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.