Jamie Oliver​ Yogurt Salad Dressing

I used to think creamy salad dressings had to involve mayo, guilt, and a little regret — the kind that coats your lettuce like a winter coat and leaves you wondering why you even bothered eating greens in the first place. Then came yogurt. And honestly? Game changer.

The first time I swapped mayo for Greek yogurt in a dressing, it was one of those fridge raids where the mayo jar was empty (typical), and all I had was half a tub of yogurt I forgot I’d opened. Tossed it with lemon, olive oil, a bit of garlic — and suddenly, I had a dressing that actually tasted fresh. It was creamy, zingy, and didn’t leave me feeling like I needed a nap after.

What I love most is how flexible this is. Want ranch? Done. Caesar? Sorted. Something punchy for potatoes? Covered. It’s not just a dressing — it’s a whole vibe.

Why You’ll Love It

• Way lighter than mayo-based dressings – but still proper creamy.
• You’ve already got the ingredients – I bet your fridge could do this right now.
• Takes 5–10 minutes max – no blender, no faff.
• Customisable AF – lemony, mustardy, herby, garlicky — whatever you’re into.
• Pairs with everything – greens, grilled meat, roasted veg, pasta salads, you name it.
• Keeps well – make once, enjoy for days.

Ingredients

Creamy Lemon Yogurt Dressing:

• ½ cup plain yogurt (Greek is best)
• ¼ cup extra virgin olive oil
• 2½ tbsp lemon juice
• 1 tsp garlic, minced
• 1½ tsp sugar
• ½ tsp salt
• ¼ tsp black pepper

Optional Variations:
Feel free to mix and match — here are a few swaps:

• Add chopped chives or dill for a ranchy vibe
• Use cider vinegar instead of lemon for a sharper finish
• Stir in Dijon for a honey-mustard twist

How to Make It

Scoop, pour, stir — easy as that:

Grab a medium bowl. Add the yogurt, olive oil, lemon juice, garlic, sugar, salt, and pepper. Stir it all together with a fork or small whisk until it looks smooth and glossy. It should cling to the spoon in a gentle, creamy ribbon.

Taste and adjust:

Now stick a spoon in it. Too tart? Add a little more sugar. Too thick? A splash of milk or water will loosen it up. Need more zing? Another squeeze of lemon. This is your moment — make it yours.

Let it chill:

If you’ve got time, let the dressing sit for 20–30 minutes. The garlic softens, the flavours meld, and it just… gets better.

Ready to drizzle:

Pour generously over greens, dip your roasted veg, dunk your sandwich. It’s not shy — let it shine.

Common Mistakes and How to Dodge Them

Why does mine taste too sharp?
Your yogurt might be extra tangy. Dial back the lemon or add a pinch more sugar to balance.

It’s too runny — what now?
Check your yogurt. If it’s not Greek-style, it’s likely thinner. Try draining it a bit, or just use less lemon/oil.

Can I just shake it in a jar?
You bet. If you hate washing bowls, chuck it all in a jar and shake like a cocktail. It works.

My garlic is too strong!
Use roasted garlic next time, or let it rest longer before serving. Or go half a clove. Garlic can be pushy.

Storage and Reheating

Fridge: Keeps for up to 3 days in an airtight jar. Take it out 15–20 mins before using so it loosens up.
Freezer: Nope. Yogurt and the freezer are not friends.
Reheating: Not needed. It’s a cold sauce — perfect as is.

Frequently Asked Questions

Can I use low-fat yogurt?
You can! But it’s tangier, so maybe cut back on lemon or vinegar just a bit.

What about plant-based yogurt?
Totally fine. Go for unsweetened coconut or soy-based — but check for added sugars and taste-test.

Can I double this?
Yes please do. It’s brilliant on literally everything. Just keep it in a jar and shake before using.

Is it thick enough to use as a dip?
Definitely. Just skip the milk and keep it thick. Add herbs if you’re feeling fancy.

Nutrition Facts (Per Serving, about 2 tbsp):

• Calories: ~90
• Fat: 8g
• Carbs: 2g
• Protein: 2g
• Sodium: ~200mg
• Sugar: ~1.5g