Tzatziki Without Dill
This cucumber-yoghurt sauce is easy to make and absolutely delicious!
Ingredients
- ½ cucumber peeled
- 250 g (1¼ cups) plain Greek yoghurt
- 1 clove garlic grated or very finely minced
- 1 tbsp flat-leaf parsley chopped
- 1 tbsp extra virgin olive oil
Instructions
- Using the small holes of a box grater, grate the cucumber. Transfer the grated cucumber to a few layers of paper towels (or cheese cloth) and squeeze out the excess water. Add the shredded cucumber to a small mixing bowl.
- Add the yoghurt, garlic, parsley and olive oil to the bowl. Stir until well combined. Season generously with salt and pepper. Mix and taste to adjust for seasoning.
- Cover with plastic wrap or transfer to an airtight container and refrigerate for at least one hour before serving.
Video
Nutrition
Serving: -1g | Calories: 50kcal | Carbohydrates: 2g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 0.1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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