Inspired by our vacation to Greece, this tzatziki recipe is super simple, satisfying, and protein packed. We all know that adequate protein is key to hormone balance and weight control. If you struggle with consuming or don’t consume dairy like I do, rest assured that I’ve made this recipe with vegan yogurt as well and it came out just as great.
Fresh herbs will usually add more flavor than the dried kind, but I’ve made this recipe with all dried herbs as well because #busymomlife. Give this a try and be sure to tag @wellandgreat to let me know what you think!
The BEST Tzatziki
Ingredients
1/2 organic English cucumber
2 cups organic whole milk Greek yogurt OR vegan yogurt – I recommend Kite Hill’s almond milk yogurt.
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried dill, or 1 tbsp finely chopped fresh dill
1 tsp dried parsley, or 1 tbsp finely chopped fresh parsley
1 tsp dried mint powder, or 1 tbsp finely chopped fresh mint leaves
1/2 tsp garlic powder, or 1 garlic clove, minced
Sea salt – to taste
Freshly ground pepper – to taste
Process
- Grate the cucumber using a box grater set over a fine mesh sieve with a bowl underneath. Sprinkle grated cucumber with some sea salt and let sit for about 10 minutes.
- Add your remaining ingredients to a medium bowl.
- Gently press out any liquid out of the cucumber using the back of a spoon.
- Add grated cucumber to the bowl and season with salt & pepper. Enjoy with my Super Simple Greek Salad, Roasted Eggplant with Balsamic Glaze, and your favorite protein!
