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  • Writer's pictureMichal Garvey

Use up your Herbs Salad Dressing

Updated: May 8

Herbs are delicious! In my opinion, they can make a meal with the flavour they drop, but they’re also one of those things that can be easily forgotten about when sitting in the fridge resulting in waste.

I usually have plenty of herbs in the garden, especially throughout summer, but admittedly I am in that awkward in-between season where my summer coriander has gone to seed and I haven’t found a free (dry) weekend to get in there and replant it.  This led me to buy too much coriander recently. I just can’t go past the big bag. I know, I know it's not how I should shop, but I’m a real sucker for the value for money it brings and am firmly on team coriander is the best. But this also led to the question of what to do with the rest of it.  There are loads of suggestions of freezing and drying herbs, but that wasn't vibing for me the other week. So enter the Green Goddess Dressing. Versions of this were going viral a couple of years ago and even though the virality has died down, the taste certainly hasn’t. 

Here’s my take on the Green Goddess Dressing using some ingredients easily found in the kitchen. You can use almost any herb combination in this, just use what you have. This will mean that each batch will taste slightly different depending on the mix - in this version I even added the bitter outer leaves of an iceberg lettuce. Follow along the recipe below and on TikTok.

Green Goddess Dressing


½ cup cashews (I used pieces I got on the app thanks to GoodFor)

2 cloves of garlic

1 cup herbs - I’ve mostly used coriander and added a little mint, basil and chives from the garden, plus a Spring Onion.

1 lime

2 Tbsp olive oil

1 dsp soy sauce

1-2 tsp maple syrup or honey (adjust to taste)

1 tsp whole-grain mustard

Salt and pepper 


  1. Start by soaking your cashews. Add them to a bowl and generously cover with boiling water. Cover the bowl and let them soften up while you prepare the rest of the ingredients.

  2. Peel your garlic cloves and roughly chop them. Add them to a pot with small amount of water and boil for 3-5 minutes until they start to change colour and soften. This step is optional but I find it removes the sharp raw garlic taste. If you prefer not to cook the garlic, just add the chopped pieces directly to the blender.

  3. Add all of the herbs, stalks and all into a blender. If you are using spring onions or lettuce leaves, give them a rough chop so they fit easier.

  4. Cut the lime into 8ths and add to the blender. If you prefer, you can just use the juice, but limes tend to have a thin skin and adding the zest brings out more flavour.

  5. Next add the olive oil, soy sauce, 1tsp of honey/maple syrup, mustard, salt and pepper. Note: If your blender is feeling quite full at this point like mine was, you can blend this until smooth before adding the cashews.

  6. Drain and add the cashews.

  7. Blend until smooth.

Once you have a smooth consistency, taste and adjust ingredients if needed. You might find you need the other teaspoon of sweetener or more salt/pepper. If it’s quite thick you can add water or more olive oil a dessert spoon at a time until the desired consistency is achieved.

This dressing has so much flavour so make it the star on a relatively plain salad. I enjoyed it on iceberg, avocado and kidney beans. Enjoy!

This will keep in an airtight container in the fridge for about a week.


If limes aren't in season try a lemon or substitute for 2 dessert spoons of rice wine or balsamic vinegar.

Mix up your herbs. Any herbs or leafy vegetables will work in this - try rocket, spinach, basil etc. It's a good idea to have the majority one herb and the others are there as a supporting act.

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