Yoghurt dressing for raw vegetables

This yoghurt dressing for raw vegetables takes 5 minutes: plain yoghurt, a squeeze of lemon juice, a spoonful of mustard and chives. Light and tangy, it dresses grated carrots, cucumber and mixed salads for a fraction of the calories of a vinaigrette.

Preparation: 5 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Easy

Approximate nutritional values per serving: 50 kcal · 1 g protein · 2 g carbohydrate · 4 g fat

Ingredients

• 1 plain yoghurt (125 g)
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 tbsp olive oil
• 2 tbsp snipped chives
• salt and pepper

Method

1. Pour the yoghurt into a bowl and whisk it for a few seconds until smooth.
2. Add the mustard and lemon juice, then the olive oil in a thin stream, whisking all the while.
3. Stir in the chives and season with salt and pepper.
4. Loosen with a spoonful of cold water if you want a thinner dressing for a green salad.

Nutritional highlights

According to Ciqual, plain yoghurt provides about 50 kcal per 100 g, compared with more than 300 kcal for a typical ready-made shop-bought dressing for raw vegetables. Just one spoonful of olive oil between four is enough to bind the dressing and provide healthy fats. It goes with all raw vegetables, and also with our chicken and avocado wraps, coleslaw or a vegetable salad. For a thicker version for dipping, see our yoghurt dip.

Variations and substitutions

• With Greek yoghurt for a thicker, richer dressing.
• With curry powder and coriander.
• With dill and lemon, for cucumber.
• With 0% fat fromage blanc for more protein.

Storage and making ahead

Keeps for 2 days in the fridge, in a closed jar; stir before serving.

💡 Good to know

Dress raw vegetables at the last moment: the salt in the yoghurt draws the water out of cucumber and tomatoes, and the dressing turns runny.

Read more

Discover more vegetarian recipes · gluten-free recipes · healthy and balanced recipes.

The ingredients in this recipe: plain yoghurt · lemon juice · mustard · olive oil · chives.

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