Ingredients
- ½ large cucumber, unpeeled and finely grated
- 1½ cups plain unsweetened coconut yogurt or non-dairy Greek-style yogurt
- 4 garlic cloves, minced
- ¼ cup fresh dill, finely chopped, or 3 tbsp dried dill
- 1½ tbsp fresh lemon juice, to taste
- Pinch of sea salt, plus more to taste
- Pinch of freshly ground black pepper, plus more to taste
Optional Add-Ins
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp extra lemon juice
Servings
Yields
Ingredients
Ingredient
Ingredients
Ingredient
Ingredients
Ingredient
Ingredients
Linked Recipes
Preparation
Step 1
Finely grate the cucumber and place it in a clean kitchen towel or paper towels.
Step 2
Squeeze out as much excess moisture as possible.
Step 3
In a medium bowl, combine the coconut yogurt, garlic, dill, lemon juice, sea salt, and black pepper.
Step 4
Fold in the drained cucumber and stir until evenly combined.
Step 5
Taste and adjust with more salt, pepper, lemon juice, or dill.
Step 6
Cover and refrigerate for at least 30 minutes, or 1–2 hours for the best flavor.
Step 7
Serve with pita bread, falafel, grilled vegetables, grain bowls, wraps, burgers, roasted potatoes, or fresh vegetables.
You may also like
Cold Spicy Gochujang Noodles
Cold noodles tossed in a spicy, tangy gochujang dressing with crisp vegetables, edamame, lime, garlic, and ginger.
Blackened "Fish" Tofu Tacos
Smoky blackened tofu tacos with a subtle ocean flavor from nori, crunchy cabbage, pickled onions, fresh cilantro, and creamy chipotle aioli.
Lemon Garlic Feta Pasta
Bright and creamy vegan feta pasta with garlic, lemon, parsley, and a gentle kick of red pepper flakes.