Our go to yogurt sauce that we adapted from Gjelina, one of our favorite restaurants in Los Angeles. It’s easy and comes together quickly, and it keeps well in the refrigerator for up to 4 days, so we love to make a batch to use throughout the week. It’s delicious on everything, but we especially love it drizzled on grilled or roasted veggies, Salmon and chicken and as a dip for crudite.

herbed yogurt sauce
yields ~1 cup

Ingredients
3/4 cup organic plain Greek yogurt or coconut yogurt
1/4 cup chopped fresh cilantro 
1/4 cup chopped fresh mint
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
juice of 1/2 lemon
1 tablespoon white wine vinegar
sea salt and freshly ground pepper

Directions:

1. Combine all ingredients in a mini food processor until smooth and tinted green from the herbs. Season with salt and pepper to taste (if you don’t have a food processor, don’t worry – you can finely mince the herbs and simply whisk all ingredients in a large bowl until well combined).

2. Enjoy immediately, or store leftover sauce in the refrigerator for up to 4 days.