A traditional tzatziki is yogurt based. But it turns out you can achieve the same zing of flavor in your paleo tzatziki by using mayonnaise and a couple key spices, like dill and garlic.
Pour this sauce over your Greek Chicken Burgers (AIP diet friendly!) and wrap it all in a lettuce leaf for a delicious bite.
- 5.0 stars
- 1 large english cucumber
- 1/2 tsp. coarse sea salt, plus more to taste
- 2 eggs, at room temperature
- 1 tsp. Dijon mustard
- 1 lemon, juiced
- 3/4 c refined coconut oil
- 1/4 c extra virgin olive oil
- 3 cloves garlic
- 1 green onion
- 1 tbsp. red wine vinegar
- 1 tbsp. fresh dill
- Peel and grate cucumber with a box grater or food processor with the grater blade. Sprinkle generously with sea salt and allow to sit for 5 minutes. Then gently squeeze grated cucumber over the sink to remove as much excess liquid as possible. Squeeze 2 T. lemon juice.
- Separate one egg, discarding or saving the white. Add the yolk to the food processor with the other egg (yolk and white), mustard, lemon juice, and 1/2 tsp. sea salt and blend for 20 seconds.
- Using the drip feature on most food processors, slowly – drip by drip – add the cooled coconut oil and olive oil as the food processor continues to run. Continue adding the oils slowly until you have an emulsified mayo.
- Mash the garlic to a paste. Mince green onion.
- Add red wine vinegar, garlic and dill and pulse once or twice until well combined.
- Fold in shredded, drained cucumber. Add sea salt to taste and garnish with minced green onions.
- Refrigerate for at least 2-3 hours to allow the flavors to meld.