Sauce tzatziki facile (pauvre en FODMAP et cétogène)

Ingrédients

• 1 cup English cucumber, seeded but unpeeled (about 1/2 of a large English cucumber)
• 1 cup plain Greek yogurt (lactose-free if needed)
• 2 1/2 tablespoons garlic-infused olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped, plus more for optional garnish
• 1 teaspoon sea salt, divided
• 1/4 teaspoon ground black pepper (or to taste)
• 1-4 tablespoons unsweetened almond milk (or milk of choice, lactose-free if needed)

Préparation

1. 1

   Place a fine mesh sieve over the sink or an extra-large bowl. Coarsely shred cucumber until you have 1 cup. Using your hands, gently-squeeze cucumber over sieve to release water (doing this in a few small handfuls if needed) and then place in the sieve. Sprinkle ¾ teaspoon of sea salt over the cucumber and toss with your hands until it is evenly coated in salt. Allow to drain in the sieve for about 10 minutes.

2. 2

   While the cucumber is draining, in a large bowl, whisk together Greek yogurt, garlic-infused olive oil, dill, lemon juice, salt and pepper until well combined.

3. 3

   Once the cucumber is done draining, add it to the large bowl with the yogurt mixture and stir with a spoon until well combined.

4. 4

   Adding 1 tablespoon at a time, stir in almond milk until you reach your desired consistency.

5. 5

   Serve this low FODMAP tzatziki as a sauce or spread for gyros, doner kebab, meatballs, burgers (like my Gyro Burgers) or other grilled meats, as a dip for chips, crudités, and crackers, or as a dressing for salads and bowls, such as my Chicken Shawarma Quinoa Bowls.

6. 6

   Store in an air-tight container in the refrigerator for up to 4 days. Stir well before reserving.