Learn how to make this incredible greek yogurt caesar dressing that will make your next salad healthy and satisfying. Tangy Greek yogurt, extra virgin olive oil, fresh lemon juice, and a few other key ingredients combine for the absolute best Caesar salad dressing.
As warm weather approaches, I love to start incorporating more salads into my diet. Fresh, tender greens; crispy, crunchy croutons; and lots of delicious dressing are my favorite salad additions.
In case you didn’t know, caesar salad just so happens to be my all-time favorite salad ever.
I love eating it with salmon, as a big salad by itself, or on the side with pizza or pasta. Bursting with flavor, this greek yogurt caesar dressing is now my absolute favorite.
I used to buy premade salad kits or save caesar salad for special occasions when we dined out. But thankfully, I finally started making this from scratch and I’m never going back.
Most salad dressings are filled with processed sugar, artificial flavors and colors, and unhealthy healthy oils that are cheap and detrimental to health.
This greek yogurt caesar dressing has no refined sugar, fresh ingredients and heart healthy oil, little salt, and doesn’t need any preservatives. Instead I’ll show you how to make it in small batches so you can enjoy it fresh every time. In minutes. With minimal tools to clean up afterward.
Almost sounds too good to be true, huh? Well, believe me. This greek yogurt caesar dressing is tasty, healthy, and easy to make on the fly. You’ll be eating salads for days with this recipe in your arsenal. Come see how I make it…
Greek Yogurt Caesar Dressing
Why Greek yogurt?
Greek yogurt is a great healthy alternative to using ultra-processed mayonnaise or raw eggs. It’s full of healthy fats that make it satiating, probiotics, calcium, and protein. It’s also the perfect texture. Creamy and smooth, it’s a great way to make a homemade dressing like this. The tangy flavor also lends itself well to a salad dressing recipe.
Tools You’ll Need | Greek Yogurt Caesar Dressing
Immersion blender with deep cup or a small bowl and whisk
Measuring cups and spoons
Garlic press or knife and cutting board
Ingredients | Greek Yogurt Caesar Dressing
Plain, unsweetened greek yogurt – This acts as the base and creates a thick, creamy dressing along with a few other key ingredients. I prefer using full-fat yogurt because it is more flavorful and satiating.
Dijon mustard – Dijon gives this salad dressing a slight zing that wakes up the senses and is characteristic of any caesar salad dressing.
Extra virgin olive oil – I thin out the dressing with a little extra virgin olive oil. Some other recipes recommend a neutral oil, but I prefer the health benefits of olive oil. If you’re not bothered by it, though, you can use canola oil instead.
Worcestershire sauce – Nearly all caesar salad dressings call for anchovies or anchovy paste. Instead, I’m opting for something much more accessible: worcestershire sauce. It already contains anchovies in it and flavors the dressing easily with just a tiny bit.
Lemon juice – Lemon juice helps enhance the flavors and adds a freshness to it.
Garlic – Fresh, minced garlic adds a bite anyone will love.
Honey – This is probably controversial for a creamy caesar dressing, but hear me out. When using olive oil in a dressing, it tends to give a slightly bitter taste to it. Additionally, if you’re a lover of garlic like me and plan on adding it into your dressing, there can be some strong flavors going on. Adding just a teaspoon of honey helps mellow these out. Honey is great for cutting bitterness or pungent flavors out of salad dressings without adding any refined sugars in.
Parmesan cheese – Classic caesar salad isn’t complete without some parmesan cheese. I use either a shaved or shredded in the salad, but I also add a little into the dressing for more flavor.
Salt and black pepper, to taste – These round out the dressing and enhance all the different flavors so they blend together more seamlessly.
How to Make Greek Yogurt Caesar Dressing
Mince/press the garlic and juice a lemon, discarding the seeds, if you haven’t already done so.
Start by combining all the ingredients into either a bowl if you’re using a whisk or a deep cup if you’re using an immersion blender.
Blend until completely smooth and all ingredients are combined. This should take 2-3 minutes.
Add dressing to chopped lettuce, croutons, shaved parmesan cheese, and a protein of your choice if desired. Store leftovers covered in the refrigerator for 2-3 days.
Tips for Success | Greek Yogurt Caesar Dressing
If you’re whisking this by hand, be sure the garlic is minced very well before adding it in. Also be sure the cheese is chopped very finely before adding in, too.
If you’re having trouble getting the oil to fully incorporate (or if it separates in the fridge when storing), keep blending/whisking. Be patient, as it will eventually become homogeneous.
Sometimes I like to add cherry tomatoes or greek olives to my caesar salad, but that’s completely optional and not as traditional. I love adding salmon as the protein, but sometimes the classic ingredients are all you need.
More Healthy Recipes
Spinach Mozzarella Crustless Quiche
Refined Sugar Free Hot Chocolate
Healthy, No-Bake Chocolate Chip Granola Bark
Greek Yogurt Caesar Dressing
- Immersion blender with deep cup or whisk and bowl
- measuring cups and spoons
- garlic press or knife and cutting board
- 3/4 c plain, unsweetened Greek yogurt
- 1/4 c extra virgin olive oil or canola oil
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/4 c parmesan cheese, finely shredded
- salt and black pepper, to taste
- 1 garlic clove, minced optional
- 1 tsp honey optional
- Mince/press the garlic and juice a lemon, discarding the seeds, if you haven’t already done so.
- Start by combining all the ingredients into either a bowl if you’re using a whisk or a deep cup if you’re using an immersion blender.
- Blend until completely smooth and all ingredients are combined. This should take 2-3 minutes.
- Add dressing to chopped lettuce, croutons, shaved parmesan cheese, and a protein of your choice if desired. Store leftovers covered in the refrigerator for 2-3 days.