Kick your next salad up a notch with a dollop of Light and Creamy Matcha Salad Dressing. A lightened-up twist on the classic green goddess salad dressing. Here we use fresh basil, parsley, green onions, avocado, and a pinch of matcha green tea to get that creamy green goodness that goes oh so well with lots of leafy greens in a simple salad.
Green Tea Salad Dressing
This Light and Creamy Green Tea Salad Dressing is a gardener's dream!
This recipe uses a heap of fresh herbs, so when the basil is in full bloom, and you want to do a bit of a cull, this is the recipe for you.
Add in some fresh parsley, green onions, lemon juice, or whatever other odds and ends you have in the garden needing to be used up (tarragon, chives, etc) and you have the perfect homemade salad dressing that pairs perfectly with a garden salad.
A Note On Ingredients
With a yogurt base, this green tea dressing is a bit lighter than the traditional mayonnaise-laden salad dressings that are full of olive oil.
But don't worry, it is just as flavorful.
We have also added a pinch of matcha green tea for a little bit of a flavor twist.
Why use matcha?
- It pairs beautifully with the flavors of the herbs
- It adds a nice little antioxidant boost to your salad
- It adds a gorgeous color to the already very green dressing
You will need to use the culinary matcha powder, not the matcha green tea leaves.
If you don't have matcha on hand you can leave it out and the dressing will be just as good.
This recipe is very versatile, so use whatever herbs you have on hand and make it your own.
I have had a delicious version using cilantro as a base, rather than basil, and it was just delicious on a Mexican-themed salad.
I have also used tarragon and chives before and they worked wonderfully.
Use a food processor or a blender to blend all of the dressing ingredients together until they are completely smooth.
If the mixture gets stuck and won't blend you might want to add a little bit of hot water to loosen things up and try blending again.
Depending on the brand and power of your machine you may have to stop halfway through and use a spatula to scrape down the sides of the bowl before blending again.
Serve and Store
This dressing can be used with a wide range of green salads, but my favorite way to serve would be with a simple garden salad of lettuce, cherry tomatoes, cucumber and onion.
I also add a sprinkle of goat cheese or feta for more flavor.
Simply drizzle over your favorite salad and you are good to go.
The dressing should be stored in an airtight container in the fridge for up to one week.
This dressing freezes pretty well and can be stored in the freezer for about 3-4 months in a freezer-friendly container.
However, I would reccomend making it fresh.
If you are looking for more ways to use your matcha, then check these recipes out:
- Dark Chocolate, Matcha Coconut Truffles
- Energizing Chocolate Matcha Smoothie
- White Matcha Hot Chocolate
- Freezer Friendly Banana Matcha Waffles
I love hearing your feedback and answering your questions so be sure to leave a comment.
Light and Creamy Green Tea Salad Dressing
Clicking any equipment link above will earn me a small commission at no extra cost to you.
- ¾ cup plain whole milk yogurt
- ½ avocado
- ¼ cup milk
- ½ cup fresh basil
- ½ cup fresh parsley
- ½ cup green onions, chopped
- 1 clove garlic, minced
- 2 tablespoon lemon juice
- ½ teaspoon culinary matcha
- salt and pepper to taste
- Add all ingredients to the bowl of a food processor and blend together until smooth and creamy (see notes).¾ cup plain whole milk yogurt, ½ avocado, ¼ cup milk, ½ cup fresh basil, ½ cup fresh parsley, ½ cup green onions,, 1 clove garlic,, 2 tablespoon lemon juice, ½ teaspoon culinary matcha, salt and pepper to taste
- Serve over salad or store in the fridge in an airtight container for up to one week.
You can find a full index of my recipes here.
Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration!
Or if Pinterest isn’t your style, bookmark this post!
Let’s keep the conversation going- join my Facebook group!