I’m not usually a big fan of creamy dressings. I think it’s the heavy mayonnaise-y flavor and the oily texture that just totally turns me off. But also growing up, salad dressings were homemade with vinegar, a little garlic, a splash of soy sauce, and pepper. No oil. So I guess now that I’m a grown-up, I still prefer my salad dressings the same way: bright, fresh, no cream, very little oil.

But there is one creamy salad dressing that I absolutely adore! The creaminess in this dressing comes solely from Greek yogurt. I love how Greek yogurt is really clean tasting and doesn’t have that weird, grocery-store plain yogurt aftertaste. I use this stuff in everything! Because it’s got this great thick and creamy texture, it’s a fantastic replacement for mayonnaise and oil that’s usually the backbone of most creamy salad dressings.

This dressing is really fantastic as a salad dressing, for a really tasty no-mayo cabbage slaw, as a dip for raw vegetables, or potato chips (no judgement).

For a simple, light dinner try this! I trimmed some romaine hearts, but kept them as long spears. Topped with 5-minute eggs, and drizzled with creamy lemon dressing.


Romaine spear salad with 5-minute eggs and creamy lemon dressing
Romaine spear salad with 5-minute eggs and creamy lemon dressing

Abrazos! Anah


5-Minute Eggs

(This is my favorite way to eat boiled eggs. The yolk is set enough that it just wants to ooze out of the middle of the egg when you cut into them, but solid enough to stay put)


Place eggs in a pot and fill with cold water so that the eggs are covered. Bring the pot to a simmer. Once simmering, immediately turn off the heat and cover the pot with a lid. Allow the eggs to continue cooking in the pot with the heat off for 5 minutes. Meanwhile, prepare a cold water bath. Once timer goes off, move eggs from pot to cold water bath. Cool until you can handle the eggs. They can also just sit in the water until you’re ready to use them. Peel and slice.


Creamy Lemon Dressing



1 shallot, finely minced

1 small clove garlic, grated

1 handful flat leaf parsley, finely chopped

1 Tbsp whole grain mustard

1/2 tsp sugar (optional)

1 lemon (zest, then juice the lemon)

1/4 cup 0% fat Greek yogurt

1 Tbsp Extra virgin olive oil (optional)

salt and pepper, to taste


Whisk together all the ingredients for the dressing. Adjust seasoning with sugar, salt, and pepper. Let it sit for about 15 minutes before serving.