My creamy Greek Yogurt Salad Dressing is a flavor-filled salad dressing made from fresh herbs, lemon juice, garlic and plain Greek yogurt. Use this delicious creamy dressing to level up your favorite salads, vegetables, grain bowls or anything that would taste amazing dipped in this delicious creamy dressing! Hint, my Air Fryer Meatballs would be so good dipped into this dressing!
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This healthy salad dressing uses yogurt in place of mayonnaise or sour cream as a lighter option. I am obsessed with making delicious homemade salad dressing recipes and this healthy creamy yogurt salad dressings is one of my new favorite’s. Although my Lemon Tahini Dressing and my Apple Cider Vinegar Salad Dressing are both pretty spectacular also!
What’s to Love About This Recipe
- healthy – my homemade salad dressings are a whole lot healthier for you than most store-bought salad dressings.
- quick & easy to make – all mixed together in one bowl, this creamy yogurt dressing takes about 5 minutes to throw together.
- wholesome ingredients – this dressing is made using healthy and wholesome ingredients like extra virgin olive oil, unsweetened yogurt, fresh garlic and herbs, all of which are easy to source.
- allergy friendly – this recipe is gluten free, nut free and egg free, with a vegan, dairy free option.
Ingredients Notes & Substitutions
You will only need a handful of simple ingredients for this healthy creamy salad dressing, all of which are easily found at your local grocery store. For the ingredient quantities, see the recipe card at the bottom of this post.
- plan Greek yoghurt (unsweetened) – or plain unsweetened coconut yoghurt if you are dairy intolerant or vegan. You could also use natural, plain yogurt if you can’t find Greek yogurt.
- minced garlic cloves
- fresh mint – you can swap the mint for other fresh herbs like fresh parsley, fresh dill, fresh chives or marjoram.
- dried oregano – dried oregano can be swapped for dried thyme or dried parsley.
- extra-virgin olive oil – always choose cold pressed extra virgin olive oil as it is the healthiest and least processed. You could also use avocado oil or flaxseed oil instead.
- sea salt flakes – if using fine ground sea salt then use about half of what the recipe calls for.
- fresh lemon juice – I always recommend using freshly squeezed lemon juice in salad dressing recipes as you can really taste the difference between fresh and bottled.
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How to Make Greek Yogurt Salad Dressing
It really doesn’t get much easier than this salad dressing! Follow my step-by-step instructions for best results.
To a medium bowl add your yogurt of choice (whether that is Greek or coconut), along with the lemon juice, minced garlic, finely chopped fresh mint, dried oregano, olive oil, sea salt and lemon juice. Feel free to add cracked black pepper if you like too.
Start whisk together, slowly to begin with to prevent lemon juice splashing out of the bowl. Continue whisking until creamy and well combined. That’s it! It’s really that easy!
Storage
Store the creamy Greek yogurt dressing in an airtight container or mason jar. Store in the fridge for up to 5 days. I prefer to store my homemade salad dressings in glass as the acids can increase leaching of chemicals from plastic and no one needs that in their salad dressings! When you go to use the dressing it may seperate, just give the jar or container a good shake to combine.
How to Use Greek Yogurt Salad Dressing
The options are honestly endless when it comes to using this dressing but here are some of my favs:
- use to drizzle over grain bowls.
- dress pasta salad, Caesar salad, green salads, chicken salad, steak salad or a traditional Greek salad with a twist!
- use as a dip for veggies like carrot sticks, cherry tomatoes, celery sticks or for your favorite proteins like my Air Fryer Meatballs or chicken nuggets.
- you can even use this dressing as a marinade for chicken! Yum!
Creamy Greek Yogurt Dressing
Equipment
- Whisk
- Citrus juicer
Ingredients
- ½ cup Greek yoghurt , or unsweetened natural coconut yoghurt
- 1 lemon, juiced, approx 45 mL
- 2 tablespoons olive oil, extra virgin
- ¼ teaspoon dried oregano
- ¼ teaspoon sea salt flakes
- small handful fresh mint, finely chopped
- 1-2 cloves garlic, peeled and minced
Instructions
- Add the yogurt, lemon juice, olive oil, dried oregano, sea salt flakes, finely chopped fresh mint and minced garlic cloves to a medium bowl.
- Whisk slowly to begin with so that the lemon juice doesn’t spill out of the bowl and then continue whisking until smooth, creamy and well combined.
- Use straight away or store in an airtight glass container in the fridge for 4-5 days.
Notes
How to Use
- dress your favourite salads.
- use as a dip for vegetable sticks or proteins like chicken nuggets or meat balls.
- drizzle over grain bowls or roasted vegetables.
- use to marinade chicken.
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