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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Curly Tzatziki Salad

Serves 3-4 Prep time = 45 minute


A simple, refreshing tzatziki, fashioned as a salad instead of a dip and all dressed up with colorful watermelon radish and English cuke spirals. So simple to make and fun to eat! A refreshing, cooling addition to your table in the dog days of summer.



1 head dry roasted garlic, peeled

½ English cucumber

1 small watermelon radish

½ teaspoon sea salt (optional)

Pinch ground white pepper

Juice and zest of ½ lemon

1 cup soy yogurt (see my recipe for Soy Greek-Style Yogurt for homemade)

1 scallion, sliced

¼ cup packed leaves from dill, chives, mint, cut chiffonade or thinly sliced


Garnish with scallion slices, additional chopped/sliced herbs, and lemon zest.



To roast garlic head, remove loose papery skins taking care not to separate any of the cloves. Roast in a 400°F/205°C oven for 30 minutes. Cool. Separate cloves, peel, set aside.


Spiralize cucumber and radish. With a scissors, dangle and cut into 3-5” sections. Transfer to a larger serving platter or bowl.


To strain yogurt, line a bowl with a 1' by 1' square of unbleached muslin, or larger, add yogurt, gather the corners and tie with string to create a small sack. Hang over a sink or bowl and allow to drip for 2-3 hours to create a loose labneh or yogurt cheese. Scrape into a small bowl and set aside.


In a mortar and pestle, spice grinder, or small food processor add garlic cloves, a teaspoon of the lemon juice and a pinch of salt, if using, and press or process to create a uniform, soft garlic paste.


Add remaining lemon juice, garlic paste and most of the herbs to the yogurt. Mix well to dissolve and distribute garlic evenly. Add this dressing to the spiralized veggies, stirring well to coat. Season to taste with salt and pepper. Transfer to fridge for 1 hour to cool and enable flavors to meld.


Plate and garnish. Enjoy!

Curly Tzatziki Salad