Description
Gyro Salad Bowls with Pickled Watermelon Rind are what you make when you’re living life to the fullest. Instead of tossing your watermelon rind, pickle it and make gyro salad bowls!
Scale
Ingredients
For pickled watermelon rind
- 2 cups thinly sliced watermelon rind, green skin removed
- 1 cup water
- 1 cup apple cider vinegar
- ½ cup maple syrup
- 1 teaspoon kosher salt
For brown rice
- 2 cups brown jasmine rice
- 1 lemon, juiced
- 2 ½ to 4 cups chicken broth, depending on cooking method
For gyro meat
- 1 pound ground lamb
- ½ cup minced onion
- 2 teaspoons minced garlic
- 1 tablespoon thyme
- 1 tablespoon oregano
- 2 teaspoons cumin
- Salt and pepper to taste
For tzatziki
- 7 ounces greek yogurt
- ½ cup shredded cucumber
- 1 teaspoon minced garlic
- 1 tablespoon chopped mint
For salad bowls
- 6 cups spring greens
- 1 cup marzano tomatoes, halved
- 1 cup sliced cucumber
- 1 cup feta cheese
- 2 pita, quartered
Instructions
- Add watermelon rind, water, vinegar, maple syrup and salt to 32 ounce canning jar. Cap it and place in fridge, allowing to soak for at least 24 hours. Keep refrigerated.
- Prepare rice according to package instructions cooking in chicken broth and juice of 1 lemon instead of water. Once rice is cooked, stir in 2 tablespoons minced parsley. Alternatively, for a faster cooking method, use pre-cooked brown rice and season with fresh parsley and a squeeze of lemon.
- Over medium heat, add 1 teaspoon olive oil to non stick pan and saute onion and garlic for a few minutes until translucent. Stir in lamb and thyme, oregano, cumin, salt and pepper. Cook until lamb is browned and fully cooked. Remove from heat.
- Prepare tzatziki sauce in a small bowl, by mixing together yogurt, cucumber, garlic and mint. Set aside.
- Assemble salad bowls with a bed of greens, brown rice, gyro meat, tomatoes, cucumber, feta cheese, pickled watermelon rind and topped with tzatziki sauce. Serve with side of pita.
- Category: Salad
- Method: Stovetop
- Cuisine: Greek