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Jalapeño Green Goddess

Serve this tangy dressing as a dip for raw crudité, grilled vegetables or grilled steak or salmon. To make this Whole30 compliant, substitute the buttermilk and Greek yogurt with 1 cup Whole30 approved mayonnaise and 2 tablespoons fresh lemon juice.
Course: Appetizer
Author: Marcia W. Smart


  • 1 ½ cups chopped cilantro
  • 1 ½ cups chopped flat-leaf Italian parsley
  • 3 tablespoons chives minced
  • 3 tablespoons mint minced
  • 2 green onions sliced
  • 1 avocado
  • 1 tablespoon chopped jalapeño or less or more to taste
  • 2 cloves garlic smashed
  • 1-2 limes juiced
  • 3/4 cup Greek yogurt
  • ½ cup buttermilk
  • Kosher salt and pepper to taste


  • Combine all ingredients in the bowl of a food processor and purée.
  • Store in an airtight container for up to a week.