Low Iodine Classic Tzatziki Cucumbers
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Learn more →Ingredients
4 servings
For the tzatziki
- 1 large english cucumber (about 12 oz), for the tzatziki
- 0.750 tsp salt
- 1 cup full-fat greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 2 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp black pepper
For serving
- 2 large english cucumbers (about 1 ½ lb total), for serving
- 1 tbsp fresh dill sprigs (optional)
- 1 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Grate the tzatziki cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with 1/2 tsp salt and let stand for 30 minutes, then press firmly with the back of a spoon or squeeze in a clean kitchen towel until most of the liquid is expelled — the grated cucumber should feel nearly dry.
- 2
In a mixing bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil until fully combined. Season with 1/4 tsp salt and black pepper, then taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
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