Pescatarian Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki delivers everything you love about the classic Greek dip — without a drop of dairy in sight. The secret is thick, plain coconut yogurt, which brings the same luscious body as traditional strained yogurt while keeping things entirely plant-forward and fish-friendly. Grating and thoroughly squeezing the cucumber is the real technique that makes this work; skipping that step would leave you with a watery dip, but doing it right gives you a sauce that clings beautifully to whatever you're dipping. Fresh dill, a whisper of garlic, and a splash of apple cider vinegar round out the flavor so it tastes bright and balanced rather than flat. A finishing drizzle of good olive oil pulls it all together and makes it look as impressive as it tastes. Serve it alongside raw vegetables, pile it onto grilled fish, or use it as a spread — it holds up well in the fridge for a couple of days, so making a batch ahead is absolutely worth it.
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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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