Mediterranean Bison Lettuce Cups with Yogurt Avocado Tzatziki
Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min | Serves: 4
Bursting with flavour, these fresh lettuce cups can be served as a main course or appetizer.
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Directions
- Lettuce Cups: Heat oil in skillet set over medium heat; cook bison, garlic, oregano, salt and pepper for 8 to 10minutes or until bison is browned and cooked through. Stir in lemon zest andlemon juice.
- Assemble sautéed bison, tomatoes, cucumbers, black olives and red onion in lettuce cups.
- Tzatziki Sauce: Stir together yogurt, avocado, cucumber, feta, lemon juice, honey, garlic, dill, parsley, salt, pepper and cayenne; dollop over filling in lettuce cups.
Tips
- Substitute warm pita bread for lettuce cups if desired.
Ingredients
Lettuce Cups:
- 2 tbsp (30 mL) olive oil
- 454 g / 1 lb Noble Premium Ground Bison
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) dried oregano
- 1/2 tsp (2 mL) salt and pepper
- 1 tsp (5 mL) lemon zest
- 2 tbsp (30 mL) lemon juice
- 12 large Boston lettuce leaves
- 1 cup (250 mL) chopped heirloom tomatoes
- 1 cup (250 mL) chopped cucumbers
- 1/2 cup (125 mL) halved pitted black olives
- 1/4 cup (60 mL) diced red onion
Tzatziki Sauce:
- 1/2 cup (125 mL) full-fat Greek yogurt
- 1/2 ripe avocado, pitted, peeled and mashed
- 1/4 cup (60 mL) grated cucumber, squeezed dry
- 3 tbsp (45 mL) crumbled feta cheese
- 2 tbsp (30 mL) lemon juice
- 1 tsp (5 mL) honey
- 1 clove garlic, minced
- 1 tbsp (15 mL) finely chopped fresh dill
- 1 tbsp (15 mL) finely chopped fresh parsley
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 tsp (1 mL) cayenne pepper
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