Greek Gyro Salad with Avocado Tzatziki Recipe

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I had Greek tacos at a friend’s house one day, and I’ll admit, I was skeptical. But one bite, and my mindset immediately switched to inspired. I couldn’t get enough of the fresh Mediterranean flavors alongside silky avocado. That’s why I created a deconstructed version, a Greek Gyro Salad Recipe.

Here’s how to make it.

Gyro Taco Salad with Tzatziki Guacamole Recipe

Ingredients

Gyro Meat

• 1 tablespoon olive oil
• 1.5 lbs. ground beef or lamb
• 1 cup diced red onion
• 6 cloves minced garlic
• 2 teaspoon dried oregano
• 2 teaspoon ground coriander
• 2 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoon lemon juice
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• chopped romaine lettuce
• chopped tomatoes
• chopped cucumber

Tzatziki Guacamole

• 2 large avocados
• 1 medium or 1/2 large cucumber
• 1/4 cup fresh chopped dill
• 2 tablespoons lemon juice (or more, if you like)
• salt to taste

Directions

In a small bowl, combine the oregano, coriander, thyme, paprika, salt, and pepper. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the onion and saute for 3-5 minutes, or until it begins to soften. Add the garlic and stir until fragrant.

Add the meat to the pan and break it up with a spatula to encourage it to brown. When it’s about halfway through cooking, add half of the spice blend.

Continue cooking until the meat has browned. Add the remaining spice blend. Let the meat keep cooking so it sort of shallow fries itself in the residual fat in the pan. Once the meat is browned and pretty crispy, stir in the lemon juice, fresh parsley, and fresh dill.

To prepare the tzatziki, scoop the flesh out of the avocados and mash them until fairly smooth along with the lemon juice.

Use a box grater to grate the cucumber (I like using a combination of the small and medium-sized holes on the grater to give the dip more texture).

Place the shredded cucumber in a tea towel and twist it over the sink to remove any excess water from the cucumber. You don’t have to remove all of the water, as some of the cucumber juice will provide flavor to the dip.

Add the cucumber to the mashed avocados along with the chopped dill. Combine the ingredients together and season with salt to taste.

Serve your gyro meat on top of chopped lettuce with fresh tomatoes and cucumbers. Place a dollop of the tzatziki guacamole on top.

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Greek Gyro Salad with Tzatziki Guacamole Recipe

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• 
  Author: Mark’s Daily Apple
• 
  Prep Time: 5
• 
  Cook Time: 15
• 
  Total Time: 20 minutes
• 
  Yield: 4 servings
• 
  Diet: Gluten Free

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Description

Greek Gyro salad constructed like a taco salad topped with Tzatziki Guacamole

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Ingredients

Gyro Meat:

1 tablespoon olive oil

1.5 lbs. ground beef or lamb

1 cup diced red onion

6 cloves minced garlic

2 teaspoon dried oregano

2 teaspoon ground coriander

2 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoon lemon juice

1/3 cup chopped fresh parsley

1/4 cup chopped fresh dill

chopped romaine lettuce

chopped tomatoes

chopped cucumber

Tzatziki Guacamole:

2 large avocados

1 medium or 1/2 large cucumber

1/4 cup fresh chopped dill

2 tablespoons lemon juice (or more, if you like)

salt to taste

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Instructions

In a small bowl, combine the oregano, coriander, thyme, paprika, salt and pepper. Set aside. 

 

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the onion and saute for 3-5 minutes, or until it begins to soften. Add the garlic and stir until fragrant.

 

Add the meat to the pan and break it up with a spatula to encourage it to brown. When it’s about halfway through cooking, add half of the spice blend. Continue cooking until the meat has browned. Add the remaining spice blend. Let the meat keep cooking so it sort of shallow fries itself in the residual fat in the pan. Once the meat is browned and pretty crispy, stir in the lemon juice, fresh parsley and fresh dill.

 

To prepare the tzatziki, scoop the flesh out of the avocados and mash them until fairly smooth along with the lemon juice.

 

Use a box grater to grate the cucumber (I like using a combination of the small and medium sized holes on the grater to give the dip more texture).

 

Place the shredded cucumber in a tea towel and twist it over the sink to remove any excess water from the cucumber. You don’t have to remove all of the water, as some of the cucumber juice will provide flavor to the dip.

 

Add the cucumber to the mashed avocados along with the chopped dill. Combine the ingredients together and season with salt to taste.

 

Serve your gyro meat on top of chopped lettuce with fresh tomatoes and cucumbers. Place a dollop of the tzatziki guacamole on top.

• Category: Lunch, Dinner
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 592.5
• Sugar: 3.4 g
• Sodium: 420.1 mg
• Fat: 38.6 g
• Saturated Fat: 7.4 g
• Unsaturated Fat: 22.2 g
• Trans Fat: .98 g
• Carbohydrates: 15.2 g
• Fiber: 6.7 g
• Protein: 47 g
• Cholesterol: 149.7 mg
• Net Carbs: 8.34 g

Keywords: gyro salad, avocado tzatziki, how to make gyro

The post Greek Gyro Salad with Avocado Tzatziki Recipe appeared first on Mark’s Daily Apple.

Filed under: Fitness