Mediterranean Bison Lettuce Cups with Yogurt Avocado Tzatziki
Ingredients
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Lettuce Cups:
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2 tbsp (30 mL) olive oil
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454 g / 1 lb Noble Premium Ground Bison
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2 cloves garlic, minced
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1/2 tsp (2 mL) dried oregano
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1/2 tsp (2 mL) salt and pepper
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1 tsp (5 mL) lemon zest
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2 tbsp (30 mL) lemon juice
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12 large Boston lettuce leaves
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1 cup (250 mL) chopped heirloom tomatoes
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1 cup (250 mL) chopped cucumbers
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1/2 cup (125 mL) halved pitted black olives
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1/4 cup (60 mL) diced red onion
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Tzatziki Sauce:
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1/2 cup (125 mL) full-fat Greek yogurt
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1/2 ripe avocado, pitted, peeled and mashed
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1/4 cup (60 mL) grated cucumber, squeezed dry
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3 tbsp (45 mL) crumbled feta cheese
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2 tbsp (30 mL) lemon juice
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1 tsp (5 mL) honey
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1 clove garlic, minced
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1 tbsp (15 mL) finely chopped fresh dill
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1 tbsp (15 mL) finely chopped fresh parsley
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1/4 tsp (1 mL) each salt and pepper
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1/4 tsp (1 mL) cayenne pepper
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.
Directions
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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.
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Assemble sautéed bison, tomatoes, cucumbers, black olives and red onion in lettuce cups.
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Tzatziki Sauce: Stir together yogurt, avocado, cucumber, feta, lemon juice, honey, garlic, dill, parsley, salt, pepper and cayenne; dollop over filling in lettuce cups.
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Tips
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Tip:Substitute warm pita bread for lettuce cups if desired.