Description

This light, gut-friendly yogurt sauce is quick to make and full of flavor. Versatile and delicious, it pairs perfectly with more than just meatballs—try it with seedy crackers, fresh veggies, salmon patties, or Mediterranean turkey burgers. Ready in minutes with just a few simple ingredients.

Ingredients

Scale

1 cup 24-hour fermented yogurt (or plain Greek yogurt if not following the SCD diet)

1 mini seedless cucumber or 1/2 regular cucumber- peeled and de-seeded

1/2 large garlic clove

1 Tbsp lemon juice

1/4 tsp dried dill or 2 tsp chopped fresh dill

1/8 tsp salt

Freshly ground pepper to taste

8–10 fresh mint leaves (optional)

Olive oil for drizzling (optional)

Cook Mode Prevent your screen from going dark

Instructions

Finely shred the cucumber and sprinkle generously with salt. This will help draw the water out.
Create a paste with the 1/2 garlic clove. Do this by smashing the garlic on a cutting board using the side of a large knife. Continue smearing and smashing the garlic with the side of the knife until it becomes a paste.
Squeeze as much liquid as you can out of the shredded cucumber.
Mix all ingredients together in a bowl. If time allows, place the bowl in the fridge for at least 30 minutes to encourage the flavors to incorporate. The longer the better in my opinion!

Notes

This sauce is traditionally made with Greek yogurt, which is much thicker than 24-hour fermented yogurt. However, 24-hour fermented yogurt can still achieve a thick consistency! If desired, simply place the yogurt in a clean, thin dish towel (a flour sack dish towel) and squeeze out the liquid until it reaches the consistency you want.

Prep Time: 10 minutes