Avocado Tzatziki Sauce

For some inexplicable reason, this past Cinco de Mayo I had the biggest craving for a gyro.  I have no idea why because I can’t remember the last time I had a gyro and I’ve never been a gyro fanatic or anything.  But a gyro is what I wanted so I decided to satisfy that desire. Avocado Tzatziki Sauce | Life Healthfully Lived

As I set out to make gyros (which was actually quite simple), I realized that what I was probably really craving was the tzatziki sauce.  Now that stuff I am a fanatic about.  I love the cool and creamy tang it adds to dishes and back in the day I would regularly polish off tzatziki with a warm hunk of pita bread.

Man, those were the days.

Because I’m lactose intolerant and staying away from a ton of carbs right now, traditional tzatziki along with pita bread was off the table.  I could deal without the pita (don’t worry, I still got some for my bread-lovin’ husband) but I REALLY wanted that tzatziki sauce.  So I turned to my favorite fruit: avocado. Avocado Tzatziki Sauce | Life Healthfully Lived

I’m pretty convinced that avocado is just as magical as cauliflower and can be made into any number of delicious things that will satisfy just about any craving.  Avocado, along with surprise guest pickle juice, actually makes a pretty tasty dairy-free tzatziki.  Yes, I said pickle juice.  Don’t freak out, it’s all good.

After pouring this sauce all over my gyro meat (SO GOOD) I’ve started adding it to other meals as well.  It’s a nice refreshing sauce for the warmer months ahead and works well as a dressing and marinade.  If you’re looking for the perfect dairy-free replacement to tzatziki, then look no further!  Make this and put it on everything.  I promise you won’t be sorry!

Avocado Tzatziki Sauce- makes about 20 one tablespoon servings Avocado Tzatziki Sauce | Life Healthfully Lived

Calories: 20 Total Fat: 1.34g Carbs: 1.37g Fiber: .7g Protein:.28g

  • 2 large avocados
  • juice from one lemon
  • 1 cup cucumber, cut into chunks with the peel
  • 2-3 cloves garlic
  • 1 tsp dill
  • 1-2 tbsp pickle juice
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp celery seed
  1. Scoop out the flesh of the avocado and place it in a blender.  Add the rest of the ingredients and blend until smooth.
  2. Store in an airtight container in the fridge for up to a week.