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Tzatziki with Cucumber Slices

Makes 2 Servings

Macros: 119cal, Fat 3g, Carbs 13g, Fibre 1g, Protein 12g


1 Cucumber (divided)

1 cup Plain Greek Yogurt

1 Garlic (clove, minced)

1/2 Lemon (juiced)

2 Tbsps Mint Leaves (fresh, finely chopped)

1/2 tsp Sea Salt


Slice off 1/4 of the cucumber and set the remainder aside.

Slice the 1/4 portion of cucumber in half. Scoop out the seeds and discard. Grate the remaining cucumber then squeeze out as much liquid as possible. Transfer to a mixing bowl.

Stir in yogurt, garlic, lemon juice, mint and sea salt until thoroughly combined. Transfer to a serving bowl.

Slice the remaining cucumber into slices and serve with tzatziki. Enjoy!

Dairy Free: Use a plain dairy-free yogurt instead of Greek yogurt.

No Mint: Use dill instead.

Storage: Best enjoyed immediately but will keep in an airtight container up to 2 days in the fridge. Stir well before serving.

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