Anti Inflammatory Vegan Tzatziki
Total time45 min
Prep time15 min
Cook time0 min
4.6(3)
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Learn more āIngredients
6 servings
- 1 medium english cucumber (about 10 oz)
- Ā½ tsp salt, plus more to taste
- 1 cup dairy free yogurt (plain, unsweetened, thick coconut or almond variety)
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated or pressed
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped (optional)
For serving
- salt and pepper, to taste
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- pinch of dried oregano (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater. Transfer to a fine-mesh strainer set over a bowl, toss with 1/2 tsp 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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