Lunch Recipe

Shrimp and Avocado Tzatziki Pockets

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

INGRIDIENT

12 cooked shrimp, chilled

1 ripe avocado, cut into small chunks

⅓ cup Greek yogurt

¼ cup finely chopped cucumber

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

2 teaspoons lemon juice

1 teaspoon lemon zest

½ teaspoon salt

¼ teaspoon chopped fresh dill

¼ teaspoon chopped fresh parsley

freshly ground black pepper to taste

4 pita bread rounds, halved

1 teaspoon sliced almonds (Optional)

DIRECTION

Step: 1

Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.

Step: 2

Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.

Step: 3

Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

NUTRITION FACT

Per Serving: 321 calories; protein 9.9g; carbohydrates 33.7g; fat 16.8g; cholesterol 33mg; sodium 607mg.

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