Lemony Curried Yogurt Cucumber and Ginger Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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This recipe comes from the LCBO. It is a creamy but light low fat dressing perfect for potato or chicken salads, it is also great spooned over grilled lamb chops.The curry paste cannot be substituted for curry powder Ingredients:
1 cup plain low-fat yogurt |
1 tablespoon fresh ginger, grated |
1 clove garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper, freshly ground |
1 teaspoon sugar |
1 tablespoon lemon zest |
1/4 cup lemon juice |
1 tablespoon curry paste (mild or medium) |
1 cup cucumber, diced |
1/4 cup chives, chopped |
1/4 cup cilantro, chopped |
1/3 cup olive oil |
Directions:
1. In food processor or blender combine all ingredients except oil. Pulse until well blended.
2. Add oil in a steady slow drizzle while blending.
3. If you find the consistency to thick you can thin with a bit of water.
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