Legume Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki delivers everything you love about the classic Greek dip without a single legume in sight. The base is thick, plain coconut yogurt ā unsweetened and additive-free ā which gives it that rich, tangy body traditional recipes get from dairy. A key step here is salting and thoroughly squeezing the grated cucumber until it's nearly dry, which keeps the dip from turning watery and ensures every bite is luscious rather than thin. Fresh dill, grated garlic, a splash of apple cider vinegar, and a drizzle of good olive oil round out the flavor in a way that tastes bright and balanced. Optional fresh mint adds a subtle lift that makes the whole bowl feel even more vibrant. It comes together with minimal effort and holds up beautifully in the fridge for a couple of days, making it ideal for meal prep or entertaining. Scoop it up with sliced cucumber or your favorite raw vegetables for a snack that feels indulgent but is genuinely wholesome.
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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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