Lavva Tzatziki


Enjoy as a dip with crudités, as a salad dressing, and with falafels. Also great on roasted veggies or as a sauce for grain bowls – enjoy this Lavva Tzatziki with just about anything. 

Lavva Tzatziki

1 Cucumber
2 tsp kosher salt
1 16 oz container Original Lavva
Cilantro, mint, dill: small handful each (picked and chopped)
5 cloves garlic, finely chopped
½ tsp white pepper
3 Tbsp lemon juice
1 Tbsp Extra Virgin Olive Oil
1 tsp kosher salt


  1. Wash and dry cucumber
  2. Shred cucumber through box grater into mixing bowl
  3. Sprinkle 2 tsp kosher salt over shredded cucumber and mix well to incorporate – let sit for 10 minutes
  4. Scrape salted cucumbers onto clean kitchen towel and use towel to squeeze out as much cucumber water as possible (reserving water)
  5. Place yogurt in medium sized mixing bowl followed by all remaining ingredients (except cucumber water) – mix well
  6. Cover and let tzatziki sit in the fridge for 20 – 30 minutes
  7. Remove from fridge and taste, adding salt and pepper to taste
  8. Add a small amount of saved cucumber water if you prefer a thinner consistency