The Kitchen · Dressings
Creamy Lemon Herb Dressing
From The Kitchen
🗓 A Set-the-Week staple — make once, eat all week.
Creamy without being heavy. Greek yogurt does the work here, so you get a rich, tangy dressing with a little protein behind it — and it doubles as a dip.
Scale
Ingredients
- ½ cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, finely grated
- 1 tablespoon chopped fresh dill and parsley (or more to taste)
- ½ teaspoon honey
- ½ teaspoon sea salt
- 1 to 2 tablespoons water, to thin
Method
- Whisk together the yogurt, olive oil, lemon juice and zest, garlic, herbs, honey and salt.
- Add water a little at a time until the dressing is pourable.
- Taste and adjust with more lemon or salt.
Storage: Keeps 4 to 5 days refrigerated. Stir before using.
Serve it with
- Crunchy romaine or little gem salads
- Grain and chicken bowls
- As a dip for raw vegetables
- Spooned over roasted potatoes
Gina's tip
Thin it with water, not more oil, so it stays light and lemony instead of turning greasy.
Coach's Note
Creamy doesn't have to mean heavy. This gives you the comfort of a creamy dressing with something good underneath it.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina