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Eco-Keto Easy Avocado Tzatziki Dip
Greek tzatziki has been adapted to suit those following an Eco-Keto diet plan by swapping out the Greek yoghurt for avocado to make this Keto-friendly
How to Make It
Step 1
Shred the cucumber using the coarse side of a cheese grater and place into a sieve over a bowl. Sprinkle it with sea salt and massage it in. Let it sit for 5-10 minutes to drain its liquid. Use your hands or the back of a wooden spoon to press out even more liquid. Discard the liquid.
Step 2
Chill the avocado in the fridge before blending in a blender or food processor. Roughly chop the dill and mince the garlic. To a large bowl, add the blended avocado, grated cucumber, dill, garlic, apple cider vinegar and olive oil.
Step 3
Thoroughly mix all the ingredients together by hand with a spoon or a whisk. It will resemble the texture of smooth guacamole. You can adjust the taste to your liking with more dill, garlic or vinegar.
Step 4
Drizzle more olive oil over the top. For extra presentation points, garnish with a fresh sprig of dill or an olive. Serve immediately or keep in the fridge before serving.
Ingredients
- Avocado, black skin (Hass) – 6 oz
- Cucumber, raw, with peel – 2 oz
- Olive oil – 1 tablespoon
- Garlic – 1 clove
- Cider vinegar – 1 tsp
- Dill weed, fresh – 1 tsp
