Paleo Tzatziki Sauce is going to rock your world
This recipe is dairy-free, whole30-friendly and vegan optional.
Paleo Tzatziki Sauce is a garlicky and flavorful sauce that’s made with just 6 simple real food ingredients. You know us, we’re all about simplicity here! Tzatziki is a mediterranean Greek dish that’s traditionally made with yogurt, cucumbers, garlic, lemon juice (or vinegar) and herbs and is served over grilled meats or as a dip for pita bread and veggies. The perfect accompaniment to your Greek inspired meals! To make it paleo, Whole30 compliant and dairy-free, I combined full-fat canned coconut milk and mayo to take the place of the yogurt. However, if yogurt is your thing you can certainly keep it traditional and make it with plain yogurt instead.
Paleo Tzatziki Sauce - @Whole30-friendly and made with just 6 simple, real food ingredients. Share on X
Move over Ranch! Paleo Tzatziki Sauce is in the house!
While our Paleo Ranch is quite a popular recipe and might I add delicious, I’m really liking the Paleo Tzatziki Sauce as a creamy salad dressing. It has thinner consistency that works great for tossing salads in. I’m quite the fan of the Greek cuisine! In fact, it may be my favorite of all. Oh wait, curry…I love curry! But anywho, the Greek inspired salad I’ve been enjoying this week is out-of-this-world. Here’s what it’s made of: salad greens of choice, cherry tomatoes, bell peppers, fresh basil & oregano, red onion, kalamata olives, artichoke hearts, avocado, chicken and drizzled with Paleo Tzatziki Sauce. You gotta try it! And if you’re not whole30’ing or you don’t have a need to avoid dairy, I suggest you add a little feta as well as try our Greek Quinoa Salad with the addition of Paleo Tzatziki Sauce.
Hey, did you see our One-Pan Greek Chicken Veggie Bake recipe that we shared on PaleOMG’s blog?
This week we were guests on PaleOMG’s blog! Woot! We love Juli from PaleOMG. One of our favorite bloggers and someone we truly admire. She’s quite hilarious too. And how nice of her to have us on her blog for not the first but second time! The first recipe we shared was our one-skillet Buffalo Chicken Meatballs, and let me tell you, it was a hit as evidenced the countless number of the buffalo chicken meatball images that we were tagged in on Instagram. Head on over to PaleOMG to get that recipe and now our One-Pan Greek Chicken Veggie Bake recipe too. It’s super simple and goes perfectly with Paleo Tzatziki Sauce. A fast-and-easy meal for a busy weeknight!
What’s your favorite ‘special’ sauce? Comment below and let us know!
Paleo Tzatziki Sauce (Whole30)
Ingredients
- 1/3 cup full-fat canned coconut milk
- 1/3 cup mayo** (we recommend Primal Kitchen Mayo)
- 1/2 medium cucumber, peeled and finely diced
- 1 Tbsp. lemon juice
- 1 tsp. minced garlic
- 2 tsp. fresh dill
- Dash of sea salt and black pepper
Instructions
- In a blender, blend together the entire contents of the canned coconut milk to combine the fat and liquid then measure out 1/3 cup, reserving the rest for another use.
- Next, in a bowl combine and mix together the 1/3 cup coconut milk with the remaining ingredients.
- Refrigerate until ready to serve.
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Notes
**For vegan-friendly or egg-free, use an egg-free mayo such as Just Mayo.
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Nutrition Information
- Serving Size: 1/6 of recipe (~3 Tbsp.)
- Calories: 111
- Fat: 13 g
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 0 g
Dietary
Primal Kitchen Mayo used in this recipe
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We used this recipe but didn’t have any cucumber or coconut milk – it was still a delicious add on to our shwarma sandwiches. Definitely more savory but was a delicious condiment we may have to continue using for salmon croquettes, crab cakes, and other sammies!
Incredible!! has some with greek chicken the other night and made more today just to have more on hand.
Love it. I make it all the time to use in wraps.
I saw someone mentioned using coconut cream. So I need to mix that in the blender as well before using it?
You may or may not need to mix up the coconut cream depending on the brand and how thick it is. I would suggest blending everything together in the blender that way if the coconut cream is thick and chunky, you won’t have to worry about trying to whisk it into the other ingredients until smooth.
How long is it good for in the refridgerator?
It will keep in the fridge for up to 5 days.