Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This recipe requires no cooking, so you don’t have to worry about lifting a finger or a pan! And, its simple six-ingredient combination creates an exciting and versatile way to add flavor to any dish.
Unlike traditional tzatziki sauces, this recipe is completely dairy-free. Instead, I added coconut, which is full of healthy, medium-chain fatty acids! Try it on ground lamb for a take on a Greek gyro, or as a salad dressing to jazz up your greens!
Tzatziki Sauce
Tzatziki Sauce
Ingredients
Ingredients
- 13.5 399.249 fl oz ml full fat coconut milk or coconut cream (depending on preferred thickness)
- 1/2 cucumber diced
- 1 14.787 tbsp ml lemon juice
- 2 29.574 tbsp ml apple cider vinegar
- 2 29.574 tbsp ml dill dried or fresh
- 2 2 cloves garlic minced
Instructions
Instructions
-
Place all ingredients in food processor or blender and pulse until combined. Do not over pulse so cucumbers are still slightly intact.
