Paleo Tzatziki Sauce

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Paleo Tzatziki Sauce | 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].

Prep time: 10 min     Cook time: 0 min    Makes: ~1-1/2 cups

Ingredients for Paleo Tzatziki Sauce

  • 1 cup cucumber, seeded and shredded
  • 1/2 cup full-fat coconut milk*
  • 2 garlic cloves, crushed
  • 2 Tablespoons lemon juice
  • 1 teaspoon dried dill (or 1 Tablespoon fresh dill)
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper

*put a can of coconut milk in the fridge for about 24 hours prior to making the recipe

Paleo Tzatziki Sauce |

Directions for Paleo Tzatziki Sauce

  1. Peel, seed and shred a cucumber until you get enough to fill a 1 cup measure. Squeeze any extra moisture from the shredded cucumber.
  2. Open the can of coconut milk and scoop out 1/2 cup of the cream that’s on top.
  3. In a medium-sized bowl, combine the cucumber, coconut milk, garlic, lemon juice, dill, salt and pepper. Mix thoroughly to combine.
  4. 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.
  5. 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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15 thoughts on “Paleo Tzatziki Sauce

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  3. JohnSherck

    Great recipe! I made it tonight to go with lamb kafta and it was perfect. Not only did it pair well with the lamb, but my 4-year-old gobbled it up straight.

    The only thing I did slightly differently was that I had a can of coconut cream from Trader Joe’s that I used in place of the coconut milk, and that saved me from the need to refrigerate coconut milk in advance, which I had failed to do. I still let it chill after it was all mixed together.

    1. Steph Post author

      Depends on the sauce. If it has fresh herbs, those will tend to go brown even before the sauce really goes bad. For most sauces, 1-2 extra days is about all I give it.

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  5. Glenda

    I made this today and loved it! I topped it with homemade chicken patties and a salad. Thanks for the recipe it will be a fav of mine!

  6. Amanda

    I have a butterflied leg of lamb marinating as I type… this sauce will go perfectly with it and a side salad. Thanks for the easy recipe!


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