An awesome dairy-free tzatziki dressing for any salad, burger or just for dipping!
I grew up in South Australia, where we could buy Greek yiros and as a teenager/young adult, I thought these were the bomb! Marinated meat off a rotating stick, salads, all wrapped in a warm pita bread … or just getting the yiros meat and chips (steak fries for all you Americans) … it was so good. We found a number of smaller Greek yiros places that we would treat ourselves to and it was always good. Although I do remember a time when my friends and I went out for a yiros, and we all tried to eat it in the wrapped paper … Grant unrolled his from the paper and ate it by itself. Ours were very juicy and soggy at the end of the pita bread – his was just messy on the paper, which he easily cleaned up. Guess he won the clean eating challenge that day!
But I digress. I was never really into any salad dressings or sauces, but since that time, I have come to look upon these things with great favoritism. And since the kids love having Greek wraps or Greek lamb burgers as an easy meal, I wanted to find something that I could eat in a salad form, that reminded me of those fun times ‘back when I was a girl’. And so I found this recipe for dairy-free tzatziki (do you know how hard that is to type when you’re not used to it?). This recipe was originally from Paleo Running Momma (original recipe here), and it’s Whole30 too! Its full of the good fats … so it’s good for you!
Really easy to make – just chuck everything in a food processor or blender and chill for a few hours before serving. And I love the taste – never realized how easy it was to make or I would have made this many years earlier!! Try it and let me know what you think!
Dairy-free tzatziki
(Paleo, Whole30, gluten-free, dairy-free, vegan)
Ingredients
- 1 can full fat coconut cream
- 3 cloves garlic
- 1 medium cucumber roughly chopped
- 2.5 tbsp fresh squeezed lemon juice
- 2 tbsp chopped fresh dill
- ¾ tsp fine grain sea salt or to taste
- Black pepper to taste
Instructions
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Blend all ingredients together until desired texture is obtained.
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Add salt and pepper to taste.
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Chill for 2 hours prior to serving to allow the coconut cream to thicken.
Recipe Notes
Adapted from Paleo Running Momma
