This dressing has been my recent go-to. It's delicious on everything - use it thicker as a dip and thin it out with some extra lemon juice or a splash of water to use as a dressing. As a dressing, it's amazing on kale or romaine lettuce, though it makes a great sauce for chicken or on a burger. The options are endless! It's savoury and light, and good for you too.
1.5 cups non-fat plain greek yogurt
1 teaspoon extra virgin olive oil
1 tablespoon dill
0.25 cups goat feta
1 salt and pepper to tasteShop this recipe
Prep: Seed and chop cucumber (half-moons are nice if you're using it for a kale salad; shredded works best if you're using it as a dip). Mince garlic clove. Crumble feta.
1. Combine the ingredients in a bowl and mix until well combined. Set aside for 10-15 minutes or cover and chill for a few hours.
2. Meanwhile, if making kale salad: wash, rip, and dry kale leaves. Massage with some olive oil, salt, and lemon. Toss with dressing (thin out if too thick). If making romaine salad: wash, rip, and dry salad and toss with the dressing (thin out if too thick).
3. If using as a dip, prepare your vegetables, breads, or crackers and dip!