Parsley Dressing (aka amazing green goddess vinaigrette!)
This parsley dressing is my go-to when I want something that just tastes like vibrant health. It instantly brightens any salad, grain bowl, veggie, or taco with fresh, flavorful goodness. It’s like a green goddess dressing – herby and creamy in all the right ways, simple, balanced and pantry-friendly.
Erica’s Notes
This is my version of a green goddess dressing – a little earthier, a little lighter, and built around fresh parsley instead of a long list of herbs. The parsley brings the perfect balance of grassy-fresh flavor, and the tahini gives it a creamy texture without needing dairy. The optional anchovy paste adds this subtle umami depth that makes people go, “wait, what’s in this?” You don’t have to use the anchovy paste, but trust me, it’s good.
I created this dressing recipe for the earthy beet and lentil salad that is pictured here, but I also love to drizzle it on salmon or grilled chicken, couscous or rice bowls, roasted potatoes…basically anything that could use a pop of green flavor. It’s an overall great way to make veggies and protein taste uh.may.zing.
What You’ll Need to Make Parsley Dressing:
Parsley: The star of the show. I prefer flat-leaf (Italian) parsley over curly parsley.
Chives or green onions: Either one (or both!) add a gentle oniony bite.
Tahini: Tahini makes the dressing creamy and emulsified without dairy, but you could use Greek yogurt if that’s what you have.
Olive oil: Really good extra-virgin olive oil adds richness and body.
Lemon zest + juice: Lemon brightens everything and balances the tahini.
Garlic: Opt for fresh cloves of garlic or garlic paste for best flavor.
Anchovy paste: Totally optional, but adds wonderful depth and umami. You can find anchovy paste at any regular grocery store next to the tuna and other canned fish.
Water: Helps thin it to the perfect drizzleable consistency.
Kosher salt + black pepper: For seasoning and balance.
Red pepper flakes: A tiny kick that rounds it all out. Omit the pepper flakes if you don’t like things spicy!
How to Make Parsley Salad Dressing:
Add all ingredients to a small blender or food processor – parsley, chives, tahini, olive oil, lemon zest and juice, raw garlic, anchovy paste (if using), water, salt, pepper, and red pepper flakes.
Blend on high until smooth and creamy, about 30-50 seconds.
If it’s thicker than you’d like, add a splash more water and blend again until it reaches your perfect consistency.
Taste and adjust with a little extra salt or lemon juice, if needed.
Variation Ideas
- Add other fresh herbs like fresh dill or tarragon.
- You can use Greek yogurt, sour cream or cashew butter as tahini alternatives.
- Try red wine vinegar or apple cider vinegar if you don’t have fresh lemon juice.
- Add a spoonful of capers or a teaspoon of Dijon mustard for a briny kick.
FAQs
Up to 5 days in the fridge in a sealed jar. Shake vigorously or use a stick blender to re-emulsify, separation is normal.
Plain Greek yogurt or cashew butter are great substitutes.
The purpose of anchovy paste in this dressing is for depth and salty/umami flavor. The dressing is delicious even without it, so if you don’t have anchovy paste, I would just omit it. The closest thing to a replacement would be a teaspoon or so of capers.
Beet and lentil salad
Kale and white bean salad
Spring pea salad
Smashed fingerling potatoes
Grilled chicken thighs
Grilled steak
Roasted salmon
A few other salad dressings I think you’ll like:
Good food, good mood!
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Parsley Dressing (aka amazing green goddess vinaigrette!)
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dressings
- Method: Blend
- Cuisine: American
Description
This easy parsley dressing is bright, creamy, and full of fresh flavor. A simple green goddess-style sauce for salads, bowls, and veggies.
Ingredients
- 1 cup parsley, loosely packed
- 1/4 cup chives or green onions (or mix of both)
- 1/4 cup tahini
- 1/4 cup olive oil
- 1 teaspoon lemon zest + 3 tablespoons lemon juice
- 1 clove garlic, roughly chopped
- 1/2 teaspoon anchovy paste (optional)
- 1/2 cup water
- 1/2 teaspoon EACH kosher salt and black pepper
- pinch of red pepper flakes (optional)
Instructions
In a small blender or food processor add 1 cup parsley leaves, ¼ cup chives or green onions, ¼ cup tahini, ¼ cup olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 clove garlic, ½ teaspoon anchovy paste, ½ cup water, ½ teaspoon each kosher salt and black pepper and a pinch of red pepper flakes. Blend on high until smooth and creamy, about 30-50 seconds. Adjust with another splash of water, if needed, to reach desired consistency. Taste and adjust with a pinch of salt or spritz of lemon, if needed, per your tastes.
Serve on salad, grilled or roasted proteins or vegetables!
Notes
The anchovy paste adds a wonderful depth of flavor and umami but if you don’t have it, just omit, the dressing is still delish.
Refer to the above blog post for tips and answers to frequently asked questions.
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 109
- Sugar: 0.1 g
- Sodium: 85.3 mg
- Fat: 11.1 g
- Carbohydrates: 2.4 g
- Fiber: 0.7 g
- Protein: 1.6 g
- Cholesterol: 0.1 mg
