Lime-herb Greek Yogurt Dressing

with tarragon, chives, and dill

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 27 days ago

Little gems have a relatively short season. I like eating them with a thick dressing. This herb-packed yogurt dressing is perfect.

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What you will need

GREEK YOGURT

5 sprigs Tarragon

1 bunch Chives

1/2 bunch Dill

1/2 cup (500g) Greek Yogurt

1/2 yellow Onion

1 Lime

How to cook

1

Slice tarragon

Pick the tarragon. Group the leaves together. Slice by dragging your blade back wards through the tarragon. This tends to help keep from bruising the tarragon.

2

Slice chives

Group the chives and remove the ends. Slice in half and regroup. The reason I do this step is to shorten the work by half. Now slice your chives uniformly.

3

Pick dill

Pick the dill. It always helps to group leaves when picking herbs.

5

Dice tomatoes

Quarter your tomato through the stem, then remove the stem and seeds and dice finely.

6

Yogurt

Place the yogurt in a mixing bowl.

7

Lime juice

Squeeze the juice from the limes into the yogurt.

8

Diced tomato

Add the diced tomatoes and stir it up.

9

Herbs

Dump in all of the herbs.

10

Onion

Add the chopped onion.

11

Salt

Add salt to taste.

12

Mix well

13

Serve

I like this dressing for little gems in particular.

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