Indian Salad Dressing – Creamy Yoghurt Dressing Recipe

This is a great Indian salad dressing idea that uses a yoghurt as the base! It is super creamy and rich, but also healthy and excellent to pair with leafy greens and protein. It’s rare to find salad dressing recipes that are Indian in style as our group of food is not typically associated with salads, but trust me, this is one of the best dressings I have developed and tasted!

Why this recipe is a star?

• Easy: This is a super easy recipe. It requires around four ingredients with the added spices and doesn’t require a blender or any fancy equipment. This simply needs to be shaken in a jar to be combined well.
• Can be paired with anything: I paired this with leafy greens (spinach, rocket and lettuce), chickpeas and chicken, but this dressing will pretty much go with anything. It’s very versatile.
• Salad doesn’t need to be bland: I know that traditionally salads are seen as boring or something you have to eat on a diet. I am not on a diet and neither is this dressing boring, it combines spicy and creamy elements for a perfect creamy Indian salad dressing.

Pair this with my tandoori chicken thighs for a complete indian salad! For other side dishes meals, check out my palak paneer pakoras.

Ingredients?

• 3 – 4 tbsp yoghurt: I used Greek style yoghurt (for the best results) but you can use either plain or vegan yoghurt (for a vegan Indian salad dressing). Don’t be alarmed at the quantity of yoghurt that we are using; we have a lot of herbs and seasonings to cover (making for a perfect Indian yoghurt salad dressing).
• Seasonings: This wouldn’t be a real Indian style salad dressing without a bit of masala, so for seasonings you’re going to add a tsp of the following: turmeric, Kashmiri chilli powder, Kashmiri chilli flakes, cumin, garlic powder, cracked black pepper and onion salt.
• Herbs: For your herbs, you’re going to add a handful of coriander, dill and whatever else you might have to hand. Other herbs that will work well with this are mint and parsley. I would however stay away from stronger herbs like rosemary. Chop all of these herbs finely.
• Other fresh ingredients: I used around 2 garlic cloves and around three green chillies. Chop this up finely too.

Expert tips?

Shaker: If you have a spare jar lying around, use it! It is so much better than just mixing the ingredients together as it makes sure all of the ingredients are all really well combined.

Finely chop: Chop all of your herbs and garlic super fine as this is going to make the texture of your salad dressing smooth.

Variations + substitutions?

Add different herbs: I added dill and coriander as this is what was in the fridge but I could have also added mint or parsley for example. This would work great in this dressing.

Please note that I chose not to thin out the dressing with lemon or olive oil as I wanted this to be a creamy indian salad dressing. You can however add both of these, but just expect the dressing to be thinner.

Different yoghurts: This recipe will work well with a plain yoghurt or a vegan yoghurt too. I used Greek style for the best results.

Dip: Unsurprisingly, this works as a great dip too, if you’re not in the mood for a salad.

How to store?

If you are using a jar, you can pop the lid on and place in the fridge for up to a week. Alternatively you can store in an air-tight container.