Greek Vegan Avocado Tzatziki Boat: A Flavorful and Textural Culinary Experience

Allergens

N/A

Ingredients

• 2 large ripe avocados, halved and pitted
• 4 mini pitas, split open but not completely opened
• 1 cup vegan Greek yogurt (soy or almond
• based)
• 1/2 cup cucumber, peeled, seeded, and finely chopped
• 3 tbsp fresh dill, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted
• 1/4 cup red onion, finely chopped
• Fresh dill sprigs for garnish

Instructions

1. In a small bowl, combine the vegan Greek yogurt, cucumber, fresh dill, minced garlic, lemon juice, salt, and pepper. Mix well, then set aside to allow flavors to meld.
2. Carefully scoop out some of the avocado flesh from each half, creating a boat shape without breaking the shells. Dice the removed avocado flesh and gently fold into the tzatziki mixture.
3. Preheat the oven to 350°F (175°C). Place the pita boats on a baking sheet and lightly toast for 4 5 minutes, or until slightly crisp but not too hard. Set aside to cool.
4. Assemble each pita boat by spreading a generous layer of the avocado tzatziki mixture onto the bottom half of each pita boat. Top with cherry tomatoes, Kalamata olives, and red onion. Garnish with fresh dill sprigs.
5. Serve immediately with additional vegan tzatziki on the side for added creaminess.

Chef’s Insight

The contrasting textures of the crunchy pita, creamy avocado tzatziki, and juicy tomatoes create an unforgettable mouthfeel experience.

Notes

To make this recipe even more visually appealing, consider using various colored pitas for added contrast.