This lemon yogurt dressing is a lighter version of the more traditional yogurt dressing you might know. It uses Greek yogurt and is completely oil-free. It gets its deep flavor profile from a mix of fresh lemon juice, garlic and a secret ingredient you probably wouldn't have guessed: capers.
This creamy dressing is my favorite one to go with my Mâche Salad but it tastes great with almost any salad recipe (except for those which include both veggies and fruits).
Just like my Curry Yogurt Sauce, it has a nice velvety texture but without the heaviness of mayo, eggs or oil. Plus, it can easily be made completely dairy-free or vegan!
For more salad recipes to try check out my Lentil Edamame Salad or this Cashew Crunch Salad.
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Ingredients & substitution notes
- Greek yogurt: Use plain, unsweetened Greek yogurt. For a vegan version stick to any plant version you like but keep in mind that these often have very distinct flavor profiles (e.g. coconut yogurt).
- Fresh lemon juice: Stick to fresh lemon juice instead of bottled (believe me, you can taste the difference).
- Dijon mustard: Adds a very specific taste and shouldn't be omitted or replaced.
- Fresh garlic: If you don't like (or can't tolerate) fresh garlic, go for garlic powder instead.
- Capers: They add an amazing depth of flavor and some creaminess.
- Salt: to taste
See recipe card for quantities.
Step-by-step photo instructions
Step 1: This is a one-step recipes. Simply add all the ingredients to a high-speed blender and blend until smooth.
Variations & optional add-ins
- Olive oil: This is an oil-free dressing but if you wanted to add some, I'd recommend 2 tablespoon of extra virgin olive oil.
- Fresh herbs: such as parsley, cilantro, basil, fresh chives also make a great addition if you want more Mediterranean flavors. I also like to add dill from time to time.
- No garlic: If raw garlic isn't your thing you could go for ½ teaspoon of garlic powder or omit.
- Sour cream: You could add 1 tablespoon of sour cream for a thicker texture.
- Vegan: For a vegan version you can choose a soy-based, oat-based or coconut-based dairy-free yogurt depending on your preference. Keep in mind that all those usually have distinct flavors and will change the taste of the dressing slightly.
Serving Suggestions
- Salads: obviously ;-). Drizzle it over your favorite salad- it tastes great with almost any. The only thing I wouldn't recommend is using it in salads that have fruits in them (like my Mango Avocado Salad) as well because the garlic can be a bit overpowering.
- Wraps and Sandwiches: It tastes great in homemade wraps or sandwiches.
- Dipping Sauce: Just like my Curry Yogurt Sauce, it makes a great dipping sauce for raw veggie sticks or on appetizer plates like my Falafel Platter. I also like it as a sauce over homemade fries of Baked Potatoes.
Equipment
- Blender: This recipe is made in a blender. I used a high speed blender but any regular blender will do. Alternatively, you could make it in a food processor if the bowl is small enough. If you don't have a blender, you could mince the garlic and chop the capers finely and whisk everything together in a small bowl.
Storage
- To store: Store in an airtight container in the fridge for up to 3 days. Give it a good shake before using.
FAQ
I don't have a blender, can I still make it?
If you don't have a blender, you could mince the garlic and chop the capers finely and whisk everything together in a small bowl.
Related recipes
Looking for more sauce and dip recipes? Try these:
📖 Recipe
Lemon Yogurt Dressing (No Oil)
This lemon yogurt sauce uses Greek yogurt as its base. Fresh lemon juice and garlic bring brightness, while capers (yes, you heard that right) add some additional savory depth.
If you love this recipe as much as we do, click on the 5-stars below!
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Servings: salad
Equipment
- 1 blender
Ingredients
- ½ cup (160 g) plain Greek yogurt
- juice of ½ a lemon
- 1 teaspoon dijon mustard
- 1 tablespoon capers
- 1 garlic clove
- pinch of salt
You can find detailed step-by step-photos above the recipe card.
Instructions
- Add all the ingredients to a blender and blend until smooth.
- If you don't have a blender, you could mince the garlic and chop the capers finely and whisk everything together in a small bowl.
- Store in an airtight (preferably glass) container in the fridge for up to 3 days.
Video
Notes
- Olive oil: This is an oil-free dressing but if you wanted to add some, I'd recommend 2 tablespoon of extra virgin olive oil.
- Fresh herbs: such as parsley, cilantro or basil also make a great addition if you want more Mediterranean flavors. I also like to add dill from time to time.
- No garlic: If raw garlic isn't your thing you could go for ½ teaspoon of garlic powder or omit.
- Vegan: For a dairy-free version you can choose a soy-based, oat-based or coconut-based yogurt depending on your preference. Keep in mind that all those usually have distinct flavors and will change the taste of the dressing slightly.
Nutrition
Serving: 1. | Calories: 86kcal | Carbohydrates: 10g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 2640mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 31IU | Vitamin C: 30mg | Calcium: 138mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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