Celery Tzatziki Recipes

CELERY TZATZIKI

Celery Tzatziki image

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!

Provided by Skyler Bouchard

Time 10m

Number Of Ingredients 10

Ingredients

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)

Steps:

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.

CELERY AND WALNUT (OR HAZELNUT) TZATZIKI

Celery and Walnut (or Hazelnut) Tzatziki image

Tzatziki, the creamy Greek salad made with cucumber, yogurt and lots of garlic is already one of my favorite dishes, and I think I may like this adaptation made with celery even more. The celery never loses its crunch or distinctive flavor. Walnuts and walnut oil add another dimension, which is nutty and crunchy. You could also try something new and use hazelnuts and hazelnut oil. Serve this as part of a mezze spread, as an appetizer or as a salad.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 cups very thinly sliced celery (about 1/2 pound celery stalks)
Salt
1 medium garlic clove (more to taste)
1 1/4 cups Greek yogurt (more to taste)
1/3 cup (1 ounce) finely chopped walnuts or hazelnuts
2 tablespoons walnut oil or toasted hazelnut oil
Freshly ground black pepper
Chopped fresh dill (optional)

Steps:

Place celery in a colander and salt generously. Toss in colander and let sit in the sink for 15 to 30 minutes. Press celery against colander to extract water and transfer to a bowl.
Purée garlic in a mortar and pestle. Combine with yogurt, nuts and nut oil and stir into celery. Combine well. Add ground black pepper, taste and adjust salt. Transfer to a serving bowl or to individual plates. Garnish with chopped fresh dill if desired, and serve.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 4 grams, Sodium 362 milligrams, Sugar 4 grams

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