Yogurt Mint Salad Dressing

Salad Dressing with Yogurt and Mint
Yogurt Mint Dressing. Photo © ivanmateev/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1/2 cup
Ratings (5)

A bit of garlic and lemon juice—along with plenty of fresh mint—turns yogurt into a delicious, healthful salad dressing in a matter of minutes. It's so easy and delicious that you may well find yourself why anyone would ever buy a pre-made bottled version. 

As lovely as this Yogurt Mint Salad Dressing is on a salad, know that it works equally well as a dip for fresh vegetables like carrots, celery, fennel, and radishes. Or use it as a sauce and drizzle it on sliced up cool cucumbers or crunchy kohlrabi. It also works as a sauce on cold fish (salmon in particular) or to dress a chicken salad.

What You'll Need

  • 1/2 cup whole, plain, unsweetened yogurt*
  • 1 to 2 teaspoons lemon juice
  • 1 clove garlic or small shallot
  • 1/4 cup mint leaves
  • Sea salt and freshly ground black pepper

How to Make It

  1. Put the yogurt in a small bowl or medium jar with a sealable lid. Add the lemon juice. If using a bowl, whisk them together; if using a jar, screw on the lid and give it a good shake to combine.
  2. Peel the garlic (or shallot). Use a garlic press to crush it or, even better, crush it with the side of a large knife, then use that knife to mince the crushed garlic into a paste. Add the garlic to the yogurt mixture.
  1. Lay the mint leaves in a stack, putting them flat on top of one another. Roll them up lengthwise into a tight bundle. Use that sharp knife to cut the bundle crosswise. Use your fingers to fluff the resulting cuts apart into ribbons. You can stir these mint ribbons into the dressing as-is, or cut them further into more of a mince for a finer texture. Stir into the dressing.
  2. Add salt and pepper to taste.  
  3. Add more lemon juice to thin the dressing to taste, if you like. Give the whole thing a final stir to shake to combine everything.

Serve the dressing immediately with fresh lettuce as a salad or as a dip for crudités. Or, make it ahead and store, covered and chilled, for up to three days.

* You definitely want un-flavored and un-sweetened yogurt here—anything else will simply ruin everything. It's important to note that while the final dressing will be richer, creamier, and tastier if you use whole milk yogurt, the recipe works just fine with low-fat or non-fat yogurt, if that's what you have on hand or prefer. If you choose low-fat or non-fat options, know that the dressing is likely to separate if you hold it. Simply whisk or shake it back together before using.