Cucumber-Yogurt Sauce
A bright, cooling condiment for grilled vegetables or spiced mains
⏱️ 10 minutes Total Time
🍽️ 10 cups Makes
50 Calories
2g Protein
2g Carbs
4g Fat
Why This Recipe Works
Shredding and seeding the cucumber prevents the sauce from becoming watery while maintaining a refreshing crunch. This cooling sauce is a versatile staple that balances spicy or charred flavors perfectly.
Instructions
1
Whisk the yogurt, olive oil, dill, and garlic in a medium bowl until the oil is fully incorporated and the mixture is smooth.
2
Stir in the shredded cucumber until it is evenly distributed throughout the yogurt base.
3
Season with salt and pepper to taste. Serve chilled for the most refreshing result.
🍽️ Complete the Meal
Warm pita bread Basmati rice
Make Ahead: The sauce can be prepared up to 1 day in advance.
Storage: Refrigerate for up to 5 days.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 5 days.
Can I make this ahead of time?
The sauce can be prepared up to 1 day in advance.
What substitutions can I make?
- fresh dill: cilantro, mint, parsley, or tarragon
