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Green Goddess Dressing with Avocado and Hemp Seeds

I love to serve this salad dressing over a salad of gem lettuce, sliced apple, thinly sliced red onion, cucumbers, sprouted pumpkin seeds (or hemp hearts), and fresh parsley.
Author Andrea Wyckoff


  • 1 avocado medium sized
  • 1 cup large handful fresh basil about 1
  • 1/4 cup avocado oil or olive oil
  • 1/4 cup water
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon white balsamic vinegar or white wine vinegar
  • 1 clove garlic
  • 2 Tablespoons fresh chives
  • 2 teaspoon to 4 Kalamata olives or 1 capers
  • a little ground black pepper
  • pinch of sea salt
  • Tablespoons optional: 2 hemp hearts plus 2 to 4 Tablespoons additional water


  1. Blend all ingredients together in a high speed blender or use animmersion blender in a mason jar.
  2. Start by adding 1/4 cup of water as listed in the recipe, and you can then add a little more if you want a thinner consistency. If adding in hemp seeds you will need to add in little extra water too.
  3. Note: I keep avocados in the freezer in small air tight baggies already peeled and chopped. This is such a great way to save ripe avocados for use later. I simply defrost the frozen avocado by putting the bag into a bowl of hot water.