GERD Friendly Vegan Bulgarian Tarator
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Learn more →Ingredients
4 servings
- 2 cups plain unsweetened dairy free yogurt
- 1 cup cold water
- 2 medium cucumbers (about 12 oz total), peeled, seeded, and finely diced
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 3 tbsp fresh dill, finely chopped
- 2 tbsp olive oil
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ⅓ cup walnuts, roughly chopped (optional)
Can be omittedwalnuts
Instructions
- 1
Peel, halve lengthwise, and seed the cucumbers, then finely dice them. Place in a large bowl and sprinkle with 1/4 tsp of the salt. Toss to combine and set aside for 5 minutes to draw out excess moisture, then blot dry with a paper towel.
- 2
Add the dairy free yogurt and cold water to the bowl with the cucumbers and whisk together until smooth and evenly combined.
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