Halve the avocado and remove the pit.
Scoop out the avocado flesh.
Remove the stem and seeds from the green bell pepper.
Roughly chop the green bell pepper.
Squeeze the juice from the lemon.
Peel the garlic clove.
Roughly chop the green onion.
Green Goddess Sauce
None
Easy
15 min
Spiciness
None
Difficulty
Easy
Time
15 min
Preparation
15 min
Cooking
None
14 Views
Translated
A vibrant, herb-packed Green Goddess Sauce made with fresh avocado, Greek yogurt, citrus, and a fresh blend of parsley, basil, and mint. Blended until silky smooth, it adds a bright, creamy kick to any dish.
None
Easy
15 min
Spiciness
None
Difficulty
Easy
Time
15 min
Preparation
15 min
Cooking
None
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
539KCAL
4 Portions · 583 g
Protein
12 g
Carbohydrates
19 g
Fat
42 g
Fiber
10 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Avocado
1
- Greek Yogurt
200 grams
- Olive Oil
10 milliliters
- Salt
1 teaspoon
- Black Pepper
½ teaspoon
- Garlic Clove
1 clove
- Green Onion
1
- Fresh Parsley
1 bunch
- Fresh Basil Leaves
1 bunch
- Fresh Mint Leaves
1 bunch
- Lemon
1
- Apple Cider Vinegar
2 tablespoons
- Green bell pepper
½
Place the avocado flesh, 200 g Greek yogurt, 10 ml olive oil, 1 tsp salt, 0.5 tsp black pepper, the garlic clove, green onion, 0.5 green bell pepper, the juice of 1 lemon, 2 tbsp apple cider vinegar, fresh parsley, fresh basil leaves, and fresh mint leaves into a blender.
Blend on high speed until completely smooth, creamy, and vibrant green.
Transfer the sauce to a bowl or airtight jar.
Serve the sauce as a dip or dressing, for example with fresh vegetables or grilled chicken.
Refrigerate any leftover sauce in an airtight jar for up to 3 days.
None
Easy
15 min
Spiciness
None
Difficulty
Easy
Time
15 min
Preparation
15 min
Cooking
None
Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
539KCAL
4 Portions · 583 g
Protein
12 g
Carbohydrates
19 g
Fat
42 g
Fiber
10 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Avocado
1
- Greek Yogurt
200 grams
- Olive Oil
10 milliliters
- Salt
1 teaspoon
- Black Pepper
½ teaspoon
- Garlic Clove
1 clove
- Green Onion
1
- Fresh Parsley
1 bunch
- Fresh Basil Leaves
1 bunch
- Fresh Mint Leaves
1 bunch
- Lemon
1
- Apple Cider Vinegar
2 tablespoons
- Green bell pepper
½
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