I absolutely love this recipe because it’s insanely versatile and works as the perfect guilt-free dip or dressing when I need a healthy yet flavorful boost. Plus, the blend of fresh greens, creamy Greek yogurt, and a hint of tangy lemon just feels like being hugged by nature itself—perfect for those “adulting” days when you want to feel like you’ve got it all together!
I enjoy making delicious sauces that supercharge a dish’s nutrition. My Green Leaves Yogurt Sauce takes vibrant, nutrient-dense greens like spinach, arugula, and parsley and blends them with creamy Greek yogurt.
When you add in the lemon juice, garlic, and olive oil, the sauce knows just how to make any meal pop.
Ingredients
Assorted leafy greens: Abundant in vitamins A, C, and K, giving wholesome fiber.
Greek yogurt is rich in protein and probiotics, which are good for digestion and overall gut health.
Juice from lemons: Contributes a tangy taste, brimming with vitamin C; fortifies the immune system.
Garlic: Provides antimicrobial benefits, contributes aromatic richness.
Extra virgin olive oil: Composed mostly of healthy fats, with a large number of polyphenols that confer anti-inflammatory effects.
Honey: Naturally sweet, loaded with antioxidants, balances out any tartness (not always necessary).
Ingredient Quantities
- 2 cups fresh mixed green leaves (such as spinach, arugula, and parsley)
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon honey (optional)
- 1 teaspoon apple cider vinegar (optional)
Instructions
1. Thoroughly wash and dry the mixed green leaves under cold running water. Pat them dry with a kitchen towel, or use a salad spinner to remove excess moisture.
2. Chop the spinach, arugula, and parsley roughly, and place them into a food processor or blender.
3. In the processor or blender, mince the garlic clove and add it to the greens.
4. Ensure the plain Greek yogurt is evenly distributed over the greens. Add it to the mixture.
5. Add the lemon juice and olive oil. These will help amalgamate the ingredients more smoothly.
6. Add a dash of black pepper and a pinch of salt. You can adjust these to taste later.
7. Add the teaspoon of honey and apple cider vinegar for a touch of sweetness and extra tanginess, if using.
8. Puree the ingredients until the mixture is smooth and creamy. Promptly stop the blender and scrape down the sides as necessary to ensure everything blends well.
9. Sample the sauce, and modify the seasoning as necessary by adding more salt, pepper, or lemon juice.
10. Pour the sauce into a bowl or container and chill in the refrigerator for about 30 minutes; this helps the flavors to come together and ensures you achieve the perfect taste and texture. Use this sauce as a dip for fried snacks, a dressing for salads, or a sauce for meat dishes; it could even add a little kick to a bowl of ramen.
Equipment Needed
1. Salad spinner or kitchen towel
2. Cutting board
3. Chef’s knife
4. Food processor or blender
5. Measuring cups and spoons
6. Scraper or spatula
7. Bowl or container for serving
8. Refrigerator (for chilling)
FAQ
- Can I use different greens?You can use any variety of greens you have on hand, like kale or Swiss chard, in this dish.
- Is there a substitute for Greek yogurt?You may use standard yogurt, though its consistency is not as thick. For a non-dairy source, use either coconut or almond yogurt.
- How long does this sauce last?Keep it in an airtight container in the fridge, where it will remain safe for up to three days.
- Can the garlic be omitted?Certainly! If you want a more delicate flavor, you can leave out the garlic.
- What can I serve this sauce with?It complements grilled meats, roasted vegetables, or as a salad dressing.
- Is the honey necessary?In this case, honey is not a must; it is an optional ingredient. It is, however, a delightful addition, bringing a hint of sweetness more often associated with the delicious milkshakes of yore. Still, then, if you don’t have the stuff or don’t want to use it, feel free to leave it out.
- Can I make it vegan?Indeed, utilize a yogurt that is plant-based and exclude the honey, or alternatively, use a vegan sweetener such as maple syrup.
Substitutions and Variations
Green mixed salads: Use kale, Swiss chard, or cilantro.
Greek yogurt, plain: For a vegan option, use sour cream or a non-dairy yogurt.
Lime juice: Substitute lemon juice or white wine vinegar.
Garlic: Use garlic powder or shallots as a substitute.
Substitute avocado oil or sunflower oil for olive oil.
Pro Tips
1. Fresh Herbs: Consider adding fresh herbs like basil or cilantro to add additional layers of flavor. Ensure they are finely chopped to blend well with the other ingredients.
2. Texture Variation: For a bit of texture, reserve some of the minced garlic and mix it in after blending to provide occasional bursts of flavor.
3. Yogurt Consistency: Use full-fat Greek yogurt for a creamier and richer sauce. If you prefer a lighter version, opt for low-fat yogurt, but be mindful of adjusting other seasoning accordingly.
4. Balance of Acidity: Taste the sauce after chilling and adjust with more lemon juice or vinegar for a sharper taste if desired. The chilling process can sometimes mellow the flavors.
5. Presentation Tip: Garnish the finished sauce with a sprinkle of finely chopped herbs or a drizzle of olive oil before serving to enhance visual appeal and flavor.
Green Leaves Yoghurt Sauce Recipe
My favorite Green Leaves Yoghurt Sauce Recipe
Equipment Needed:
1. Salad spinner or kitchen towel
2. Cutting board
3. Chef’s knife
4. Food processor or blender
5. Measuring cups and spoons
6. Scraper or spatula
7. Bowl or container for serving
8. Refrigerator (for chilling)
Ingredients:
- 2 cups fresh mixed green leaves (such as spinach, arugula, and parsley)
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon honey (optional)
- 1 teaspoon apple cider vinegar (optional)
Instructions:
1. Thoroughly wash and dry the mixed green leaves under cold running water. Pat them dry with a kitchen towel, or use a salad spinner to remove excess moisture.
2. Chop the spinach, arugula, and parsley roughly, and place them into a food processor or blender.
3. In the processor or blender, mince the garlic clove and add it to the greens.
4. Ensure the plain Greek yogurt is evenly distributed over the greens. Add it to the mixture.
5. Add the lemon juice and olive oil. These will help amalgamate the ingredients more smoothly.
6. Add a dash of black pepper and a pinch of salt. You can adjust these to taste later.
7. Add the teaspoon of honey and apple cider vinegar for a touch of sweetness and extra tanginess, if using.
8. Puree the ingredients until the mixture is smooth and creamy. Promptly stop the blender and scrape down the sides as necessary to ensure everything blends well.
9. Sample the sauce, and modify the seasoning as necessary by adding more salt, pepper, or lemon juice.
10. Pour the sauce into a bowl or container and chill in the refrigerator for about 30 minutes; this helps the flavors to come together and ensures you achieve the perfect taste and texture. Use this sauce as a dip for fried snacks, a dressing for salads, or a sauce for meat dishes; it could even add a little kick to a bowl of ramen.
