Whole 30 Coconut Yogurt Cucumber Tzatziki
Tzatziki is one of those dips that feels like it should be off-limits the moment you commit to a dairy-free, grain-free reset ā but this version proves otherwise. Thick, unsweetened coconut yogurt stands in for the traditional Greek yogurt, delivering that creamy, tangy base without any of the dairy or the sneaky additives that can derail a clean eating streak. The real secret is in the prep: salting and thoroughly squeezing the grated cucumber removes excess moisture so the dip stays thick and scoopable rather than watery and sad. Fresh dill, grated garlic, apple cider vinegar, and a drizzle of extra-virgin olive oil round everything out with bright, herbaceous flavor that tastes genuinely restaurant-worthy. It comes together in one bowl with no cooking required, making it one of the easiest compliant condiments you can keep in the fridge. Pile it next to raw vegetables for dipping, spoon it over grilled protein, or use it as a spread ā it holds up beautifully for a couple of days, so batch-making is absolutely worth it.
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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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