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A versatile, creamy yogurt-herb dressing to enjoy with the first spring greens of the season! Light, lemony and herby make it perfect for drizzling or dipping on everything! Try it drizzled over blanched, chilled asparagus or served alongside crudités. Delicious!


Creamy Yogurt Herb Dressing with Spring Greens

Makes ¾ – 1 cup of dressing
Serve with fresh spring greens of choice (See tips below)

• ½ cup full-fat plain yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon champagne vinegar OR white balsamic vinegar
• 1 – 2 teaspoons of honey (to taste)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon fresh cracked black pepper
• ¼ c. extra virgin olive oil
Optional: ½ – 1 small garlic clove, minced
• 1 tablespoon chopped chives
• 1 tablespoon chopped dill
• GARNISH: Edible flowers OR dandelion petals, viola, primrose, spring blossoms or chive blossom florets

• In a small bowl, add all ingredients (including minced garlic if using) except olive oil and herbs. Whisk together until well combined.
• Next, whisk in the olive oil until well blended
• Stir in chives and dill to finish
• Chill 1 hour for flavours to blend, then serve
• Serve dressing along side salad in a separate bowl (so it doesn’t wilt tender spring greens)
• Refrigerate for up to 5 days


• Spring pea tendrils, wild garlic greens, dandelion greens, mustard greens, parsley and fresh mint all make lovely additions to a spring salad
• Pick petals off whole flowers and sprinkle over salad
• Fruit variation: Try adding fresh orange segments to a spring salad
• For a side dish: Drizzle dressing over blanched, chilled asparagus. Delicious!
• Yogurt herb dressing is the perfect dip to serve with crudités

NOTE: As with all herbs, leaves, roots and flowers, allergies and side effects are possible. Know your allergens and always check with your healthcare provider before consuming flowers or botanicals for medicinal purposes.