Taztziki
- Egg free
- Vegetarian
Ingredients
- 2 cups low-fat Greek yoghurt
- 4 cloves garlic
- 1 large cucumber
- 1 tbs dill, chopped
- 1 lemon, juiced
- 1 tbs olive oil
- 1 pinch salt
Method
Stir all ingredients together until combined.
Tip
Refrigerate and store in an airtight container for up to 2 days.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 501 kj | 293 kj |
| Protein | 7.2 g | 4.2 g |
| Fat, total | 5 g | 3 g |
| — saturated | 1.6 g | 1 g |
| Carbohydrate | 8.5 g | 5 g |
| — sugars | 8.3 g | 4.8 g |
| Sodium | 128 mg | 75 mg |
| Fibre | 155 g | 91 g |