Tzatziki Salad

Ahhhhhh there’s nothing like cooling Tzatziki on a hot summer day! I was just in Israel where it was triple digits in the desert. Even the tiniest bit of Tzatziki made a huge difference in making my day better. When I came back to New York, the air was already brisk with Autumn around the corner, but it didn’t stop me from missing that winning combination of tart yogurt, cooling cucumber and refreshing dill. To pay homage to my 2 weeks in the Holy Land, I’ve created my own version of Tzatziki as a salad instead of a side. Enjoy :)

Tzatziki Salad

Prep Time: 15 minutes

Yield: 2 servings

Tzatziki Salad


  • 1 Cup diced cucumber
  • 2 Tablespoons non-fat plain greek yogurt
  • 1 Clove crushed garlic
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon olive oil
  • a dash of black pepper, crushed red pepper, and sesame seeds
  • 1/2 an avocado
  • handful of black black olives


Dice the cucumber and set aside. In a separate bowl, combine the greek yogurt, crushed garlic, dill, and olive oil. Stir in the cucumber until all of the slices are coated.

Serve with avocado and black olives and season with black pepper, crushed red pepper, and sesame seeds.