High-Protein Cucumber Dill Sauce
Method
Place the egg in a saucepan, cover with cold water, and bring to a boil. Cook for 9–10 minutes, then cool under cold running water and peel.
Finely grate the hard-boiled egg and cucumber. If the cucumber releases excess moisture, gently squeeze it with a paper towel or clean kitchen towel.
Finely chop the fresh dill.
In a medium bowl, combine the Greek yogurt, grated egg, grated cucumber, chopped dill, and the unflavored cooking protein powder. If using soft tofu instead, blend it with the yogurt before adding the remaining ingredients.
Add the lemon juice, salt, and freshly ground black pepper, then stir until the sauce is smooth and evenly combined.
Cover and refrigerate for 10–15 minutes to allow the flavors to develop.
Serve chilled as a dressing for salads, a sauce for steamed or grilled white fish, roasted potatoes, grilled chicken, or fresh vegetable platters.
For the freshest flavor, use English cucumber and plenty of fresh dill. If you enjoy a tangier sauce, add a little extra lemon juice or a teaspoon of Dijon mustard. The sauce also makes an excellent high-protein spread for wraps and sandwiches.
Nutrition Facts
Per serving
