This easy Carrot Top Dressing recipe is full of carrot greens and creamy yogurt, plus lemon, garlic, and mint, for a tasty salad dressing. Serve on your favorite green salad or drizzle on roasted vegetables to add a fresh pop of flavor.
Many people have no idea that the green tops on carrots are completely edible! Not only are they edible, but they boast a bold earthy, and zesty flavor that adds a lot of character to foods.
One of my favorite ways to use carrot tops is to mix them into a creamy, high-protein dressing that’s mixed with fresh herbs and seasonings. It’s a great balance of bold flavors and the best way to perk up a green salad.
You can also thicken it up to use as a dip for fresh vegetables and your favorite crackers. This versatile dressing is good for you and great for the planet!
Why You'll Love This Recipe
No need to throw away any carrot greens!
It's a zesty, zingy and tasty creamy salad dressing.
You can make this carrot top dressing as thin or as thick as you like.
Greek yogurt makes up the base which is high in protein.
You can use it as a dip or as a salad dressing.
Ingredients & Tools
- Carrot Tops - These vibrant green leaves on the top of carrots are great for flavor and a pop of green color.
- Greek Yogurt - Makes up the creamy base of the dressing and adds a dose of protein.
- Mint Leaves - Add a bright and fresh flavor to the dressing.
- Apple Cider Vinegar - Gives the dressing its acidity.
- Garlic - Infuses the dressing with fresh garlic flavor.
- Salt & Pepper - Balances and enhances all the flavors in the dressing.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare the carrot greens: Cut the feathery leaves from the stems. Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel. Chop finely.
Assemble the carrot top dressing: Add all the carrot top yogurt dressing ingredients to a food processor and blend until smooth. If necessary, add another teaspoon of water to loosen. Keep in an airtight container or jar with a lid for up to 10 days.
For best results, let the flavors marry together in the fridge for at least 30 minutes before serving.
If you don’t have a food processor, finely chop the carrot tops and garlic into a mince before stirring with the remaining ingredients.
Full-fat Greek yogurt is best for flavor and texture, but feel free to use whatever you enjoy.
If you don’t enjoy the flavor of mint, feel free to omit it from the recipe.
To make this dressing more of a dip style thickness, use a thick strained greek yogurt and use water sparingly.
Drizzle it onto one of these Healthy Salad Recipes.
Spoon onto roasted vegetables or Roasted Baby Potatoes.
Try some of these other uses for salad dressing.
Swap out the mint for basil, oregano, or fresh rosemary for a fresh herb taste.
Give this dressing a kick by sprinkling in some red chili flake or a pinch of cayenne pepper.
If you don’t have apple cider vinegar, try using red or white wine vinegar.
Freshly squeezed lemon or lime juice can replace the vinegar in this recipe for a citrus-flavored dressing.
To Make Gluten Free: This dressing recipe is made with gluten-free ingredients.
To Make It Vegan: To make a vegan carrot top dressing, use a dairy-free yogurt such as almond milk or cashew milk yogurt.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: This dressing can be stored in an airtight container or jar for up to 10 days.
Freezing: Carrot top dressing is not suitable for freezing as it will change texture and flavor when thawed.
Absolutely! You can use carrot tops in place of parsley if you have them on hand. Find out more about Carrot Tops.
Greek yogurt is best because it is strained to be a thick texture. Other yogurts may cause a runny texture, but feel free to experiment!
The best way to keep carrot tops fresh is to wrap them in a damp paper towel, then store in a plastic bag or airtight container in the fridge to retain their moisture and freshness.
More Carrot Top Recipes
- Carrot Top Gremolata
- Carrot Top Pesto
- Easy Carrot Top Salad with Chickpeas
- Carrot Top Chimichurri
- Carrot Top White Bean Dip
Carrot Top Dressing
- 1 cup carrot tops loosely packed 20g
- ¾ cup greek yogurt 215g
- ½ cup mint leaves finely chopped
- 1 tablespoon water omit if your yogurt is runny
- 1 tablespoon apple cider vinegar
- 1 clove garlic minced
- ⅛ teaspoon each salt and pepper
- Prepare the carrot greens by cutting the feathery leaves from the stems. Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
- Add all the carrot top yogurt dressing ingredients to a food processor and blend until smooth. If necessary, add another teaspoon of water to loosen.
- Keep in a lidded container in the fridge for up to 10 days.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.