Every Sunday or Monday, depending on what day I’m meal prepping, I make one dressing to use throughout the week as a dip, dressing, sauce or marinade. Thick, thin, green, white, yellow, vinegary, sweet, smokey, spicy – it’s always something different to keep it interesting.
Today, while rummaging through the fridge to find something to eat for lunch, I found some leftover roast chicken as well as some grilled veggies from the night before. They needed something to tie them all together so this sauce was born. I think this is particularly awesome on roasted veggies like cauliflower or sweet potatoes but really, this would be tasty on anything. I also love the protein boost this gets from the plain yogurt. I wonder if the kids would dip veggies in this…
Lemon Curry Yogurt Dressing
1/2 cup plain Greek yogurt (I like the consistency of Greek yogurt better but any plain yogurt will do)
6 tablespoons extra-virgin olive oil
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon white wine vinegar
2 garlic cloves, minced
Sea salt, to taste
2 teaspoons curry powder, or to taste as some powders are stronger than others
In a large bowl, whisk together all ingredients till smooth. Taste and adjust seasoning as necessary.