Green Goddess Dressing


  • 1/2 cup chopped Italian parsley (flat leaf)
  • 1/4 cup chopped chives
  • 2 tablespoons chopped tarragon leaves
  • 2 cloves garlic
  • 3 anchovy fillets
  • 1-13.5 oz can Coconut Milk (found in the baking section), divided
  • 2 tablespoons fresh squeezed lemon juice
  • Salt and pepper

You would never guess this dairy-free dressing is made with Andre Prost Coconut Milk in place of mayonnaise and sour cream. It is beyond delicious and perfect for any salad.


  • 5-10 minutes to assemble


  • 2 1/2 cups Serves: 20 (2 tablespoons each)


  1. Add parsley, chives, tarragon, garlic, anchovies and 1/2 can Coconut Milk to blender. Blend until smooth. Add remaining Coconut Milk, lemon juice and mix until blended. Salt and pepper to taste. Refrigerate in a glass jar for up to 2 weeks.

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