Dairy Free Tzatziki Sauce

1. Combine: Combine ingredients in small food processor or blender. Pulse to combine until smooth. 
2. Taste + Adjust: Taste and adjust seasoning, as desired.
3. Refrigerate: Place in an airtight container in the refrigerator.

Greek Salad

1. Combine: Prep and combine the fresh ingredients and salt in medium mixing bowl. Pour the Greek vinaigrette on top.
2. Set Aside: Stir to combine and set aside.

Greek Chicken Meatballs

1. Mix: Combine ground 1 pound ground chicken, 1 egg, 1/2 cup almond flour, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried dill, 1/2 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, and 1 tablespoon fresh mint in a large bowl. Stir to fully combine.
2. Scoop + Form Meatballs: Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate.  Continue until all of the meatball mixture is used. (See: Notes for Ground Chicken Meatball Tips)
3. Sear Meatballs: Take large cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan.  Add chicken meatballs and sear on all sides, about 3 minutes.
4. Continue Cooking: Turn down heat and continue cooking, about 10-15 minutes or until fully cooked (165 degrees F internal temperature – I recommend using a meat thermometer).
5. Toss: Place cooked chicken meatballs in a large bowl and pour the 1/3 cup Greek vinaigrette on top. Toss to coat.

Serving:

1. Whole30/Paleo Serving: Place Greek Salad and meatballs on a plate or in a bowl. Drizzle meatballs with Dairy Free Tzatziki Sauce.
2. Other Serving Options: serve over rice with crumbled feta cheese and tzatziki sauce, in a pita with the greek salad and tzatziki, with some homemade lemon orzo, with greek quinoa salad or greek orzo salad!