Eosinophilic Esophagitis Friendly Dairy Free Tzatziki
Total time45 min
Prep time15 min
Cook time0 min
4.7(19)
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp kosher salt, plus more to taste
- 1 ½ cups dairy free yogurt (plain, unsweetened, full-fat coconut or almond preferred)
- 2 cloves garlic, finely grated or pressed
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped (optional)
- salt and pepper, to taste
Instructions
- 1
Grate the cucumber on the large holes of a box grater directly over a fine-mesh strainer set over a bowl. Toss with 1/2 tsp kosher salt and let stand for at least 30 minutes, until a significant amount of liquid has drained off.
- 2
Gather the salted cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until very little liquid remains — the cucumber should feel almost dry to the touch.
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