This dressing can be used as a cooling dressing for crisp summer vegetables, to balance a spicy curry or to add a little fat to a classic wedge salad.

• ¾ C yogurt
• 1 lemon, zest and juice
• ¼ tsp coriander, ground
• 1 pinch ginger, ground
• 2 pinch sugar
• 1 pinch salt

1. Whisk all ingredients together to be sure that there are no yogurt chunky floaties
2. Let sit for 10 min and then taste