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
1⁄2 tbsp Lemon Dilly Dip Mix
1 cucumber, divided
1⁄2 head iceberg lettuce
1⁄2 small red onion
, about 6 pieces, prepared
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 1⁄2 cucumber. Wrap in a kitchen towel; squeeze out excess liquid. Stir cucumber into yogurt, set aside.
- Dice remaining 1⁄2 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.