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Green Velvet Dressing


Fresh parsley, dill and tarragon give this creamy dressing its great flavor and pretty green color. It’s a perfect way to perk up your salad!

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (14)


3/4 cup water
1/2 cup fresh lemon juice
1/2 cup unhulled sesame seeds
1/4 cup raw cashews
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 tablespoon chopped fresh tarragon
1 teaspoon Dr.Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
1 teaspoon coconut aminos


Blend ingredients in a high-powered blender until smooth and creamy.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 114
Protein 4 g
Carbohydrates 8 g
Sugars 1 g
Total Fat 8.7 g
Saturated Fat 1.3 g
Cholesterol 0 mg
Sodium 30 mg
Fiber 2 g
Beta-Carotene 129 ug
Vitamin C 13 mg
Calcium 137 mg
Iron 2.7 mg
Folate 28 ug
Magnesium 66 mg
Potassium 148 mg
Zinc 1.4 mg
Selenium 5.5 ug

My Rating: 
(click on a star to select your rating)


06/07/2006 08:02 PM

Rated this recipe:

I enjoy this one a lot. The predominant flavors are tahini and tarragon. The tarragon makes this feel like I'm eating a main dish. It came out really runny, though. I ended up adding extra dill and tarragon to try to make up for it.


06/12/2006 09:54 PM

Rated this recipe:

hubby made this for me and it was excellent, the creaminess makes it feel like a dressing that's not as healthy as it is! i'll definitely be using this recipe frequently :-)

Modification: We don't have VegiZest so he subbed Mrs. Dash - like seasoning blend.

6/22/06 Update: I made this again and subbed frozen spinach for the parsley, dill and tarragon. It was a much more mild flavor and reminded me of pesto. It was still a beautiful green color. I am thinking about making it again with basil and spinach or maybe just basil.
This comment was last edited on 06/22/2006 04:08 PM


09/14/2007 01:15 PM

Rated this recipe:

I really like this recipe a lot. Instead of buying raw tahini, I just substitute whole raw sesame seeds because then you don't have any issues with the freshness of the tahini. Sometimes tahini will taste bitter, and sometimes its hard to find un-salted and raw. Anyway, substituting sesame seeds works just fine in a vitamix. Actually, what I do is use 3 ounces sesame seeds, and 1 ounce of cashews.


05/27/2008 10:22 AM

Rated this recipe:

A favorite.


01/01/2013 11:20 AM

Rated this recipe:

Definitely one of my favorite dressings! I use Tahini per my Eat for Health book. Maybe this recipe was updated to use unhulled sesame seeds instead? Check out the Green Velvet Salad recipe too!!


01/05/2013 07:06 PM

Rated this recipe:

Just tried this for the first time. It is my new favorite dressing! I don't have VegiZest yet but used original Mrs. Dash instead. Still turned out great!


01/28/2015 08:59 PM

Rated this recipe:

This post is on behalf of my brand newly ETL hubby, since I tried it and didnt love it. He used it for the day and came home and said he likes it better than full fat ranch dressing.....thats a huge deal for him if you knew how many gallons of ranch we went through to get as fat as we got hahahaha. Thank you for this recipe!

I used Mrs dash's garlic and herb blend, and dried tarragon since I couldnt find any fresh
This comment was last edited on 01/28/2015 09:01 PM


07/05/2015 06:29 PM

Rated this recipe:

I would give this a higher rating but it was too watery. I added an avocado and then it was the correct thickness for our tastes. It is very tasty and excellent on cooked or raw vegetables. I am not sure why it was so watery but it was very good.


07/15/2015 03:04 AM

Rated this recipe:

Delicious. I used a little less liquid based on other comments and after being in the fridge it was perhaps a little TOO thick. Not a problem - just requires a little extra salad tossing. I will make again!


03/07/2017 04:10 PM

Rated this recipe: (no rating)

How long can this be refrigerated as I live alone



Nancyj610 replies:

03/07/2017 07:13 PM

Rated this recipe: (no rating)

I have kept most dressings I have made from this website 5-6 days.  They don't last long b/c we eat salad every day.  I haven't made this one yet but it looks good!


03/07/2017 08:23 PM

Rated this recipe: (no rating)

It was a turning point for me to find out you can freeze these dressings!  I buy small containers, the right size for one serving, and make all of my salad dressings in advance.  I can open up the freezer today and pick out what salad dressings I want for the next day or two and I'm set!  

sunnyjoya replies:

03/20/2017 11:11 AM

Rated this recipe: (no rating)

I'm not sure if this format takes my question to Osiecool, but hope it does, or anyone else if it's relevant!  Osiecool, I saw your comment at the end of the Greenvelvet dressing recipe, saying that you've found it helpful to freeze the dressings.  That would help me greatly also, and I wanted to ask:  Have you found that some freeze better than others or some don't freeze well?  I'd like to start doing this, so your inspiration on this is most appreciated.  I'm currently following the 10in20 program because it helps with planning, prepping and shopping, and someone on the Facebook support group page for that group mentioned this recipe, so I looked it up and here's where I found your comment.  :)) 


03/25/2017 04:43 AM

Rated this recipe: (no rating)

I am giving this a 4.5 star.    As soon as I made it,  it brought back memories of when I went to a health farm back in the 80's. There they had their own garden with vegetables and herbs. As I smelled this dressing, the herbs brought me back to that time.   I did enjoy it alot and it will be one of my new dressings.


01/21/2018 08:38 PM

Rated this recipe:

This dressing is so good!  If I didn't know better, I would swear it contained parmesan cheese!

This comment was last edited on 01/21/2018 08:39 PM


03/01/2023 02:33 AM

Rated this recipe:

It's a good dressing but needs more acid.  It's also a little thick so I thin it with some balasamic vingear.