If you follow me on social media, you know that I recently got a juicer and I’ve been loving it. However, what I don’t love about juicing are the excess amounts of pulp we have laying around. I will never ever waste food unless it’s a health hazard (i.e: chicken that’s gone bad) so I’ve had to come up with creative ways to use all of the pulp that’s piling up after making my morning juice. If you’re interested, there’s more info on my juicer and a juicing FAQ in the video below, by the way!
My morning juice consists of mint, celery, cucumber and a leafy green. I also sometimes throw in lime and ginger. The celery and cucumber make up the bulk of the juice recipe, so I always have a ton of pulp leftover. I put the ginger and lime pulp into the freezer and save it for homemade teas or smoothies. However, I end up making this delicious tzatziki with the celery, mint and cucumber pulp! Typical tzatziki incorporates cucumber and yogurt, but with this recipe, I’m also adding some celery for some extra refreshing vegetal flavor. You can also include kale, spinach or any leafy green pulp in here (but you don’t want to overdo it or the yogurt could turn dark green.) I know not everyone has mint, so consider the mint optional. It tastes great if you add it, but you want to use it sparingly because mint is very powerful.
This recipe is so good that I recommend for anyone whether they need to use juicer pulp, or they just want a new tzatziki recipe to try out! I serve it with carrots, on toast, with chicken, shrimp, fish, etc. This is truly one of the most versatile dips out there.
Also, store it for up to 3 days in an air-tight container.
- 1 1/2 cups full fat greek yogurt or labneh can sub for a dairy-free yogurt of your choice
- 1/3 cup minced celery, liquid drained and reserved for drinking or other usage or celery pulp
- 1/3 cup minced cucumber, liquid drained and reserved for drinking or other usage or cucumber pump
- 3 cloves garlic minced (feel free to adjust to taste)
- 1 tbsp finely chopped dill plus whole dill sprigs for topping
- 2 tbsp olive oil plus 2 more tbsp for topping
- 2 tsp lemon juice
- Salt to taste
- Pepper to taste, for topping
- Crushed pistachios for topping, optional
- In a large bowl, mix the yogurt with the celery, cucumber, garlic, olive oil and finely chopped dill until combined. Mix until fully combined and taste to understand how much salt you want to add.
- Add salt to taste and pepper (or you can just add pepper on top.) Mix the salt and pepper into the tzatziki and taste until it reaches the salt levels of your liking.
- Pour the tzatziki into a serving bowl and spread around with the back of a spoon. With the back of your spoon, create a shallow divot and pour olive oil into it so it rests on top of the tzatziki (similar to photo!)
- Top with full dill sprigs, salt, pepper and chopped pistachios, if using. You can also top with parsley, mint, or more minced veggies. Serve immediately or cover with plastic wrap and store for 3-4 days in the fridge.