Tzatziki has always been a constant in my world. Sometimes I throw one together to go with a quick weeknight meal. Other times, I take my time to strain the yoghurt for a richer, creamier version of this beloved Greek dip. And other times, I like to change things around, like I have today. Tzatziki is wonderful on its own, but with the addition of avocado it really goes up a notch. Cooling. Creamy. Sensual. This would work well with some pita bread and pork souvlaki.




Skill level

Average: 4.7 (15 votes)


  • 280 g (1 cup) Greek-style yoghurt
  • 1 ripe avocado, flesh coarsely mashed with a fork
  • 3 Lebanese cucumbers, grated, squeeze to remove excess liquid
  • 3 garlic cloves, crushed
  • ¼ cup chopped coriander leaves
  • 1 tbsp chopped mint leaves
  • juice of ½ lime
  • pinch of sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 4 hours

Place all the ingredients in a bowl and stir to combine. Season with extra salt, if desired. For best results, refrigerate for 3-4 hours  to cool and for flavours to infuse. Otherwise, serve immediately.



• You could use a lower fat yoghurt, but it’s preferable you don’t.


Recipe from Souvlaki For The Soul by Peter Georgakopoulos, with photography by Peter Georgakopoulos.