I’ve always been one of those people who will order a salad just for the dressing — and that’s exactly how I fell in love with Panera’s Green Goddess. It’s creamy, tangy, herb-packed, and somehow makes every bite feel fancy, even if it’s just some lettuce and chicken.
I started making this at home after realizing I couldn’t keep paying five bucks every time I craved it. And y’all — it’s spot on. It’s bright from the herbs, rich from the Greek yogurt and mayo, and has just the right punch of garlic and lemon. Honestly, I keep a jar in the fridge at all times now.
Why You’ll Love This Recipe
This Panera-style Green Goddess dressing is light, herby, and ultra creamy — but it’s made with wholesome, fresh ingredients. It gets its gorgeous green color from a blend of fresh herbs and avocado, while Greek yogurt adds a little tang and a boost of protein.
You’ll love how quick it is to make (just throw everything in a blender) and how versatile it is. Use it on salads, sandwiches, grain bowls, or even as a dip. It’s fresh, flavorful, and so much better than store-bought.
What You’ll Need
- ½ ripe avocado
- ¼ cup plain Greek yogurt (whole milk or 2%)
- ¼ cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- 1–2 tablespoons water (as needed for thinning)
Pro Tips
- Use ripe avocado for the smoothest texture and best flavor.
- Fresh herbs are key — dried just won’t give that vibrant color or taste.
- Blend until silky — a high-powered blender or food processor works best.
- Taste and tweak — add more lemon juice or herbs to match your flavor preferences.
- Store in glass — it stays fresher longer in a mason jar or airtight glass container.
Tools You’ll Need
- High-speed blender or food processor
- Measuring spoons and cups
- Small spatula or spoon
- Mason jar or storage container with lid
- Cutting board and knife
Substitutions & Variations
- No Greek yogurt? Use sour cream or full-fat plain yogurt.
- Vegan option: Use vegan mayo and a dairy-free yogurt like coconut or almond.
- Herb swaps: Add cilantro or tarragon for a different flavor twist.
- Lighter version: Replace some mayo with extra yogurt or add more lemon juice.
- Spicy kick: Add a pinch of cayenne or a slice of jalapeño before blending.
Make Ahead Tips
You can make this dressing up to 4 days in advance and store it in an airtight container in the fridge.
The lemon juice helps prevent the avocado from browning, but for best color and flavor, try to use it within 3–4 days.
If the dressing thickens after chilling, stir in a splash of water or lemon juice to loosen it back up.
Instructions
1. Prep Your Ingredients
Scoop out the avocado, mince the garlic, and chop the herbs. Juice your lemon and get everything measured and ready to go.
2. Blend the Dressing
Add the avocado, Greek yogurt, mayonnaise, olive oil, lemon juice, white wine vinegar, mustard, herbs, garlic, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Scrape down the sides if needed.
3. Adjust Consistency
Add 1–2 tablespoons of water (or more lemon juice) to thin the dressing to your desired consistency — it should be pourable but still thick enough to cling to a salad.
4. Taste and Adjust
Taste the dressing and adjust salt, lemon, or herbs as needed. Blend again to mix.
5. Store or Serve
Transfer to a glass jar or airtight container. Serve immediately or refrigerate until ready to use.
Serving Suggestions
- Drizzle over a grilled chicken salad with bacon and tomatoes (just like Panera’s).
- Toss with roasted veggies or grain bowls for extra flavor.
- Use as a dip for raw veggies or pita chips.
- Spread on wraps or sandwiches instead of mayo.
- Spoon over grilled shrimp or salmon for a fresh twist.
Leftovers & Storage
Store leftover dressing in a tightly sealed glass jar or container in the fridge for up to 4 days.
Because of the avocado, the dressing may darken slightly over time, but it’ll still taste great. You can place a piece of plastic wrap directly on the surface before sealing to reduce browning.
Avoid freezing — the texture won’t hold up well after thawing.
Nutrition & Benefits
This green goddess dressing is full of healthy fats from avocado and olive oil, plus protein from Greek yogurt. You get the flavor and creaminess of a traditional dressing, but with fresher, lighter ingredients.
The herbs also pack antioxidants, and lemon juice gives it a vitamin C boost. It’s a great way to make your salads and bowls more satisfying without loading up on sugar or preservatives like store-bought versions.
Recipe FAQ
1. How long does homemade green goddess dressing last?
Up to 4 days in the fridge, stored in an airtight glass container.
2. Can I make this without avocado?
Yes — you can leave it out and use more yogurt and mayo. It won’t be quite as creamy or green, but still delicious.
3. What if I don’t have all the herbs?
Parsley and chives are the most important — you can substitute or skip others if needed.
4. Can I make it dairy-free or vegan?
Absolutely. Use plant-based yogurt and mayo for a vegan version. It’ll still be creamy and flavorful.
5. Can I use this as a marinade?
Yes. It works great as a marinade for chicken or shrimp. Let it sit for 30 minutes before cooking for a burst of herby flavor.
A Fresh Favorite
This Panera-style Green Goddess Dressing is one of those recipes that makes everything taste brighter and more homemade. I love having it ready in the fridge to drizzle over a quick lunch salad or dip with crunchy veggies when I need a snack. It’s simple, fresh, and so satisfying — definitely one of those little things that makes your meals feel extra special.