Mediterranean Bison Lettuce Cups with Yogurt Avocado Tzatziki

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

 

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

 

  1. 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. 

  2. Assemble sautéed bison, tomatoes, cucumbers, black olives and red onion in lettuce cups. 

  3. 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

  • Tip:Substitute warm pita bread for lettuce cups if desired. 

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