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Mixed greens with yogurt dressing and dill recipe

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 6 Oct 2025

Meets Patient’s editorial guidelines

This heart-healthy mixed greens salad with a creamy yogurt dressing and fresh dill is a vibrant accompaniment to any meal. Combining tender greens like mizuna and baby lettuces, this dish brings together a delightful mix of textures and flavours, enhanced by a zesty lemon vinaigrette and the nutty crunch of toasted sesame seeds. It's a refreshing option that’s perfect for enjoying the best of seasonal produce.

Ideal for a light lunch or as a side at dinner, this salad not only pleases the palate but also supports overall well-being. The addition of soured cream and dill gives it a comforting creaminess that pairs beautifully with the greens, making it a nutritious choice that is both satisfying and easy to prepare.

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Ingredients for Mixed greens with yogurt dressing and dill

  • 60 ml basic lemon vinaigrette

  • 30 g plain soured cream

  • 240 g mixed tender greens (such as mizuna and baby lettuces)

  • 15 g coarsely chopped dill

  • 30 g toasted sesame seeds

  • kosher salt, to taste

  • freshly ground pepper, to taste

How to make Mixed greens with yogurt dressing and dill

  1. Whisk together the vinaigrette and yoghurt in a large bowl.

  2. Add the greens, dill, and sesame seeds, then toss to coat evenly.

  3. Season the salad with salt and pepper to taste.

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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Article history

The information on this page is peer reviewed by qualified clinicians.

  • 6 Oct 2025 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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