All of the same components of a taco salad – but make it Lebanese!
Lebanese “Taco Salad” with Cucumber Yogurt Dressing
Ingredients
Lebanese "Taco Salad"
- 1 head romaine lettuce, washed and chopped
- 1 cup cooked ground lamb, prepared ahead and cooled
- ½ cup cucumbers, diced
- ½ cup tomatoes, diced
- ⅓ cup feta cheese, crumbled
- 2 tbsps fresh mint, chopped
- 1 pita bread
- half of 1 lemon
- ⅛ cup olive oil
- salt & pepper
Cucumber Yogurt Dressing
- ⅛ cup cucumber, finely grated, with water drained
- 3 tbsps labne, or full-fat Greek yogurt
- ¼ tsp dried mint
- ½ tsp garlic, minced
- ¼ cup water
- ⅛ tsp salt
- pinch of pepper
Instructions
- DO AHEAD – Ground Lamb: Heat a cast iron skillet over medium heat and 1 tbsp. olive oil and 1 lb. ground lamb. Using a spatula, break apart the meat as it cooks to yield smaller chunks of lamb. Season with salt, pepper, garlic powder, and all spice. Allow to cool before adding to the salad.
- Wash, chop and dry the romaine lettuce. Chop the tomatoes, cucumbers, and mint, and crumble the feta. Set aside.
- Preheat the oven to 350 degrees. Once the oven is hot, place the whole pita round into the oven and allow to cook for approximately 5 minutes, until it hardens and browns slightly.
- To make the cucumber yogurt dressing, combine the grated and drained cucumber, labne, dried mint, minced garlic, pepper, salt, and water in a bowl. Whisk together until fully mixed.
- Once the pita has cooled, break it into small pieces using your hands.
- In a large serving bowl, add the romaine lettuce. Squeeze the juice from half of one lemon over the lettuce, drizzle with 1/8 cup of olive oil, and sprinkle with salt and pepper. Mix well to fully coat the lettuce.
- Add the ground lamb, tomato, cucumber, mint, feta and pita chips. Drizzle the cucumber yogurt dressing over everything and mix well. Once mixed, sprinkle flaky salt and dried mint over the top and serve!
