Acocado Tzatziki (Gluten Free, Paleo, AIP)
/Are you eating dairy free and craving greek food? Then today is your lucky day!!!! We are having paleo, gluten free, and AIP friendly avocado tzatziki!
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Tzatziki is that beautifully creamy refreshing sauce that is served with grilled meats or as a dip in greek cuisine. Traditionally it is made from greek yogurt, but I don’t tolerate it so I knew I needed to come up with an alternative. I spotted some ripe avocados on the counter and did a little happy dance around the kitchen. I made some lamb burgers popped them on a bed of spinach with thin slices of red onion, a few sprigs of fresh dill, and diced cucumber and topped it off with a hefty serving of avocado tzatziki. Happy dance number two. Then I remembered I had Feta cheese. Happy dance three! You can also use avocado tzatziki as a dip for vegetables and finger foods.
Tzatziki and most dips are great recipes to experiment with for someone who hates to measure when they cook. Measuring is actually a really difficult part of recipe creation for me as I normally just go with whatever feels and looks right. I sort of measured this time, but if you make it at home I encouraged you to estimate it and adjust by taste. It’s a really easy recipe to learn to trust your palate with. Just remember, less is more. It’s always easier to add in more lemon juice than it is to take out lemon juice. If you want it to the thinner add more oil. If you want it to be chunky add some more cucumber and don’t process it as long. I just realized this is another recipe with dill. I swear I don’t know where all this dill is coming from! To keep your kitchen experimenting going you can also swap the dill for mint or parsley.
AVOCADO TZATZIKI (PALEO, GF, DF, AIP)
September 5, 2015 by Kristina Risola 2 Comments
Are you eating dairy free and craving greek food? Then today is your lucky day!!!! We are having paleo, gluten free, and AIP friendly avocado tzatziki!
Tzatziki is that beautifully creamy refreshing sauce that is served with grilled meats or as a dip in greek cuisine. Traditionally it is made from greek yogurt, but I don’t tolerate it so I knew I needed to come up with an alternative. I spotted some ripe avocados on the counter and did a little happy dance around the kitchen. I made some lamb burgers popped them on a bed of spinach with thin slices of red onion, a few sprigs of fresh dill, and diced cucumber and topped it off with a hefty serving of avocado tzatziki. Happy dance number two. Then I remembered I had Feta cheese. Happy dance three! You can also use avocado tzatziki as a dip for vegetables and finger foods.
Tzatziki and most dips are great recipes to experiment with for someone who hates to measure when they cook. Measuring is actually a really difficult part of recipe creation for me as I normally just go with whatever feels and looks right. I sort of measured this time, but if you make it at home I encouraged you to estimate it and adjust by taste. It’s a really easy recipe to learn to trust your palate with. Just remember, less is more. It’s always easier to add in more lemon juice than it is to take out lemon juice. If you want it to the thinner add more oil. If you want it to be chunky add some more cucumber and don’t process it as long. I just realized this is another recipe with dill. I swear I don’t know where all this dill is coming from! To keep your kitchen experimenting going you can also swap the dill for mint or parsley.
I’ve made this using a food processor, Vitamix, and an immersion blender. They all work well but I actually prefer the immersion blender in the narrow cup. I find it gets a little bit better consistency and is so much easier to clean. Double batches would work better in the food processor or high speed blender.
Ok, now let’s get to the recipe so you can get your greek on. When you try it be sure to let me know what you think!
Acocado Tzatziki
prep 10 mins
total 10 mins
yield 4-6 servings
Ingredients
1 medium sized cucumber, deseeded and roughly chopped
2 garlic cloves, chopped
2 avocados
2 TBS avocado oil
1 lemon, juiced & zested (optional)
1 tsp dried dill
1/8 tsp salt
1/8 tsp black pepper (omit for AIP)
Instructions
Combine all ingredients and blend using an immersion blender, high speed blender, or Vitamix. Process until smooth and at desired thickness.
Serve immediately or refrigerate for later. It can be kept for up to 3 days.
Notes
Olive oil can be substituted for the avocado oil.
