Paleo Tzatziki Recipe - Real Plans
Paleo Tzatziki - Real Plans

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 and wrap it all in a lettuce leaf for a delicious bite.

Paleo Tzatziki

March 7, 2018

  • 15m
  • 2h


  • 1 large english cucumber
  • 1/2 teaspoon coarse sea salt, plus more to taste
  • 2 eggs, at room temperature
  • 1 teaspoon Dijon mustard
  • 1 lemon, juiced
  • 3/4 cup refined coconut oil
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic
  • 1 green onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh dill


  1. 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.
  2. 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.
  3. 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.
  4. Mash the garlic to a paste. Mince green onion.
  5. Add red wine vinegar, garlic and dill and pulse once or twice until well combined.
  6. Fold in shredded, drained cucumber. Add sea salt to taste and garnish with minced green onions.
  7. Refrigerate for at least 2-3 hours to allow the flavors to meld.


  • 4
  • 1
  • 551
  • 3g
  • 6g
  • 1g
  • 53g
  • 37g
  • 81mg
  • 2g
  • 289mg

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