Difficult to say, but easy to make! This Greek Tzatziki Sauce pairs well with gyros, salads and sandwiches. My favorite is to spread it on a wrap or use it as a dip with some fresh vegetables. Makes eight ½ cup servings.
1 cucumber (about 2 cups grated)
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon fresh parsley, chopped
2 tablespoons fresh dill, chopped
1/2 teaspoon sea salt, to taste
1/2 teaspoon pepper, to taste
1 cup greek yogurt (use coconut yogurt for a vegan twist)
Grate the cucumbers with the larger holes and place in a bowl with 1 teaspoon of salt.
In a bowl, whisk together the yogurt, lemon juice, dill, parsley, garlic, sea salt and pepper.
Rinse the cucumbers well and strain, pressing out any excess liquid through a strainer.