A great way to use up leftovers like falafels, burgers, grilled meat, or tofu.
Serve with grilled pita wedges.
1⁄2 cup 2% plain Greek yogurt
1 cucumber, divided
1⁄2 head iceberg lettuce
1 tsp Herb & Garlic Dip Mix
1⁄2 small red onion
Toppings (optional): Kalamata olives, roasted chickpeas or hummus
- In a bowl, stir together yogurt and Lemon Dilly Dip Mix. On a box grater, coarsely grate ½ cucumber. Wrap in a kitchen towel; squeeze out excess liquid. Stir cucumber into yogurt, set aside.
- Dice remaining ½ cucumber. Cut iceberg in half; then slice into thin wedges.
- Cut tomato into wedges; sprinkle with Herb & Garlic Dip Mix. Thinly slice onion into rings.
- Divide cucumber, lettuce, tomato, and onion between two bowls. Top each with three falafels and toppings, as desired. Spoon yogurt mix on top.