Mint Tzatziki with Endive, Romaine, & Sugar Snaps

Serves 4


  • 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!