Greek Vegan Avocado Tzatziki Boats with Tomato-Cucumber Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large whole wheat pita pockets
• 3 ripe avocados, halved, pitted, and peeled
• 1 cup vegan Greek yogurt
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh dill, finely chopped
• Salt and pepper, to taste
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine the vegan Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper. Mix well and set aside.
2. In another medium bowl, prepare the tomato cucumber salsa by combining cherry tomatoes, diced cucumber, red onion, Kalamata olives, fresh parsley, olive oil, red wine vinegar, salt, and pepper. Mix well and set aside.
3. Scoop out a small portion of each avocado half to create a shallow well. Fill the well with the prepared vegan tzatziki mixture.
4. Top each avocado boat with a generous spoonful of the tomato cucumber salsa.
5. Serve immediately and enjoy!

Chef’s Insight

For an extra touch of flavor, consider adding freshly ground black pepper to taste.

Notes

Use ripe but firm avocados for the best texture and mouthfeel.