Made extra creamy, yet without cream or sour cream, this dressing is easily made dairy free and is gluten-free. Just swap the yoghurt for coconut yoghurt! Drizzle over your favourite salads or roasted vegetables or use as a dip or spread. Or drizzle over my Easy Sheet Pan Chicken Thighs and Vegetables.
Homemade salad dressings are always best in my opinion. Making a dressing from scratch is a lot easier than it sounds – this dressing comes together in around 5 minutes using just 6 ingredients. Plus it is super versatile so you can change it up depending on what herbs are in season. Making your own salad dressings means you get to choose quality ingredients and avoid preservatives.
Everything You Will Need to Make this Creamy Herb Dressing Recipe
Here’s all of the ingredients that you will need to make this salad dressing, along with any possible substitutions and ingredient notes. I was able to find all of these ingredients easily at my local grocery store.
- Greek yoghurt – the Greek yoghurt can be swapped for an unsweetened natural coconut yoghurt if you need to make this dressing dairy-free.
- fresh parsley – while I love this dressing with parsley, you can also use other herbs like fresh dill, basil, cilantro (coriander) or mint, or a combination. You need a decent handful of herbs.
- lemon juice – lemon juice can be swapped for lime juice (which would go really well with cilantro or mint) or apple cider vinegar.
- Dijon mustard – mustard really adds a delicious saltiness and flavour to the dressing.
- fresh garlic clove – if you’re a garlic lover feel free to add another garlic clove for extra bite.
- sea salt flakes and cracked black pepper to taste
How to make Creamy Herb Dressing
This dressing is really easy to make. Simply add the yoghurt, parsley, lemon juice, mustard, garlic clove, salt and pepper to a high-speed blender. I prefer a bullet blender but you can use a food processor or immersion blender.
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Blend on high until you get a smooth and creamy consistency.
Storage
Store the salad dressing in a glass jar with the lid on in the fridge for up to one week. The dressing will be quite thin after blending but will thicken when stored in the refrigerator.
Serving Suggestions
Use this creamy herb dressing to dress salads or drizzle over roasted vegetables or use as a spread for sandwiches, wraps or burgers. You can also use this dressing as a dip served alongside some fresh vegetable sticks. Or use with one of the recipes below.
Simple Creamy Herb Dressing
Equipment
- High speed blender or bullet blender
Ingredients
- ¾ cup Greek yoghurt
- medium bunch flat leaf parsley
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, peeled
Instructions
- Add the yoghurt, parsley, lemon juice, mustard, garlic clove and a good pinch of sea salt flakes to a bullet blender and blend on high until well combined.
- Taste and season with extra salt and pepper if desired.
- Pour the dressing into a glass jar, place the lid on and store in the fridge for up to one week.
Like this recipe? Leave a comment!