This one proves the truism that the simplest things in life are the best. This quick and healthy sauce is ready in minutes, is impeccably healthy and can be used with everything from salads to cooked dishes. Use it wherever you want to add a little brightness and acidity.
- 5 ounces Fat free plain greek yogurt
- 1/4 juice lemon
- 1/2 zest lemon
- 1 tsp olive oil
Finely grate the zest of one lemon
Quarter the lemon and remove seeds
Add the greek yogurt, 1/2 lemon zest, juice of 1/4 lemon and olive oil together in a bowl. Stir well.
Season with salt and pepper and taste, add more zest or lemon juice if you prefer a really bold flavor.
Move to refrigerator. Flavors best if allowed to rest for an hour or two before use.
The lemon yogurt sauce really enlivens this Middle Eastern veggie plate. In the below picture I’ve roasted sweet potatoes with smoked paprika, beets with sumac and pan roasted chickpeas with cumin, coriander and garlic. Oh, those are Gardein meat free meatballs too.
The sauce also goes well with other vegetables, here with roasted fennel and sautéed zucchini in garlic:
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!