Celery Tzatziki
Tangy Greek yogurt mixed with cucumber, celery, garlic and lemon. Topped with fresh herbs and crushed pistachios for crunch and flavor. This is a great way to use celery and cucumber pulp from juicing, or it's just a great recipe for anyone looking to jazz up their Tzatziki with some more veggies!
Total Time 10 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Gluten-Free, Mediterranean
- 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.
Keyword celery, cucumber, dill, garlic, greek yogurt, labneh, lemon juice, mint, olive oil, pistachios, tzatziki, yogurt