Ingredients
- 1 cup organic watermelon rind (with a little or no green part of the skin), grated
- 1 cup plain Greek yogurt
- 1 garlic clove, finely grated (microplane)
- Pinch of salt
- Olive oil, for drizzling
Method
- Scrub the watermelon rind with a vegetable brush. You can keep the green layer of the rind on, or if you find it too thick or hard, remove it gently with a knife. Personally, I like to keep some of it on. Grate the rind until you have one full cup.
- With your hands grab and squeeze as much of the water out of the rind into a separate bowl or directly into your kitchen sink.
- In a clean bowl, add the grated watermelon rind and the yogurt, grate the garlic clove directly into it and add the pinch of salt. Mix well to combine.
- Drizzle with some olive oil and serve with homemade tortilla chips, grilled pita, crudités, or use it top your souvlaki or burger!
Notes & Tips
- This tzatziki sauce stores well in the refrigerator for up to 5 days. Double or even triple this recipe as I promise it will quickly disappear.
- You can also use freshly chopped herbs (dill, oregano, mint, thyme, etc.) and directly mix it into your tzatziki or to garnish before serving it.