This creamy, herb-packed dressing gets its lush texture from blended avocado and soaked cashews, with fresh basil, parsley, chives, and tarragon giving it that signature green-goddess brightness. A good hit of lemon juice and a touch of apple cider vinegar keep the flavor tangy and lifted, while olive oil rounds everything into a silky, pourable consistency. It comes together in one blender pass, no cooking required, and keeps well in the fridge for drizzling over salads, roasted vegetables, or grilled chicken all week. Garlic and cracked black pepper add just enough bite to keep it interesting bite after bite. It's an easy, whole-food-driven dressing that fits neatly into a Paleo kitchen.
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Drain the soaked cashews and add them to a blender or food processor along with the avocado, lemon juice, garlic, basil, parsley, chives, tarragon, water, olive oil, apple cider vinegar, salt, and black pepper.
Blend on high until completely smooth and uniformly green, about 60–90 seconds, scraping down the sides once halfway through.
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