This bright, herby dip starts with a whole English cucumber, grated and pressed dry so the texture stays thick and scoopable instead of watery. A base of coconut or almond yogurt gets whisked with olive oil, fresh lemon juice, and a good hit of grated garlic until silky, then the squeezed cucumber folds in along with fresh dill and a bit of mint for that classic cool, green freshness. A short chill in the fridge lets everything meld into a tangy, garlicky dip that's every bit as satisfying as the traditional version. Finish it with a swirl of olive oil and a pinch of oregano right before serving for a little extra shine and aroma. Scoop it up with raw veggies or spoon it over grilled meats and roasted vegetables ā it's a naturally Paleo-friendly condiment you'll want in the fridge on repeat.
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Learn more ā6 servings
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.
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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