Summery Pink Tzatziki (Print Version)
# Ingredients:
→ Seasonings & Garnish
01 -
Pinch of salt for draining and at the end
02 -
Freshly squeezed juice from half a lemon
03 -
Extra virgin olive oil to pour on top
→ Aromatics
04 -
Handful of chopped fresh dill
05 -
2 cloves garlic, grated up
→ Vegetables
06 -
2 watermelon radishes, shredded
07 -
1 grated cucumber
→ Base
08 -
250g plain unsweetened Greek yogurt
# Instructions:
01 -
Spoon your mixture onto a plate, then splash some olive oil over the top and sprinkle some salt to make it pop.
02 -
Toss your well-drained yogurt in a bowl with the squeezed-out cucumber and radish after about 20 minutes. Drop in the garlic, lemon juice, and dill. Stir it all together till everything's mixed evenly—give it a taste and toss in more salt if you want.
03 -
Shred the cucumber and watermelon radishes. Throw them in a strainer with a pinch of salt to pull out extra water. Squeeze them up gently if you need to get more liquid out.
04 -
Dump the Greek yogurt into a fine mesh strainer over a bowl, dust on a little salt, and let any watery bits drip away while you get the veggies ready.
# Notes:
01 -
Yogurt and veggies should be pretty dry before mixing—this makes everything creamier and thicker.