Paleo Tzatziki Sauce is a delicious, tangy way to add the flavors of Greece to any meal, without the dairy.
I’m on a dipping sauce kick lately, probably because they make food more fun.
I love sauces for their ability to easily add another dimension of flavor to meals.
A few weeks ago, I made a Paleo version of an Indian cucumber mint raita and knew that with a few simple tweaks, it would make a nice Tzatziki.
Peel, seed and shred a cucumber until you get enough to fill a 1 cup measure. Squeeze any extra moisture from the shredded cucumber.
Open the can of coconut milk and scoop out ½ cup of the cream that’s on top.
If the sauce is too thick, you can add a bit of the clear coconut water from the bottom of the can to thin it out.
Chill before serving. You can use this a sauce for meat like lamb or be a bit more out of the box and stir it into zucchini noodles.
Pin this Paleo Tzatziki Sauce for later!