Light Tzatziki Sauce

Grate a fresh cucumber (20 g) on a fine grater and squeeze out the excess liquid.

Combine Greek yogurt or kefir (60 g) with lemon juice (5 g). Add the grated cucumber and mix well.

For a thicker texture, use only thick Greek yogurt. For a lighter option, replace part of the yogurt with kefir.

Finely chop fresh dill (4 g), parsley (4 g), and mint (3 g). Mince fresh garlic (2 cloves). Add the herbs and garlic to the sauce. Sprinkle in salt (1 g) and black pepper (1 g).

Mix thoroughly until you achieve a smooth consistency.

Chill the sauce in the refrigerator for at least 20–30 minutes to stabilize the flavor.

Pairs well with:

• greens and salads: arugula, romaine, spinach, green onions;
• grilled vegetables: tomatoes, eggplants, zucchini, mushrooms;
• vegetables: roasted peppers, sweet peppers, cucumbers, tomatoes, zucchini, green beans;
• protein: chicken, turkey, fish, red meat, beef tongue, chicken liver;
• add-ins: shallots, olives, walnuts.