I’m on a dipping sauce kick lately…probably because they make food more fun. I love sauces for their ability to easily add another dimension of flavor to meals. A few weeks ago, I made a Paleo version of an Indian cucumber mint raita and knew that with a few simple tweaks, it would make a nice Tzatziki. [As an entertaining aside, I looked up how to pronounce this correctly, and The Google points to “cha-cheek-e”…which means I’ve been butchering it all these years].
- 1 cup cucumber, seeded and shredded
- ½ cup full-fat coconut milk*
- 2 garlic cloves, crushed
- 2 Tablespoons lemon juice
- 1 teaspoon dried dill (or 1 Tablespoon fresh dill)
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- Peel, seed and shred a cucumber until you get enough to fill a 1 cup measure. Squeeze any extra moisture from the shredded cucumber.
- Open the can of coconut milk and scoop out ½ cup of the cream that’s on top.
- In a medium-sized bowl, combine the cucumber, coconut milk, garlic, lemon juice, dill, salt and pepper. Mix thoroughly to combine.
- If the sauce is too thick, you can add a bit of the clear coconut water from the bottom of the can to thin it out.
- Chill before serving. You can use this a sauce for meat like lamb or be a bit more out of the box and stir it into zucchini noodles.
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