Citrus Free Coconut Yogurt Cucumber Tzatziki
Classic tzatziki usually calls for a squeeze of lemon juice, which makes it a no-go for anyone avoiding citrus — but this version swaps that out for a small splash of apple cider vinegar, delivering the same bright, tangy lift without any citrus in sight. The base is thick, plain coconut yogurt, which gives the dip a creamy, cooling texture that holds up beautifully against the fresh dill and grated garlic. The real trick is in how the cucumber is handled: salting it first and then squeezing out nearly all the moisture means you get a dip that stays thick and scoopable rather than watery and thin. Fresh mint is optional but genuinely worth adding if you have it on hand — it rounds out the herbs in a way that feels both refreshing and a little unexpected. A final drizzle of good olive oil and a few dill sprigs on top make it look like something you'd order at a restaurant. Pile it next to raw vegetables or sliced cucumber and it disappears fast.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber (about 10 oz)
- ½ 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 20–30 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 — the cucumber should feel almost dry to the touch.
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