Creamy matcha green goddess dressing served alongside a bright salad of bitter greens, shaved radishes and carrots, garden peas and yellow, edible flowers, by SingleThread.

Matcha green goddess dressing

This creamy herb dressing is a San Francisco original. SingleThread’s version adds earthy umami goodness to California-fresh flavors.

dietary badge | Gluten free
dietary badge | Vegan adaptable

Servings icon

Servings: 8

Start to finish icon

Active time: 30 minutes

Matcha leaf blend icon

Signature Blend: powder mode x3

Matcha leaf blend icon

Signature Blend: 1 shot

Matcha leaf blend icon

Level: 3

  • 1 c (250g) mayonnaise 
  • 1 bunch (30g) chives 
  • 1 bunch (25g) mint 
  • 2 bunch (30g) chervil 
  • 1 bunch (7g) tarragon
  • 1 quart (60-80g) spinach
  • ½ (100g) avocado
  • 2 cloves (10g) garlic
  • 1 tbsp (10g) Dijon mustard 
  • 2 tbsp (20g) extra virgin olive oil
  • 1 tsp (3g) salt or to taste
  • Lemon juice to taste
  • Peppery greens and shaved root vegetables

  1. Measure out all the ingredients, except the peppery greens and root vegetables, into a blender or food processor.
  2. Blend until herbs are chopped fine and ingredients are incorporated.
  3. Serve over greens and vegetables.


  • The dressing will last with color, for three or four days in the refrigerator, but is okay to eat for about six days. Freezing it would change the texture and is not recommended.
  • Suggested salad ingredients: arugula, mustard greens, mizuna, komatsuna, shungiku, garden snap peas, shaved carrots and thinly-sliced radishes