Tzatziki sauce Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 1 large English cucumber, with the peel, grated (about 350 g)
• 1 ml (1/4 tsp) salt
• 250 g (1 cup) plain plant-based yogurt (or plain Greek yogurt, if you are not on a non-dairy diet)
• 5 ml (1 tsp) lemon juice, freshly squeezed
• 5 ml (1 tsp) fresh mint, chopped
• 5 ml (1 tsp) fresh cilantro, chopped
• 1 to 2 garlic cloves, to taste, pressed or minced
• Salt and additional lemon juice, to taste, when serving

PREPARATION

1. In a colander, mix together the grated cucumber and salt. Let drain for 30 minutes, putting the colander over a bowl so that the water from the cucumber drains to the bottom.
2. Then firmly squeeze the cucumber with your hands to remove excess water.
3. Toss all the ingredients together (except the salt and additional lemon juice) and refrigerate in an airtight container for a minimum of 4 hours to allow the sauce to soak up the flavors of all the ingredients.
4. When ready to serve, adjust the seasoning to taste.
5. Keeps for 24 hours in the refrigerator.