Tzatziki
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
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.
After at least 30 minutes, strain the cucumber and place on a paper towel.
Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.
When cucumber is dry, add it to the yogurt mixture.
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.