I love this dressing paired with my Mediterranean Turkey Kebabs. It is great with salad greens too!
creamy yogurt dressing
(makes about 11/2 cups (375 mL))
what you’ll need
- 2/3 cup (150 mL) finely diced cucumber
- ¾ tsp (4 mL) sea salt
- 1 cup (250 mL) goat or dairy-free yogurt
- ¼ cup (60 mL) coconut or apple cider vinegar
- 2 tbsp (30 mL) finely diced shallots or red onion
- 1 tbsp (15 mL) minced garlic
- ½ tsp (2 mL) freshly ground black pepper
instructions
1. In a mixing bowl combine cucumber and salt and mix well. Transfer to the refrigerator for 30 minutes.
2. Remove cucumber from fridge and strain excess liquid.
3. In a mixing bowl, combine strained cucumber, yogurt, vinegar, shallot, garlic and pepper and mix well to combine.
4. Serve immediately or transfer to an air-tight container and store in the refrigerator for up to one week.
chef jordan’s tips:
- Fresh mint and basil are also wonderful additions to this recipe.
- This is also perfect with crudité platters or over salad greens.
