Mixed Greens With Yoghurt Dressing And Dill
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant mixed greens with yoghurt dressing and dill is a sophisticated take on a classic garden salad. By whisking tangy Greek yoghurt into a sharp lemon vinaigrette, you create a creamy yet light dressing that clings perfectly to delicate leaves like mizuna and baby lettuce. The addition of toasted sesame seeds provides a nutty crunch, while the generous handful of fresh dill adds a bright, aromatic lift to every mouthful.
As a versatile vegetarian side dish, this recipe is ideal for hosting or as a quick, healthy lunch. The combination of cooling herb notes and savoury seeds makes it a wonderful accompaniment to grilled vegetables or a crusty sourdough loaf. It is a simple way to elevate standard salad greens into a restaurant-quality starter that highlights seasonal flavours and textures.
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Ingredients for Mixed Greens With Yoghurt Dressing And Dill
60ml Basic Lemon Vinaigrette
2 tablespoons plain whole-milk Greek yoghurt
8 cups mixed tender greens (such as mizuna and baby lettuces)
1/4 cup coarsely chopped dill
2 tablespoons toasted sesame seeds
Kosher salt, freshly ground pepper
How to make Mixed Greens With Yoghurt Dressing And Dill
Back to contentsWhisk vinaigrette and yoghurt in a large bowl. Add greens, dill, and sesame seeds and toss to coat; season salad with salt and pepper.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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