Eosinophilic Esophagitis Friendly Vegan Tzatziki

Total time45 min

Prep time15 min

Cook time0 min

4.6

(3)

Eosinophilic Esophagitis Friendly Vegan Tzatziki

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Ingredients

6 servings

1 medium english cucumber (about 10 oz)
½ 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 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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