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The Green Goddess Dressing was first developed in the early 1920s at the Palace Hotel, San Francisco after a guest who starred in the play ‘The Green Goddess.’
Over the years this dressing has taken on various iterations, many now including avocado, but this recipe is based on the classic which contains mayonnaise, sour cream, chives, anchovy, tarragon, lemon juice, and pepper but with my keto twist.
This keto-friendly dressing is delicious drizzled over fish, on a chicken salad or fresh green leaves. My particular favourite is folded into this Green Keto Crab Salad. It’s so good I had to create a separate recipe for it.
What would you serve it on? Apart from… everything!
Hands-on Overall
Serving size 2 tbsp/ 30 ml
Nutritional values (per 2 tbsp/ 30 ml)
Net carbs0.7 grams
Protein1.2 grams
Fat15.6 grams
Calories146 kcal
Calories from carbs 2%, protein 3%, fat 95%
Total carbs0.8 gramsFiber0.1 gramsSugars0.3 gramsSaturated fat2.3 gramsSodium122 mg(5% RDA)Magnesium4 mg(1% RDA)Potassium44 mg(2% EMR)
Ingredients (makes about 3/4 cup/ 180 ml)
- 1/2 cup paleo mayo (110 g/ 3.9 oz) - you can make your own mayo
- 1 heaped tbsp full-fat Greek yogurt or sour cream or coconut cream (30 g/ 1.1 oz)
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 3 tbsp chopped chives
- Optional: 1 tsp chopped tarragon
- 2 small canned anchovies (8 g/ 0.3 oz)
- 1 clove garlic, minced
- 1 tbsp lemon juice (15 ml)
- salt and pepper, to taste
Instructions
- Prepare the mayonnaise as per the recipe here. Loosely chop all the herbs.
- Blitz the herbs, anchovies, lemon, mayonnaise and garlic in a food processor.
- Transfer to a bowl. Stir through the yoghurt or sour cream. Season to taste.
- Place in the fridge to thicken and chill for 10 minutes. Best when served fresh, but can be stored in the fridge for 3 days. Pairs really well with fish or this [Green Keto Crab Salad.
Ingredients
- 1/2 cup paleo mayo (110 g/ 3.9 oz) - you can make your own mayo
- 1 heaped tbsp full-fat Greek yogurt or sour cream or coconut cream (30 g/ 1.1 oz)
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 3 tbsp chopped chives
- Optional: 1 tsp chopped tarragon
- 2 small canned anchovies (8 g/ 0.3 oz)
- 1 clove garlic, minced
- 1 tbsp lemon juice (15 ml)
- salt and pepper, to taste
Instructions
- Prepare the mayonnaise as per the recipe here. Loosely chop all the herbs.
- Blitz the herbs, anchovies, lemon, mayonnaise and garlic in a food processor.
- Transfer to a bowl. Stir through the yoghurt or sour cream. Season to taste.
- Place in the fridge to thicken and chill for 10 minutes. Best when served fresh, but can be stored in the fridge for 3 days. Pairs really well with fish or this [Green Keto Crab Salad.
Nutrition (per serving, 2 tbsp/ 30 ml)
Calories146kcal
Net Carbs0.7g
Carbohydrates0.8g
Protein1.2g
Fat15.6g
Saturated Fat2.3g
Fiber0.1g
Sugar0.3g
Sodium122mg
Magnesium4mg
Potassium44mg
Detailed nutritional breakdown (per 2 tbsp/ 30 ml)
| Total per 2 tbsp/ 30 ml |
| 0.7 g | 1.2 g | 15.6 g | 146 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 15.2 g | 136 kcal |
| Yogurt, plain (full-fat, Greek style, 5% fat) |
| 0.2 g | 0.5 g | 0.3 g | 5 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Chives, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Anchovies (canned anchovy fillets in oil) |
| 0 g | 0.4 g | 0.1 g | 3 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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