Page 296 - 28_Days_of_Clean_Eating.sanet.cd

Tzatziki Sauce

Vegetarian
Gluten-Free
This quick-to-make and flavor-packed Greek condiment is a
wonderful topping to grilled salmon, Falafel Pitas (page 185), or as
a dip with Herbed Pita Chips (page 132). You can make it ahead,
but as the days pass, the cucumber may cause it to become watery.
It’s still just as delicious to eat. To thicken it up again, just stir in
additional Greek yogurt.
Ingredient Tip: Peeling and seeding the cucumber helps create
the perfect texture of this sauce. You may omit this step if you’d
like, or use a seedless English cucumber.

1 cup plain Greek yogurt 3 tablespoons lemon juice
½ cup finely chopped peeled 1 tablespoon chopped
and seeded cucumber fresh cilantro
¼ cup crumbled feta cheese 1 teaspoon lemon zest
In a medium bowl, stir together the yogurt, cucumber, cheese,
lemon juice, cilantro, and lemon zest. Store the sauce in an airtight
container in the refrigerator for up to 2 days.

1
Makes about 1" ⁄ 2 cups. Prep time: 10 minutes.
Per serving (2 tablespoons): Calories: 28 Fat: 1.5g Saturated Fat: 1g
Protein: 2.1g Carbohydrates: 1.6g Fiber: 0g

Kitchen Staples 295