This green goddess Caesar dressing is my answer to wanting all the creamy, umami-rich flavour of classic Caesar but with a fresher, lighter feel. By blending yoghurt (Greek or low-fat) with handfuls of fresh spinach and basil, you get that vibrant green colour and an intense herbaceous punch that traditional Caesar dressing simply cannot match.

The dressing has evolved over the years from this original, healthier Caesar recipe. Each iteration has brought it closer to this perfect balance where you are not sacrificing flavour for fewer calories. The addition of avocado gives it body and creaminess, whilst the anchovies and nutritional yeast deliver that characteristic Caesar umami depth.

What makes this particularly brilliant is its versatility. Toss it through crisp romaine for a classic salad, drizzle it over grilled chicken breast for a protein-packed lunch, or use it as a dip for crudités. The vibrant green colour makes every plate look restaurant-worthy.

Healthier green goddess caesars salad dressing in a jar

What Makes Green Goddess Caesar Dressing Different

Traditional green goddess dressing was created in the 1920s at San Francisco’s Palace Hotel, featuring mayonnaise, sour cream, herbs, anchovies and lemon. Classic Caesar dressing, on the other hand, relies on egg yolks, Parmesan, garlic and anchovies for its signature taste.

This recipe bridges both by taking Caesar’s savoury anchovy base and green goddess’s fresh herb approach, whilst swapping out the heavy dairy components for Greek yogurt. The result is a dressing that tastes indulgent but clocks in at roughly half the calories of either original.

The spinach and basil do more than just add colour. They bring genuine flavour complexity, a slight peppery note from the spinach and sweet aromatics from the basil. Together with the creamy avocado, they create a dressing that feels modern and health-conscious without any of that virtuous-but-bland quality some lighter dressings have.

Green goddess Caesar dressing ina. mini food processor

Why Greek Yogurt Works in Caesar Dressing

Greek yogurt is the secret weapon in this recipe. Its thick, tangy profile mimics the richness you would get from egg yolks and oil in traditional Caesar, but with a fraction of the fat. The natural acidity brightens the other ingredients whilst providing that luxurious, coating texture you want from a proper dressing.

Using Greek yogurt also bumps up the protein content significantly. A serving of this dressing contributes around 3-4 grams of protein, which adds up when you are building a salad into a complete meal. Combined with grilled chicken or chickpeas, you have got a genuinely satisfying lunch that will keep you full for hours.

Low-fat Greek yogurt works perfectly here, though full-fat creates an even richer result if you prefer. Either way, you are getting probiotics, calcium and protein alongside all that flavour.

All ingredients to make a healthy green goddess Caesar salad dressing in mini food processor

The Role of Nutritional Yeast in Green Goddess Caesar

Nutritional yeast is what gives this dressing its cheesy, umami depth without actual Parmesan. If you have never used it before, it is a deactivated yeast sold in flakes or powder form, popular in vegan cooking for its naturally savoury, almost cheese-like flavour.

Two tablespoons might seem generous, but it is essential for replicating that classic Caesar taste. Nutritional yeast also adds B vitamins, making this dressing even more nutritionally impressive. You can find it in health food shops or the natural foods aisle of most supermarkets.

If you cannot source nutritional yeast, finely grated Parmesan cheese works as a substitute, though it will no longer be dairy-free. Use about 3 tablespoons of grated Parmesan to replace the nutritional yeast.

A recipe for healthier green goddess Caesars salad dressing

What to Serve with Green Goddess Caesar Dressing

This dressing shines brightest when paired with sturdy greens that can stand up to its creamy texture. Romaine lettuce is the obvious choice, staying crisp even when dressed. Little gem lettuce, kale ribbons, or a mix of butter lettuce and rocket all work beautifully.

For a complete meal, top your dressed greens with grilled chicken breast, poached salmon, or crispy chickpeas for a vegetarian option. Shaved vegetables like cucumber ribbons, radish slices, and halved cherry tomatoes add crunch and freshness. A handful of toasted sunflower seeds or pumpkin seeds provides textural contrast.

The dressing also works wonderfully as a sauce for grain bowls. Drizzle it over quinoa or brown rice topped with roasted vegetables and protein for an instant flavour boost. Use it as a marinade for chicken before grilling, or thin it slightly with water to create a lighter drizzle for Buddha bowls.

Storing and Making Green Goddess Caesar Ahead

This dressing keeps in a sealed jar in the fridge for 2-3 days. The avocado will start to oxidise and turn slightly brown after this point, though it remains safe to eat. Give the jar a good shake before using as some separation is natural.

For the freshest colour and flavour, make the dressing the day you plan to use it. However, if you are meal prepping salads for the week, you can stretch it to 3 days by pressing plastic wrap directly onto the surface of the dressing in the jar before sealing. This prevents air exposure and slows oxidation.

The vibrant green colour will dull slightly over time, but the taste remains excellent. If the dressing thickens in the fridge, thin it with a tablespoon of water or lemon juice to return it to drizzling consistency.

Green Goddess Caesar Dressing Variations

Want to make this dressing your own? Swap the basil for coriander or parsley for a different herbal note. Add a small clove of garlic for extra punch, or a pinch of red chilli flakes if you want gentle heat.

For a vegan version, omit the anchovies and add an extra teaspoon of capers plus a dash of soy sauce to maintain that umami depth. The dressing will be slightly less complex but still delicious.

If you prefer a thinner consistency for drizzling rather than tossing, add water or extra lemon juice one tablespoon at a time until it reaches your desired thickness. For a thicker dip suitable for vegetables, use less olive oil and add an extra spoonful of Greek yogurt.

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Frequently Asked Questions

What is green goddess dressing made of?

Traditional green goddess dressing contains mayonnaise, sour cream, herbs like tarragon and parsley, anchovies, lemon juice and vinegar. This version uses Greek yogurt instead of mayo and sour cream, plus spinach and basil for the green colour.

Is green goddess Caesar dressing healthy?

Yes, this version is significantly healthier than traditional Caesar or green goddess dressings, using Greek yogurt instead of mayonnaise and minimal oil whilst maintaining full flavour.

How long does green goddess dressing last in the fridge?

Homemade green goddess Caesar dressing keeps for 2-3 days in a sealed jar in the fridge. The avocado may brown slightly but remains safe to eat.

Can you make green goddess dressing without anchovies?

Yes, replace anchovies with 1 teaspoon capers plus a dash of soy sauce or Worcestershire sauce for umami flavour. The dressing will be vegetarian but slightly less complex.

What makes green goddess dressing green?

The vibrant green colour comes from fresh spinach leaves and basil blended into the dressing, along with avocado which adds creaminess and colour.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thickness and protein content, but regular plain yogurt works if you drain it through cheesecloth for 30 minutes to remove excess liquid first.

Is nutritional yeast the same as Parmesan?

No, nutritional yeast is a deactivated yeast with a cheesy flavour used in vegan cooking. You can substitute 3 Tbsp grated Parmesan for the nutritional yeast if preferred.

What can I serve with green goddess Caesar dressing?

Toss it through romaine lettuce, kale or mixed greens. Top with grilled chicken, salmon, or crispy chickpeas. Also excellent as a dip for vegetables or drizzled over grain bowls.

Prep Time:5

Ingredients

125 ml ½ cup low-fat or full-fat Greek yoghurt
Small handful of baby spinach leaves about 20 grams
8-10 large fresh basil leaves
1 Tbsp red wine vinegar
4 anchovy fillets
tsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp nutritional yeast
2 Tbsp extra virgin olive oil
¼ of an avocado or half a very small one, about 40 grams
Freshly ground black pepper to taste

Instructions

Place all ingredients into a mini food processor or high-speed blender.
Blend on high speed until completely smooth and creamy, stopping to scrape down the sides if needed. The dressing should be vibrant green with no visible herb pieces.
Taste and adjust seasoning if necessary. The anchovies provide saltiness, so additional salt is rarely needed. Add more lemon juice for extra tang or a splash of water if you prefer a thinner consistency.
Transfer to a sealed jar or container and store in the fridge.
Shake well before using as some separation is natural. Use within 2-3 days for best colour and flavour.