Kale Tzatziki Recipe without Cucumber
This kale tzatziki recipe without cucumber is a fun twist on the traditional Greek sauce! Made with yogurt, veggies, and simple ingredients this creamy sauce recipe super satisfying.
This easy tzatziki sauce is ready in 5 minutes and is made with good, fresh, whole food ingredients. Serve this sauce with pitas, shawarmas, or as a dip.
Want more easy sauce recipes? Try our chickpea Hollandaise sauce, vegan boom boom sauce, and our favorite Thai hot sauce recipe!
Kelly’s Note: This recipe was edited on 8/7/2026. I added more serving suggestions, details in the ingredients, and more notes from our kitchen to be more helpful.
This fantastic creamy kale tzatziki recipe is the PERFECT addition to your pita night! A bright and tasty dip, this tzatziki sauce is loaded with fresh ingredients like raw garlic, dill, and kale and some great pantry staples.
White traditional tzatziki sauce has grated cucumber, I made mine with kale instead and delicious fresh mint. I love enjoying this tzatziki on pita bread, with my shawarma spiced chickpeas, sheet pan falafel, or tofu shawarma wraps!
Notes From Our Kitchen
- This kale sauce is creamy, bright, fresh, and garlicky!
- It has fresh herbs and chopped kale in each bite.
- A versatile sauce for shawarma, wraps, or to enjoy as a dip
- Ready in 5 minutes
- Vegetarian, naturally gluten free, and high in protein
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
The base of this tzatziki sauce is plain Greek yogurt. You can use any yogurt that you prefer whether it is non-fat, low-fat, or whole milk yogurt. The whole milk yogurt will give the sauce the creamiest consistency; however, any will work in this recipe.
We also add in fresh chopped baby kale for an earthy, savory flavor. Mixed in is also garlic, fresh dill, and parsley for flavor.
For added creaminess we stir in olive oil and a little red wine vinegar for acidity. Finish the dish with salt and pepper for a nice savory balance.
How To Make This Recipe
- In a blender, add the Greek yogurt, garlic cloves, olive oil, lemon juice, salt, and pepper.
- Blend on low speed until all ingredients are well incorporated.
- Add yogurt sauce to a bowl, and stir on the fresh dill and the chopped kale. Add a little fresh pepper to garnish and enjoy!
- Store leftover tzatziki in an airtight container for up to 3 days.
Dietary Modifications
- This recipe is vegetarian and does not contain meat.
- To make this vegan or dairy free, use a plant-based yogurt.
- To make gluten free, ensure that all ingredients are certified gluten free before using.
Recipe FAQs
While cucumber is a traditional staple in tzatziki sauces, you can still make a delicious version without it.
This recipe is great if you have someone who doesn’t like cucumber but still want to make this creamy yogurt dip…. or, if you’re like me, you go to make a shawarma and don’t have any fresh cucumber on hand. The kale is a fantastic substitute and gives this dip a nice earthy crunch.
Tzatziki is an easy recipe that goes well with many different Mediterranean dishes! I love adding it to pita bread loaded with spiced tofu or chickpeas, red onion, feta cheese, and tabbouleh. Add a dollop to a big Greek salad for extra creaminess.
Tzatziki is traditionally made with Greek Yogurt, so I like to use a full-fat Greek yogurt to make this recipe extra creamy. It’s thicker than regular yogurt too, making this sauce a wonderful spread.
There are some amazing plant-based options: vegan sour cream, soy yogurt, or an almond milk yogurt. Coconut yogurt is my favorite vegan yogurt. Just make sure you use a plain yogurt and not a sweetened one.
Serving Suggestions
Serve this creamy kale sauce recipe with:
- Tofu Shawarma Recipe
- Sesame Tofu and Brown Rice Bowls
- Vegan Sheet Pan Falafel Recipe
- Simple Lemon Quinoa Salad
- Avocado Black Bean Salad Recipe with Corn
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Kale Tzatziki Without Cucumber
Ingredients
- 1.5 cups plain unsweetened Greek yogurt use dairy free for vegan version
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon each sea salt and black pepper
- 1 tablespoon fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1/2 cup kale finely chopped
Instructions
- In a blender, add the greek yogurt, garlic cloves, olive oil, red wine vinegar, salt, and pepper.
- Blend on low speed until all ingredients are well incorporated.
- Add yogurt sauce to a bowl, and stir on the fresh dill, fresh parsley, and the chopped kale. Add a little fresh pepper to garnish and enjoy!
Notes
- This recipe is vegetarian and does not contain meat.
- To make this vegan or dairy free, use a plant-based yogurt.
- To make gluten free, ensure that all ingredients are certified gluten free before using.
Nutrition
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