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Spring Green Goddess Dressing

We don’t know about you, but for us, it seems like everything lately is go-go-go, leaving little to no time to create things from scratch or engage in much-needed self-care. While we spend most days touting the power of plants, even our herbalists fall victim to the all-too-easy mantra of “there’s not enough time.” While counterintuitive, these are the moments we need to press the pause button. And while we might not be able to commit to a full day of self-care during the buzz of spring, we can manage to bring tonic teas with us on the go or whip up a batch of dressing with our favorite spring tonic herbs—like this one—as a shortcut to use all week long.

Packed with fresh dandelion leaves, nettle, or whatever herbs you have handy, this dressing is an easy way to up your herb game. If you’re not able to grow these spring greens or collect them locally, try buying fresh dandelion greens at Whole Foods or your local co-op. You can also substitute other bitter greens like arugula or simply add in extra parsley and green onion.

We suggest drizzling this dressing over a hearty spring salad, mixed with quinoa, seeds, and your protein of choice—a.k.a. “Buddha Bowl.” The tahini makes this dressing fairly thick, especially after a few hours in the fridge, so it can double as a delicious dip for crudités, too. Try the Spring Green Goddess Dressing out for yourself, and share your creations with us on Instagram.

Spring Green Goddess Dressing

Up your salad game with spring tonic herbs.

Servings: 2

Time: 20 minutes


  • Food processor or blender
  • Knife and cutting board
  • Scissors
  • Gloves
  • Strainer
  • Measuring cup
  • Wide-mouth Mason jar to store dressing in


  •  1/2 cup of a blend of chopped green onion and parsley
  • 1/2 cup chopped nettle (wear gloves for this one), chickweed, dandelion, or spring greens of choice
  • 1/3 cup tahini
  • 1 Tbsp sesame or hemp seeds
  • 2 Tbsp tamari
  • 4 Tbsp apple cider vinegar
  • ½ lemon, juiced
  • 2 cloves garlic
  • 1/3 cup coconut milk
  • 1/4 cup avocado or olive oil
  • Black pepper and salt to taste


  1. With gloves on, carefully remove nettle leaves from the stem with scissors and add them to the strainer.
  2. Blanch the nettles in a small amount of hot water, until they are thoroughly wilted, and allow them to dry or pat them dry with a paper towel.
  3. Chop the nettle and add to the food processor.
  4. Clear the cutting board, remove the gloves, chop the rest of the greens, and put them in the food processor.
  5. Add all remaining ingredients—except oil—to the mix and pulse until the dressing takes a bright green liquid form.
  6. Keep the food processor running and slowly add in your oil—this makes the dressing super creamy!
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