Green Goddess Salad Review: Taste, Tips, and Recipe Guide

Hype or Truth? We tested the recent viral Green Goddess Salad and Dressing to see whether the buzz is deserved. We’re particular about flavor, so our review is honest: sometimes viral recipes shine, and sometimes they fall short. Read on to learn whether we recommend this simple viral recipe or suggest skipping it despite the online fanfare.

I do enjoy a classic Green Goddess dressing, so I focused first on the dressing itself—after all, it’s what sets this salad apart.

What is Green Goddess Dressing?

Green Goddess is a creamy, tangy dressing recognized for its vivid green color from a blend of fresh herbs—typically Italian parsley, basil, chives, and tarragon—combined with a rich base of mayonnaise and sour cream or Greek yogurt. Anchovies or anchovy paste add savory umami. The dressing works as a salad dressing, a vegetable dip, a sauce for proteins, or a spread for sandwiches.

This herb-forward dressing adds bright, fresh complexity to salads and many other dishes.

This dressing first appeared in San Francisco at the Palace Hotel in the 1920s. Chef Philip Roemer created it to honor a stage play called “The Green Goddess,” which was running at the time. The play’s lead, George Arliss, was a hotel guest when the dressing debuted.

A reproduction of the original 1927 recipe published in the Oakland Tribune

The original used mayonnaise and was often served over artichokes—an indulgent presentation in its era that helped make the dressing popular.

Over the past century the recipe has evolved for taste and health preferences. Modern interpretations sometimes swap olive oil for mayonnaise and add ingredients like tarragon vinegar, Dijon mustard, or capers. The dressing resurfaced repeatedly in newspapers and cookbooks—featured in the Joy of Cooking and The New York Times in mid-century—as salads grew more popular. It appeared in numerous California cookbooks and eventually was bottled commercially in the 1970s, making it available in stores.

Despite its age, Green Goddess keeps returning to popular menus, now with a renewed emphasis on fresh, healthier ingredients. Notable chefs like Ina Garten and Martha Stewart have shared their takes. Ina favors lemon juice and uses anchovy paste, sour cream, and mayonnaise; Martha omits lemon but includes tarragon. Between the two, I prefer Martha’s version—too much lemon can overpower the balance.

Recently a vegan chopped salad with a green dressing served with tortilla chips went viral. While visually similar to classic Green Goddess, the taste strayed far from the original profile. My husband and I found it disappointing: creative, yes, but not authentic to the dressing’s traditional flavor.

Just saying!

Reasons Why Green Goddess Dressing Has Stood the Test of Time

• Loaded with fresh garden herbs, which bring vibrant flavor.
• Generous garlic adds savory depth.
• A rich, tangy mayonnaise or yogurt base creates a satisfying creaminess.
• Bold flavor transforms simple greens or chicken into an exciting dish.
• Versatile—used as a dressing, dip, spread, or sauce.
• Adaptable: early versions used tarragon, anchovies, and mayo; modern recipes may use yogurt or sour cream and emphasize herbs like basil, parsley, and chives.
• The distinctive green color reinforces a perception of freshness and health.

Green is good!

That vibrant green appeals to our senses and signals freshness—think of green herbs, spring vegetables, and salads—so the dressing’s color helps explain its enduring popularity.

Andiamo a cucina! (Let’s go to the kitchen)

Ingredients you’ll need for Green Goddess Dressing

For the Dressing

• Mayonnaise, sour cream, or Greek yogurt—one or a mix for the creamy base.
• Whole milk or buttermilk to thin the dressing if needed.
• Herbs: tarragon, basil, Italian parsley, and chives.
• Aromatics: garlic and shallot or green onions.
• Acidity: lemon juice (optional, to taste).
• Umami: anchovies or Worcestershire sauce.

For the Salad

• Chopped cabbage or any crisp green lettuce.
• Green/spring onions.
• Cucumber (leave the skin on for color).
• Optional: broccoli, green pepper, celery, asparagus, or other green vegetables.

How to make it

• Make the dressing first.
• Process herbs, aromatics, anchovies, and seasonings in a food processor until finely chopped but not completely pureed.
• Add sour cream and mayonnaise and pulse to combine. Thin with milk or buttermilk, 1 tablespoon at a time, until you reach the desired consistency.
• Chill the dressing for at least one hour to let flavors meld.
• Combine chopped salad ingredients in a large bowl, toss with the dressing, and chill for another hour before serving. If serving as a dip, plate with tortilla chips or crudités.

How to use it

• Spread: Use on sandwiches, wraps, or in chicken/tuna salad.
• Salad dressing: Toss with mixed greens or pasta salad.
• Dip: Serve with raw vegetables, crackers, or tortilla chips.
• Sauce: Drizzle over grilled chicken, fish, roasted vegetables, or baked potatoes.