My easy Greek yogurt lemon herb dressing is healthy and packed with flavour, ideal for anyone who loves homemade dressing with fresh herbs, lemon and garlic. The Greek yogurt keeps this oil-free sauce creamy, while the lemon, mint, parsley and garlic create a bright refreshing taste that lifts any meal.
This creamy salad dressing comes together in minutes and is naturally protein-rich. It can be stored in the fridge for a few days, making it easy for meal-prepping or building a quick lunch or midweek dinner.
Serve this lemon herb dressing with your favourite salads, roasted veggies, grill chicken or lamb, or grain bowls. It works as a dressing, sauce or drizzle and is a simple, healthy way to add extra flavour to everyday meals.
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Why you'll love this recipe
- This herby yogurt sauce packs a real flavour punch and adds a burst of freshness to any dish you add it to. It's great with salads, but also works really well with roasted meats or vegetables.
- Make ahead and store in the fridge until you are ready to use.
- Made in less than 5 minutes using a few simple ingredients.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Yogurt - I use thick Greek yogurt in this recipe as it gives the dressing a creamy texture. You can use low or 0% fat, or regular natural flavoured yogurt, but it won't have quite the same creamy finish.
- Lemon - I flavour the yogurt with both the finely grated zest and juice of a lemon.
- Fresh herbs - I used a combination of fresh parsley and mint in this recipe.
- Garlic - fresh garlic is pungent so I add ½ clove of fresh garlic to this recipe. If you have roasted garlic it is milder and sweeter, so you can use a whole clove.
- Seasoning - I keep the seasoning simple with some fine sea salt and freshly ground black pepper.
How to make greek yogurt lemon herb dressing
- Place all the ingredients into the bowl of a food processor or blender, and blitz until smooth.
- Taste the dressing and adjust the flavours by adding more lemon, herbs, garlic and seasoning to taste.
- Store the dressing in an airtight container, in the fridge, until ready to serve.
Recipe variations
- Fresh Herbs -use any combination of fresh herbs in this recipe, parsley, mint, basil, dill, chives, savoury.
- Citrus - I've used lemon, but you could also use fresh lime, or even orange juice if you want a sweeter note.
- Spices - add a touch of chilli flakes (red pepper flakes) to add some heat.
- Olive oil - add some extra virgin olive oil for a richer, silkier dressing.
- Vegan - swap Greek yogurt for a dairy-free yogurt like coconut or oat yogurt.
Serving suggestions
This is a really versatile dressing and works well with a variety of salads, or grain bowls. It works really well as a sauce to spoon over roasted vegetables, try it with my Roasted Cauliflower & Chickpea Bowl, or with this Roasted Vegetable & Halloumi Salad.
It's great served over grilled chicken, lamb koftas, roast salmon or pan fried prawns. Add it to your favourite tacos, wraps, pittas and sandwiches. Kept thick, it also make a great dip for serving with crudites, crisps or toasted pittas.
Useful hints and tips
- Use full fat Greek yogurt as it will give the dressing a creamier texture.
- Always check sauces and dressings for seasoning before adding to any dish, and adjust with a little more lemon juice, salt or black pepper if required. Remember the dressing might taste a little salty but that's ok as you will be using it to season your salad.
- Finely chop the herbs before adding to the food processor and this will give you a smoother dressing.
- If you need to thin out the dressing to dress a salad, add a splash of water or olive oil.
- Adjust the lemon to taste adding more lemon zest or juice for a sharper, brighter taste.
- Let the dressing rest for 10-15 minutes as this will allow the flavours to bloom.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, this is the perfect make ahead dressing, ideal for meal prep. Store in an airtight container, in the fridge, for 2-3 days. The flavours will improve when rested.
Greek yogurt varies greatly in thickness. If your dressing needs thinning down, add a little water or olive oil to achieve the desired consistency.
You can use bottled lemon juice, but it won't have the same freshness of flavour. Also, if you use lemon, you can also add the lemon zest which adds depth of lemon flavour.
In this particular recipe I recommend using freshly chopped herbs as they have the best flavour and brightness. If you do need to use dried, cut back on the amount used, starting with ¼ teaspoon then adjusting to taste.
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Additional recipe suggestions
Dressings and sauces can make a bit difference to the flavour of any dish you add them to. If you like this recipe then try some of these easy recipes:
- Apple Cider Vinaigrette
- Lemon Tahini Dressing (Oil Free)
- Creamy Horseradish Dressing
- Raspberry Vinaigrette Dressing
- Classic French Dressing
- Soy & Ginger Dressing
Greek Yogurt Lemon Herb Dressing Recipe
Equipment
- food processor, blender or stick blender
- Small bowl
- weighing scales
Ingredients
- 100 g Greek yogurt
- 1 lemon (finely grated zest and juice)
- 6 sprigs parsley (leaves removed)
- 3 sprigs mint (leaves removed)
- ½ clove garlic (or one whole roasted garlic clove)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Place all the ingredients into the bowl of a food processor or blender, and blitz until smooth.
- Taste the dressing and adjust the flavours by adding more lemon, herbs, garlic and seasoning to taste.
- Store the dressing in an airtight container, in the fridge, until ready to serve.
Notes
- Use full fat Greek yogurt as it will give the dressing a creamier texture.
- Always check sauces and dressings for seasoning before adding to any dish, and adjust with a little more lemon juice, salt or black pepper if required. Remember the dressing might taste a little salty but that's ok as you will be using it to season your salad.
- Finely chop the herbs before adding to the food processor and this will give you a smoother dressing.
- If you need to thin out the dressing to dress a salad, add a splash of water or olive oil.
- Adjust the lemon to taste adding more lemon zest or juice for a sharper, brighter taste.
- Let the dressing rest for 10-15 minutes as this will allow the flavours to bloom.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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