🌿 Plant-forward🥦 Vegetarian🥑 Low-carb
Cucumber Tzatziki Bowl
A cool, garlicky Greek yogurt dip with cucumber and dill, turned into a meal with pita or crudités.
Prep 10 min · Cook 0 min · Serves 2
Nutrition per serving (estimate)
200kcal
12gprotein
18gcarbs
8gfat
Fiber3 g
Sugar10 g
A source ofLive cultures, Fiber, Calcium, Vitamin K, Potassium
Why we like it
Squeezing the cucumber keeps the tzatziki thick, and garlic, dill and lemon give it plenty of flavor. Greek yogurt is a source of protein and calcium and contains live cultures. No cooking needed.
Ingredients
- 500g Greek yogurt (full fat)
- 1 large cucumber
- 3 garlic cloves (minced)
- 2 tbsp fresh dill
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
- Pita or crudités to serve
Method
- Grate cucumber coarsely. Place in a clean cloth and squeeze out ALL excess water — this is crucial.
- Mix Greek yogurt until smooth.
- Add squeezed cucumber, minced garlic, dill, olive oil and lemon juice.
- Mix well. Taste — adjust garlic, lemon and salt.
- Refrigerate 30 minutes minimum — overnight is better as flavors develop.
- Serve in a bowl with a drizzle of olive oil and fresh dill.
- Eat with warm pita bread or vegetable crudités.
Nutrition values are estimates. Nourity is a personal wellbeing journal, not medical or diet advice.