Paleo Tzatziki Sauce is a delicious, tangy way to add the flavors of Greece to any meal, without the dairy.
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.
- 1 cup cucumber, seeded and shredded
- ½ cup full-fat coconut milk*
- 2 garlic cloves, crushed
- 2 tbsp lemon juice
- 1 tsp dried dill (or 1 tbsp fresh dill)
- ⅛ tsp sea salt
- ⅛ tsp 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.
Pin this Paleo Tzatziki Sauce for later!