dill and mint salad dressing
- Total Time: 10 min
- Servings: 2 cups
- Serving Size: 2 tbsp
- Level: easy
1 cup siggi’s plain skyr
1/2 cup extra virgin olive oil
2 Tbsp lemon juice (about 1/2 a lemon)
1 tsp white wine vinegar
1 tsp garlic powder (or 1 clove garlic)
1 tsp honey
1/4 cup fresh mint
1/2 cup fresh dill
1/4 cup water (or to desired consistency)
Salt + pepper, to taste
Add all ingredients to a food processor or high-speed blender. Blend or pulse until well combined.
Use immediately, or store in an airtight container in the fridge!
This salad dressing will keep in an airtight container in the fridge for about 4 days.
Some ideas for how to use this yogurt salad dressing:
- serve it over a fresh, crunchy romaine or spinach salad
- use it as a dip for raw veggies, like carrots, cucumbers, or radishes
- drizzle it over roasted veggies, like roasted potatoes or carrots
- drizzle it on a pita sandwich or wrap
This recipe comes from our friend, Carrie Walder.