I served this starter for our backyard spring dinner party last week, and it was a total hit. I love starting a meal with a bright crisp salad, but since salad’s not ideal to serve in a mingle-y setting like this was, I decided to create a finger food version. Sticking to all bright shades of green for the veggies equals a total feast for the eyes and a nice departure from your typical crudité platter. Endive, romaine spears, and sugar snap peas are some of my favorite veggies of spring, so this particular board made me really happy.

One extra benefit to this starter is that you can prep it a couple hours in advance and just let it hang out in the fridge until guests arrive. And be sure to make extra of the mint tzatziki; it’s a perfect salad dressing (thinned with a little olive oil) and is the yummiest marinade for boneless skinless chicken breasts or thighs before they go on the grill.

If you’ve never had tzatziki, it’s such a light and yummy dip. Typically, it’s made by mixing yogurt with cucumbers, garlic, salt, olive oil, vinegar, and herbs. This recipe is my favorite combination. Scroll on for the recipe, and let me know in the comments if you give it a try!

Swap it out ideas:

Instead of mint, try dill or basil.

Make it colorful by serving with cherry tomatoes, radishes, carrots, and bell pepper strips.

Use the tzatziki to marinate chicken, or make it the condiment on a delicious pita wrap.

Mint Tzatziki with Endive, Romaine, & Sugar Snaps

Serves 4

Mint Tzatziki with Endive, Romaine, & Sugar Snaps

By Camille Styles


  • for the tzatziki:
  • 1/2 medium cucumber, grated
  • 1 cup Greek whole milk yogurt
  • 1 clove minced garlic
  • zest and juice of 1 lemon
  • 2 tablespoons chopped mint
  • kosher salt and freshly ground black pepper
  • for serving: 
  • sugar snap peas
  • endive leaves
  • romaine leaves, separated
  • sliced cucumber, zucchini, or whatever green veggies you love! Pita is also delish.


  1. Wrap the cucumber in a paper towel and squeeze to drain excess water, then mix into yogurt.
  2. Add garlic, zest, juice, mint, and salt & pepper to taste. Stir to combine, and store covered in the fridge for up to a 3 days.
  3. When ready to serve, arrange veggies on a platter with the tzatziki for dipping. Sprinkle everything with sea salt and garnish with herbs. Serve!

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Comments (2)
  1. 1
    gpc April 8, 2019 at 7:50 pm

    What size of a grate do you use for cucumber?

    • Camille Styles April 9, 2019 at 6:25 am

      I use the large grate so it doesn’t just totally destentigrate. 🙂



Ashleigh Amoroso