Home / Game/Other / From the Book > Gyro Taco Salad & Tzatziki Guacamole

From the Book > Gyro Taco Salad & Tzatziki Guacamole

gyrosalad

This is a recipe from our book: Primal Cravings: Your Favorite Foods Made Paleo.

Ships Immediately From: Primal Blueprint
Ships June 4 From: Amazon B&N
Mark Sisson has put together a slew of goodies if you order our book from marksdailyapple.com by June 3.

The Kindle version is now available on Amazon.

A theme we like to play with a lot is taking flavors you know and love and adding a twist…we want our food to be familiar yet interesting. Gyro Taco Salad is a good example of just that. We took the components of a traditional taco salad, but flavored it like a traditional gyro. Gyro spiced ground lamb (or any ground meat) over lettuce (plus any of your favorite veggies) and topped off with a fresh mint and cucumber guacamole AKA Tzatziki Guacamole. Wouldn’t that just be a real Mediterranean fiesta?

Servings: 6

For the Gyro Taco Salad

  • 2 pounds ground lamb
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1⁄2 cup chicken stock
  • 1 tablespoon lemon juice
  • Salt to taste
  • 3 heads romaine lettuce

1. In a large sauté pan, brown the lamb. Once the lamb looks about halfway cooked through, add the onion and garlic. Continue to cook until onion is softened. Add the oregano, thyme, coriander, chicken stock, lemon juice, and salt. Cook about 5 minutes more, until the stock has reduced a bit.

2. Chop the romaine lettuce and serve with gyro meat and a spoonful of tzatziki guacamole.

For the Tzatziki Guacamole

  • 2 ripe Haas avocados
  • 1 English cucumber
  • 1 tablespoon fresh mint
  • 1 tablespoon fresh dill
  • 1 tablespoon lemon juice
  • Salt to taste

1. With a cheese grater, shred the cucumber with a box grater over a tea towel.

2. Twist the tea towel up and squeeze it over the kitchen sink to remove excess water from cucumber.

3. Blend avocados, squeezed cucumber, mint, dill, lemon, and salt in a food processor until smooth.

 

8 comments

  1. I made this the other night and it was “awesome” according to my 11 year old daughter. Wife and two boys also loved it. Very nice recipe – the extra guac was a welcomed addition to my lunch salad the next day. There were no other leftovers. I used an immersion blender for the cuke-guac – it worked very well. The grape tomoatos – in the photos, but not in the recipe, are almost required – they add a lot to the mix. My fam is not paleo, so I served it with pita bread for them. I suppose some corn tortillas would work for a gluten free variation. Also – I think 3 heads of romaine is way too much.

    Thanks for sharing this – I will certainly buy your book one day soon…

    -Nate

  2. Looks amazing! Can’t wait to try it!

  3. Well, this looks very very nice, and with those ingredients it should be delicious. I’m going to buy all that I need and make my self a salad. Thanks for this, it’s gonna’ be a wonderfu meal.l

  4. Thanks for sharing this recipe, we enjoyed it as a nice summer meal! It was easy enough to make that I even had the boyfriend volunteering to help out in the kitchen. I was out of mint for the tatziki but threw some cilantro in for that extra flavour, which I’m glad I used. I reduced the amount of lettuce needed and also added the cherry tomatoes (really good and a must for this dish too).

    Thanks!

  5. I may or may not be eating that guac for dinner…by the spoonful…with nothing else..

  6. This was great! I did double the spices only for the meat for a stronger flavor. Can’t wait for leftovers at lunch tomorrow! Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top