Candida Diet Friendly Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and packed with fresh herb flavor, this tzatziki delivers everything you want from the classic dip ā without a drop of dairy in sight. The base is thick, unsweetened coconut yogurt kept clean of gums and additives, which is exactly the kind of careful ingredient choice that makes this work for anyone managing yeast overgrowth through diet. Apple cider vinegar adds a gentle tang that mimics the traditional bite, while fresh dill and optional mint keep things bright and garden-fresh. The technique matters here too: salting and thoroughly squeezing the grated cucumber removes excess moisture so the dip stays thick and scoopable rather than watery. A drizzle of extra-virgin olive oil at the end pulls everything together with a silky richness that feels genuinely indulgent. Serve it with sliced cucumber or raw vegetables for a snack that's as satisfying as it is nourishing.
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Learn more āIngredients
4 servings
- 1 medium english cucumber (about 10 oz)
- Ā½ tsp fine sea salt, divided
- 1 cup plain coconut yogurt, thick (unsweetened, no gums or additives)
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint leaves, finely chopped (optional)
- 1 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
- sliced cucumber or raw vegetables, for dipping (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a small bowl. Toss with 1/4 tsp of the salt and let stand for 20ā30 minutes, until the cucumber has released most of its liquid.
- 2
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains ā the cucumber should feel almost dry to the touch.
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