Gyro Tzatziki Salad (Whole 30 Compliant)

Gyro Tzatziki Salad

I can’t remember where I found the recipe that gave me the idea for this.  I think it might have been the book Primal Cravings, but don’t quote me on that.  I made a few changes to it, just to closer suit my taste preferences.  It ended up being tasty!  If you like gyros and you like salad, you’ll like this.  The guacamole has a different texture than traditional guacamole because of the addition of cucumber…but personally, I still enjoyed it.

A note on greens: you should choose your favorite greens for this.  The original recipe called for chopped romaine.  I don’t usually have romaine around (unless it’s for something specific), I used whatever we had around, which I believe was a blend of spinach, arugula, and some herbs.  The slightly more bitter greens really complemented the meat.  Next time, I might toss some feta on top of everything, but it was yummy even without it.

Gyro Tzatziki Salad

Serves 4

For the meat

1 pound ground lamb

1 pound ground beef

1 large onion, chopped

5 garlic cloves, minced

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried dill

2 tsp ground coriander

juice of 1 lemon

salt and pepper

For the guacamole

2 avocados

1/2 cucumber, shredded

2 Tbsp fresh mint

2 Tbsp fresh dill

juice of 1 lemon




1.- In large skillet, brown lamb and beef over medium-high heat.  When halfway cooked, add onions and garlic.  Cook until onion is soft.  Add oregano, thyme, dill, coriander, and lemon juice.  Taste and season with salt and pepper.  Cook 5-6 minutes (until juices reduce by about 50% and spices are well-combined).

2.- Chop greens and serve with gyro meat, topped with guacamole.


1.- Shred cucumber and press with towels.  Squeeze all the moisture you can from the cucumber (this will reduce the texture difference).

2.- In blender or food processor, mix avocados, drained cucumber, mint, dill, lemon juice, and salt until smooth.  Taste and adjust seasoning to your liking.



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