Tzatziki

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I love traditional tzatziki for its creamy-yet-light texture that is as tasty as it is versatile. I have been dairy-free for a long time, so I use coconut yogurt for a non-dairy version, but it can easily be swapped out with greek yogurt. When a summer trip to Greece isn’t in the cards, at least I can take my taste buds there.

This recipe yields 2 1/2 cups

INGREDIENTS

  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 1 cup dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint
  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 130 g dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint

Directions

  1. Grate cucumber using a large-toothed grater. Once grated, place cucumber in a bowl with 1 teaspoon sea salt. Over time, the cucumber will release its water. 

  2. After at least 30 minutes, strain the cucumber and place on a paper towel. 

  3. Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.

  4. When cucumber is dry, add it to the yogurt mixture. 

  5. Serve with chips or drizzle over Moroccan Vegetable Kabobs.

Tips

**The cucumber should be as dry as possible to keep your sauce from being runny.

 
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