What do you do when you have Tzatziki in the fridge from yesterday’s vegetarian gyros (gryo recipe coming eventually)? Make a Pita Point Salad.

This is basically the same ingredients as our Salad Bowl with a few substitutions. And the beauty is that you can make it using any veggies you’d like. Feel free to use our photo for creative inspiration.

Pita Point Salad
Pita Point Salad

Yield: Two platters (serves 2-4)
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients
Wheat pita cut into points
Tzatziki sauce (made from fat-free Greek yogurt, lemon juice, garlic, cucumber and dill)
Vegan crumbles (or another protein of choice)

Any chopped raw veggies you want. We used:

  • Green leaf lettuce
  • Kale
  • Swiss chard
  • Sweet potato
  • Carrot
  • Radish
  • Yellow bell pepper
  • Cucumber
  • Red Cabbage

Any herbs and dressing you want. We used:

  • Fresh dill
  • Dried oregano
  • Salt
  • Pepper
  • Lemon juice
  • Splash of olive oil

Preparation
Heat up the vegan crumbles on Medium until browned.

Make a bed of lettuce but leave a hole in the middle, and then place Tzatziki there. Tuck pita points underneath lettuce. Add veggies as desired. Top with dressing and herbs.

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