommend freezing.
Notes
Did you make this recipe?
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