Lemon Dill Yogurt Dressing
Light lemon dill yogurt dressing with zest and black pepper. Refreshing five-minute herb sauce for salads, wraps, and summer grain bowls.
Ingredients
For the dressing
- 1/4 cup Greek yogurt or thick plain dahi, chilled
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 1 tablespoon cold water
- lemon zest zest of 1/2 lemon
- 1/2 teaspoon garlic powder
- pinch fine salt to taste
Instructions
Whisk together
- Whisk yogurt until smooth. Add dill, lemon juice and zest, black pepper, water, garlic powder, and salt.
- Mix until herby and pale green-flecked. Rest 5 minutes; thin with water for salad jars.
Notes
Vegan swap — Thick coconut or cashew yogurt works well; dill flavour stays bright.
Herb swap — Use fresh mint for a different aromatic if dill is unavailable.
Make-ahead — 3–4 days refrigerated; stir before serving.
Serving — Cucumber salads, cold millet bowls, and alongside cucumber raita on summer menus.
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