If you’re looking for a creamy salad dressing that’s not loaded with preservatives or heavy cream, curd comes to the rescue. Curd-based salad dressings are not only rich in taste but also much lighter and healthier than traditional mayonnaise or ranch-style dressings. With just a few everyday ingredients, you can whip up a tangy, smooth, and herby dressing that adds freshness and balance to any salad.
The beauty of curd is its versatility. It can be the perfect base for a range of flavours be it garlicky, lemony, herby, or mildly spiced. It carries flavours beautifully while offering a subtle tang. When whisked properly and combined with olive oil or mustard, it develops a smooth texture and balanced taste that can transform even a simple bowl of cucumber or lettuce.
This curd dressing also works wonderfully beyond salads. It can be used as a dip for roasted vegetables, a spread for sandwiches, or even a topping for grilled chicken or pasta. Once you try it, you’ll never go back to store-bought bottles. Here’s how to make it in five simple steps.
Step 1: Use thick curd as the base
Start with half a cup of thick, fresh curd. For the best texture, use either hung curd or Greek yogurt. If you’re using regular homemade curd, strain it in a muslin cloth for 20–30 minutes to remove excess water. The thicker the curd, the creamier and more stable your dressing will be. Make sure the curd is chilled and not sour for a fresh flavour.
Step 2: Whisk in lemon juice and olive oil
Transfer the curd into a bowl and add one tablespoon of lemon juice for tang and freshness. Next, add two tablespoons of extra virgin olive oil. This not only enhances flavour but also improves texture. Whisk everything together until it turns smooth, lump-free, and glossy. The olive oil helps the dressing emulsify and makes it easier to coat salad leaves or vegetables evenly.
Step 3: Add garlic and seasoning for flavour
Grate one small clove of garlic directly into the dressing or use garlic paste for a smoother blend. Then add salt and crushed black pepper to taste. You can also add a pinch of sugar or honey if you prefer a slightly sweet balance. For an extra kick, add a pinch of mustard powder or a teaspoon of Dijon mustard. Mix everything thoroughly so the flavours blend well with the curd base.
Step 4: Stir in herbs and optional extras
Now add finely chopped fresh herbs like coriander, mint, dill, or parsley, whatever is available and suits your taste. These herbs bring colour, freshness, and an earthy tone to the dressing. If you want more complexity, you can add a pinch of cumin powder, paprika, or even crushed oregano. Mix everything together and let the dressing rest in the fridge for 15–20 minutes to allow the flavours to deepen.
Step 5: Drizzle over your favourite salad and enjoy
Once chilled, your curd-based salad dressing is ready to use. Pour it over fresh lettuce, cucumber, tomato, onion, or boiled pasta for a refreshing salad bowl. It also works well with grilled vegetables, chickpea salad, or even cold roasted potatoes. You can store any leftovers in an airtight container in the refrigerator for up to two days. Always mix it before using as natural separation may occur.
Salad dressing with curd is a smart and flavourful way to make your meals healthier without compromising on taste. It’s light, creamy, and adaptable, perfect for Indian kitchens where curd is already a staple. With just a few ingredients, you can create a homemade dressing that’s good for your gut and great on your plate. Say goodbye to bottled dressings and welcome this refreshing change in your salads.