This cool crisp salad has all of your favourite toppings and a fun twist… we’re using Amy's Sonoma Veggie Burger patties as vegan-friendly Gyro slices! Whip up a batch of this dairy free tzatziki sauce to shake things up even more!
To make the dairy free tzatziki sauce, take a can of coconut milk and strain the liquid. Place 120 grams of the cream only into a small mixing bowl. Add lemon juice, chopped dill, ground pepper, a pinch of sea salt and ¼ tsp of the following spices: cumin, nutmeg, coriander and thyme. Mix the cream and spices together. Then, use your hands to squeeze some of the water out of the shredded cucumber and add to mixing bowl. Toss all ingredients together and place in the fridge to chill while you cook the veggie burger patties.
Follow the instructions on the box to cook the patties.
Let them cool for one minute before cutting into 2-cm pieces.
Assemble your salad base with the chopped romaine lettuce, cherry tomatoes, artichoke hearts, black olives and diced red onion. Then, add your "gyro meat” and a dollop of tzatziki sauce!
Optional: Squeeze lemon over the top for extra flavour.
For a more traditional take on this salad, use your favourite Greek yogurt to make the tzatziki sauce, swap the artichoke hearts for thick cucumber slices and add feta.