Best Yogurt And Lemon Dressing Recipes

Raw Zucchini Salad with Mint, Pomegranate and Lemon-Yogurt Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup Greek yogurt
1 lemon, zested and juiced
1 long red chile, such as a Fresno chile (about 1 ounce), thinly sliced crosswise
1 bunch mint, leaves torn
Kosher salt and freshly ground black pepper
4 medium zucchini (about 2 pounds), thinly sliced into rounds on a mandoline
1/4 cup pomegranate seeds
1/4 cup shelled pistachios, chopped
Olive oil, for drizzling
Pomegranate molasses, for drizzling

Steps:

Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

Carrot Salad with Creamy Lemon, Yogurt, and Chive Dressing image

Provided by Molly Stevens

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons extra-virgin olive oil
3/4 cup plain whole-milk yogurt (preferably Greek-style)
3 cups coarsely grated peeled carrots (about 15 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced almonds, toasted

Steps:

Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Stir before serving.
Sprinkle almonds over salad; serve.

Yogurt and Lemon Dressing image

Provided by Patricia Wells

Yield About 3/4 cup

Number Of Ingredients 4

1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon Lemon Zest salt or fine sea salt
Equipment: A small jar with a lid

Steps:

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.)

Turkey and Herb Burgers With Yogurt Lemon Dressing image

Provided by cakeinmyface

Categories Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

500 g turkey (minced lean)
3 spring onions (finely sliced)
1 tablespoon tarragon (chopped)
2 tablespoons parsley (chopped)
2 tablespoons chives (chopped)
low-fat cooking spray
200 g 0% fat Greek yogurt
1 garlic clove (minced)
1/4 cucumber (deseeded and finely chopped)
1/2 lemon, juice of
4 whole grain buns
sea salt

Steps:

In a large bowl mix the turkey mince with spring onions and all the chopped herbs until combined, season with salt and pepper, form into 4 burgers and chill in the fridge.
Mix the yogurt with the garlic lemon juice an cucumber season with salt and set aside.
Heat a large frying pan with low fat cooking spray and cook the burgers for 5 minutes per side until cooked through. Serve in toasted buns with the yogurt dressing.

Nutrition Facts : Calories 213.7, Fat 10.2, SaturatedFat 2.9, Cholesterol 85, Sodium 85.5, Carbohydrate 3, Fiber 0.6, Sugar 0.8, Protein 26.3