Yogurt and Lemon Dressing

Yogurt and Lemon Dressing

I think we all play favorites in the kitchen. I know I do. One day I am all over the Tahini-Lemon-Yogurt Dressing and Dipping Sauce (page 332), dreaming up salads and dishes that would marry well with its salty tang. Then, suddenly, I abandon it in favor of another dressing and another direction. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!
Course Salads & Dressings
Cuisine Mediterranean
Keyword easy lunch recipes, lemon yogurt dressing
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 6 servings
Calories 14 kcal
Author Reprinted with permission from Salad as a Meal by Patricia Wells


  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon Lemon Zest Salt page 306 or fine sea salt


  1. In the jar, combine the yogurt, lemon juice and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)