Greek Gyros Salad
You’ll love this fresh Greek gyro salad if you enjoy gyros. Plus, it’s low carb and gluten-free, so you can enjoy it without the guilt. It’s perfect for a quick lunch or light dinner for those busy weeks.
Ingredients
- For the gyros:
- 17.6 oz ground beef (we use Butcher Box meat
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 garlic cloves peeled and crushed
- Sea salt
- Freshly ground black pepper
- Drizzle of olive oil
- For the tzatziki:
- 1 cucumber grated
- 5.3 oz plain yogurt
- Squeeze lemon juice
- Handful of fresh dill roughly chopped
- For the salad:
- 4 cups iceberg lettuce roughly torn
- 3.5 oz baby plum tomatoes halved
- ½ red onion thinly sliced
- Fresh dill to garnish
Instructions
- Preheat the oven to 425°F and line a baking tray with parchment paper.
- Combine the ground beef with the cumin, oregano, and chopped garlic in a bowl. Season well with salt and freshly ground black pepper.
- Create eight equal-sized portions and form them into logs, like long meatballs.
- Place on the tray and drizzle with olive oil.
- Bake on the middle shelf for 15-20 minutes.
- Meanwhile, grate the cucumber and leave in a strainer to drain off all excess juice.
- Mix the drained, grated flesh with the yogurt and season with a little lemon juice, salt, and freshly ground black pepper. Fold through the chopped dill.
- Finish the salad by combining all the elements (including the tzatziki) and garnish with fresh dill.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 9gProtein: 29gFat: 23gSaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 190mgFiber: 2gSugar: 6g