Shrimp and Avocado Tzatziki Pockets
Description
Pita pockets are stuffed with shrimp and avocado that's been mixed with a zesty, creamy cucumber tzatziki sauce in this easy recipe that's great for lunch or picnics.
Ingredients
•
12 cooked shrimp, chilled
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1 ripe avocado, cut into small chunks
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1/3 cup Greek yogurt
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1/4 cup finely chopped cucumber
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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2 teaspoons lemon juice
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1 teaspoon lemon zest
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1/2 teaspoon salt
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1/4 teaspoon chopped fresh dill
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1/4 teaspoon chopped fresh parsley
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freshly ground black pepper to taste
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4 pita bread rounds, halved
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1 teaspoon sliced almonds
Directions
1
Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
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.
3
Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.