Green Yogurt Recipes: Avocado Dressing, Matcha Bowl and More

Plain yogurt plus a few green ingredients, such as avocado, fresh herbs, spinach and matcha, makes easy dressings, breakfasts and sauces you can enjoy any time of year. They also suit a St. Patrick's Day table, with no food coloring needed. Each recipe below takes about 10 minutes and works with plain yogurt, homemade or store-bought.

Start with plain yogurt

Plain, unsweetened yogurt is the most flexible base for cooking because you control the flavor and the sweetness. Making it at home is simple. Natren Yogurt Starter contains L. bulgaricus LB-51 and S. thermophilus BC 122, with no gums or additives, and makes up to 30 quarts of yogurt. Our yogurt-making how-to guide walks through each step, from heating the milk to storing the finished batch.

A few tips for cooking with yogurt:

• For a thicker, Greek-style texture, strain yogurt in a cheesecloth-lined sieve set over a bowl in the refrigerator for a few hours. The longer it strains, the thicker it gets.
• Yogurt can separate when boiled, so stir it into warm dishes off the heat or serve it on the side.
• Use a clean spoon each time and keep yogurt refrigerated.

Avocado yogurt dressing

Creamy and tangy, this works on salads, grain bowls and tacos, or as a dip for raw vegetables. Makes about 1 cup.

Ingredients

• 1 ripe avocado
• 1/2 cup plain yogurt
• 2 tablespoons lime or lemon juice
• 1 small garlic clove
• 1/4 cup fresh cilantro or parsley leaves
• 1/4 teaspoon salt
• 2 to 4 tablespoons water

Method

1. Scoop the avocado into a blender or food processor and add everything except the water.
2. Blend until smooth, adding water a tablespoon at a time until the dressing is pourable.
3. Taste and adjust the salt and citrus.
4. Store covered in the refrigerator and use within a day or two. A little browning on top is normal; just stir it in.

Matcha yogurt breakfast bowl

Matcha is finely ground green tea with an earthy, gently sweet flavor and a bright green color. It contains caffeine, so keep that in mind if you are sensitive to it. Serves 1.

Ingredients

• 1 cup plain yogurt (strained, if you like a thicker bowl)
• 1/2 teaspoon matcha powder
• 1 tablespoon warm water
• 1 to 2 teaspoons honey or maple syrup
• Toppings: sliced kiwi, green grapes, pumpkin seeds, granola or chia seeds

Method

1. In a small bowl, whisk the matcha with the warm water until smooth, with no lumps.
2. Stir the matcha mixture and honey into the yogurt.
3. Spoon into a bowl and add your toppings.

Pear, spinach and ginger smoothie

A quick breakfast or afternoon snack. The pear adds sweetness, so the spinach flavor stays mild. Serves 1 to 2.

Ingredients

• 1 ripe pear, cored and chopped (no need to peel)
• 1 large handful baby spinach
• 1/2 cup plain yogurt
• 1/2 cup milk or water
• 1/2 teaspoon freshly grated ginger, or a pinch of ground ginger
• 1 teaspoon honey (optional)
• A few ice cubes

Method

1. Add everything to a blender and blend until smooth, about 30 to 60 seconds.
2. Add a splash more liquid if it is too thick, then taste and adjust the ginger or honey.
3. Pour and drink right away.

Fresh herb yogurt sauce

Serve this with grilled or baked salmon, chicken, roasted potatoes or roasted vegetables. It also makes a fresh, green side for a St. Patrick's Day dinner. Makes about 1 cup.

Ingredients

• 1 cup plain yogurt
• 1/4 cup finely chopped fresh herbs (any mix of dill, parsley, chives and mint)
• 1 tablespoon lemon juice
• 1 small garlic clove, finely grated
• 1/4 teaspoon salt
• 1/2 small cucumber, grated and squeezed dry (optional)

Method

1. Stir everything together in a bowl.
2. Refrigerate for about 10 minutes so the flavors can blend.
3. Taste and adjust the salt and lemon. Keep covered in the refrigerator and use within 2 to 3 days.

Planning a St. Patrick's Day spread? Serve the avocado dressing over a green salad, pair the herb sauce with salmon and roasted potatoes, and save the matcha bowls for the next morning.